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Veg Spring Rolls

The traditional Thai version of the famous Chinese spring roll.

Preparation Time: 15 min.
Cooking Time: 20 min.
Makes 15 spring rolls.

15 sheets of Spring Roll Wrappers

For the filling
1/2 cup carrot jullienes
1 cup shredded spinach (palak) leaves
1/2 cup rice noodles cooked and drained
2 green chillies, finely chopped
1 clove garlic (lehsun), finely chopped
2 tsp soy sauce
1 tbsp chopped coriander (dhania)
1 tsp lemon juice
1 tsp oil
1/4 tsp freshly ground pepper
salt to taste
oil for deep frying

For the filling
Heat the oil in a wok, add the carrot and stir fry for 2 minutes.
Add the spinach and noodles, stir in the green chillies, garlic, soya sauce, coriander and lemon juice.
Add salt and pepper.
Cool and keep aside.

How to proceed
Place one wrapper on a dry surface.
Place a spoonful of the filing mixture in one corner of the wrapper.
Roll the wrapper over the filling, folding the sides as you go to form a small spring roll. Press the seams together with a little water and seal the edges.
Deep fry in hot oil till golden brown.
Serve hot with any sauce or relish of your choice.

If you do not wish to use rice vermicelli, you can bean sprouts or tofu in the filling.

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