Vegetable Spring Rolls

Spring rolls are a large variety of filled  and rolled appetizers found in East Asian and Southeast Asian Cuisine. The name is a translation of the Chinese Chun Juan which means spring rolls. The kind of wrappers / sheets , filling and cooking technique used  or the name vary depending on the regions culture. It is believed that spring rolls originated from China. It was a seasonal food consumed during Spring, started as a pancake  filled with the new season's spring vegetables, a welcome change from the preserved food of the long winter months.

The Chinese spring rolls ate savory rolls filled  with cabbage and other vegetables, wrapped cylinder shaped thin pastry. They are usually eaten during the Spring festival in China. Meat is also added according to the preferences.

For day 2 under the theme " Chinese dishes you can make at home", am here with crispy and tasty Vegetable spring rolls. Here goes the recipe.....

Ingredients:

Spring roll or Egg roll sheets 10
Minced garlic 1 spoon
Grated carrots 1/2 cup
Grated or chopped cabbage 1/4 cup
Onion sliced 1/4 cup
Soy sauce 1/4 spoon
Chili sauce 1/4 spoon ( optional)
Black pepper powder 1/4 spoon
Oil for deep frying

Preparation:

Remove the spring rolls sheets from freezer and leave outside to thaw.
Meanwhile lets prepare filling.
 In a flat / sauce pan heat 1 spoon  oil and add minced garlic.
Saute for few seconds and add cabbage and onions.
Cook for 5 to 6 minutes on medium flame.
Now add grated carrots and cook further for another 5 minutes.
Now add soy sauce, chili sauce and black pepper powder.
Mix well and cook for another 2 minutes.
Let the mixture rest for 5 minutes.
Add 1/2 cup water in a plate or tray.
Now remove spring roll sheet one at a time slowly.
Dip the sheet in water for just a second so that it become soft.
Place the sheet on chopping board or any flat surface and add 1 to 2 spoons of filling as shown below.

Now fold the spring rolls as shown in the picture.
Prepare all the rolls and set aside.
Heat oil in deep frying pan.
Now fry 2 - 3 rolls at a time till nice and crisp.
Serve hot with ketchup or hot sauce.

Check to see what my fellow bloggers are cooking for BM 72