Veggie Spring Rolls

My hubby and I were off to Vegas over the weekend, and now we are in sunny California. The weather is perfect and so are the places to visit here. We are not back until this coming weekend, and I am making the most of my time away from the kitchen.After all I do need a break don't I? :)

I had made Veggie Spring Rolls last week, the Indian way. Here Spring rolls are made with the ready to use wanton wrappers, but the spring rolls back in India are made with thin crepes, which are filled, rolled and then deep fried. The outer layer is crisp and soft at the same time, and makes the roll heartier compared to the very crisp wanton wrapper.

You will need:

For the Crepes:

1 Cup All purpose flour

½ Cup Corn flour (Corn starch)

1 Egg, lightly beaten

¼ tsp Salt

Water as required

Cooking spray

For the Veggie filling:

1 Cup Green cabbage, shredded

1 Cup shredded carrots

½ tsp Garlic, minced

½ tsp Ginger, minced

½ cup Scallions, chopped

1 tsp Dark soy sauce, low-sodium

Salt to taste

1 tbsp Sesame Oil

1 tsbp Hot chilli sauce or Sriracha (adj. acc to taste)

Oil for deep frying

2 tbsp All purpose Flour

Make the Crepes: Mix all of the ingredients for the crepe using water as required to make a smooth batter. The batter should be of pouring consistency.

Heat an 8” wide non-stick skillet, spray with cooking oil, pour about ¼ cup of the batter in the centre of the pan. Lift pan and gently swirl it around in an anti-clcokwise direction, to help spread the batter evenly across the pan. Cook on medium heat, for a minute or two on each side. Prepare all crepes. Store crepes in between paper towels.

Make the Filing: Heat the sesame oil in a pan. Add the minced ginger and garlic. Saute till fragrant. Now add the shredded cabbage and carrots. Cook till cabbage and carrots have wilted down and are soft. Stir in the soy sauce and the chopped scallions. Saute for a minute, adjust seasoning and turn off heat. Let filling cool before using.

Heat oil in a deep pan. Take a crepe; place 3 tbsp of filling breadth wise on the crepe. Take the edge closest to you and flip over the filling tightly; now take the right and left edges and bring over the first fold to close the edges. This ensures the filling stays inside when frying. Roll all the way till it forms a tube. Moisten the open edge with the flour paste, and seal. Drop in hot oil sealed side down. Fry until light brown, flip once to cook both sides.

Remove and drain on paper towels. Cut across at an angle and serve with more hot sauce or a sweet dipping sauce.