1 1/2 cups of cabbage and carrot julienned, a little red onion thinly sliced, 1 tsp chopped ginger, 1 tsp soy sauce, egg roll wraps
Dipping Sauce
1tsp sriracha chili garlic sauce, 1 tsp soy sauce, 1 tsp szhechuan sauce, a few drops sesame oil, a few drops of red wine vinegar, salt
1. Flash the carrot, cabbage, ginger, and onion in hot sesame oil.
2. Take this off the heat, add salt, and mix with soy sauce.
3. Brush the edges of the wrapper with water, or an egg wash. Place 1 heaping tbsp of the mixture in the centre of the egg wrapper.
4. Fold over from the bottom, fold over the sides, and roll up (similar to making a burrito). See pictures below.
5. Spray with cooking spray all over and broil in a hot oven at 450 degrees, for 5-7 minutes. Watch them carefully, and turn them over halfway through. This is an alternative to the traditional deep fry method.
6. Serve with dipping sauce (just whisk together all the ingredients), or a hoisin sauce, or even Maggie Masala.
Below: Shankar's buddy Mark from the Business School was an expert at rolling up spring rolls.
Verdict: This were simple and fast to make. In my opinion a fantastic alternative to deep frying. The peanut gallery did comment that deep frying would taste better, but all the spring rolls were still eaten up very quickly!
4 comments:
Nice pictures of the spring rolls Kanchana!
hey this spring roll look awesome crispy and crunchy i fell perfect for cool winters .Think i can goble up 3-4 at a time...
OH yumm! Spring rolls are my favorite. Will try them out as soon as I get hold of some wrappers :-)
Thanks
Latha
These look lovely -- I will definitely have to try them out. Thanks for sharing ...
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