As anyone who has grown up in India over the past few decades will tell you, Maggi noodles are one of the most craved breakfast items on weekends. The promise of ’2-minute’ cooking was a boon to the Indian mom’s who had to feed hungry tots in a hurry; I truly believe these instant-cook noodles were the initiator of the fast food industry to desi households. And the genius behind the noodles was the flavor packets included with each – with flavors well suited to the Indian palate. Plus, the marketing campaign to include stamps in the packets for an year was brilliant – like with me, I’m sure philately was introduced as a hobby to many Indian kids as a result of this promotion.

Masala was the ubiquitous flavor as I was growing up, but there were various other flavors introduced along the way. The green capsicum was my personal favorite (didn’t hurt that I found some ‘rare’ bird stamps in those packets!), but chicken was always around, and I think Shrimp was introduced at some point also (and pulled back in a couple of years, apparently the instant craze didnt extend to seafood). I remember getting up on Sundays excited to get started watching the Jungle Book and other Sunday cartoons, while my mom got a steaming hot bowl of Maggi ready for me – what a treat!

My first few years in the US, back in the early 2000s, we had a few of the regular Maggi flavors available – and my early cooking experiments began with adding vegetables, spices and soy sauce to regular Maggi. Lately, there have been so many new flavors of Maggi available that the wifey and I have been finding  a new monthly favorite! Our fave for the past month? Machurian Maggi – a perfect combination of the desi-Chinese flavor and the quick cooking Maggi magic.

I just add a few freshly chopped scallions (green onions) and we are set to enjoy a delicious weekend breakfast!

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.