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Like most young couples who grew up in India, wifey and I count Desi Chinese food amongst our favorite cuisines. Despite our tastes being polar opposites in most other foods, we both share a love for most of the common desi-chinese dishes like vegetable manchurian, chicken drums of heaven, hakka noodles, and the new favorite at our weekend dinner table: vegetable springrolls.
These golden-brown crispy rolls of delicious goodness live on the delicate balance of healthy and unhealthy food – they are packed with the fibrous goodness of cabbage, carrot and onion, but are deep fried and absorb quite a bit of the oil. They work well as an appetizer for a weekend family dinner or an impressive pot-luck dish , but I warn you – they are so delicious that you will be tempted to make a bunch at a time and keep munching on them through the week.
I adapted this recipe from the generic one printed behind the packet of frozen springroll skins we buy at the local Indian grocery store. I am sure such springroll wrappers are available at regular large chain grocery stores as well – look in the so-called ‘ethnic’ section. The recipe does call for a bit of MSG – if you are squeamish about using it, feel free to skip it – it won’t affect the taste much I find it does add a bit of the lip-smacking flavor (‘umami’ being the new marketing buzzword).
THE RECIPE
YOU’LL NEED:
For the spring rolls:
- 1 packet of frozen spring roll sheets
- 2tbsp water
- 2tsp c0rnstartch
For the stuffing:
- Half a medium sized green cabbage (shredded or cut small)
- 4 big carrots (grated)
- 2 onions (sliced thin)
- 4 cloves garlic (chopped small)
- 1 tblsp fresh ginger (grated)
- 2 tbsp canola oil
- 1.5tbsp white pepper
- 2 tbsp salt
- 1tsp cayenne pepper
- 1tbsp water
- 2tsp c0rnstartch
- 1tbsp MSG
- 1tsp sugar
METHOD:
Step 1: Prepare the stuffing
- Heat up wok and oil till oil is hot
- Add onions and fry for a couple of minutes till onions get tender
- Add the ginger and garlic; stir fry for a minute till aromatic
- Add the cabbage and carrots, mix and fry for 5 mins till tender
- Add the cayenne pepper, white pepper and salt, and mix
- Mix water, cornstarch, MSG and sugar in a separate bowl; add the liquid mixture to the stuffing in the wok and mix.
- Let cook for another couple of mins and remove from heat.
- Allow to cool completely before using in the springrolls.
Step 2: Making the Springrolls
- Thaw the springroll sheets per package directions. (Usually says to leave the package out for 30 mins, and keep the sheets covered with a moist cloth while using).
- Mix the cornstarch and water in a separate bowl: you will use this to wet the edges of the springroll sheet to seal.
- Add about 1 to 2 tbslp of the cooled stuffing to each sheet (depending on how stuffed you want your rolls), and wrap up the sheet as instructed on the package.
- Make sure you wet the edges with the cornstarch mix and press down on the seam when fully wrapped, to ensure the roll doesnt come apart during the frying.
- Deep fry in 350 degree oil for about 2 mins on each side till golder brown. Place the springrolls seam-side down in the beginning.
- Remove to a plate lined with paper towels to absorb the excess oil.
- Resist temptation to bite into the delicious little parcels immediately – they will be HOT inside! Cool for a couple of mins and dig in.
OTHER NOTES:
- Ground meat like chicken or pork can be added to the stuffing; pre-cook the meat and then add along with the carrots and cabbage.
- Extra stuffing makes a great layer for sandwiches or burgers.
- Pre-packaged cole-slaw mix can help cut down the time in chopping up the cabbage and carrots.