As we enter the Diwali week, the festive excitement is at its peak. While cleaning and never ending shopping are on your to-do list, it is also the best time of the year to catch up with friends and family and no get together is complete without delicious food. For your next Diwali party, try these simple yet popular Spring Rolls from the Indo-Chinese cuisine. As you get busy with the Diwali preparations, these vegetarian spring rolls can be made ahead of time and even frozen. The best part is they taste so much better than the store bought frozen stuff.
Loaded with colourful vegetables wrapped in a crunchy pastry, this delectable snack is sure to be a hit with both kids and grown-ups alike.
May your home be filled with light and your mouth be filled with delectable food, wishing you all a very happy and prosperous Diwali!
Serves: 6-8 Prep time: 1 hour Cooking time: 30 min
- A small wedge of white cabbage,cut into juliennes (1 cup)
- 1 large carrot, cut into juliennes(1 cup)
- 1 red capsicum, cut into juliennes (1 cup)
- 5-6 snowpeas cut into juliennes (1 cup)
- 1 cup of vermicelli noodles/glass noodles
- 2-3 tbsp Soy sauce
- 2-3 garlic cloves
- Spring roll wrappers, thawed if frozen
- Salt to taste
- 1/2 tsp black pepper
- 1 tsp sugar
- 1 tbsp sesame oil
- 2 tsp cornflour (1 +1 divided)
- A damp towel
- Cling wrap to cover
Notes: You can add spring onions and mushrooms also, I have not used them. If you cannot find the wrappers, you can substitute with filo pastry cut in squares.
Method: Prepare the filling
- Thaw the pastry if frozen. Do not take it out of the packet otherwise it will dry.
- Prepare all the vegetables as shown. Chop garlic and onion(if using).
- Soak the noodles in hot water for 5 minutes util they are tender(refer to the instructions on the packet). Drain and chop roughly. Do not boil the noodles. They should not be mushy.
- Heat 2 tbsp oil and add chopped garlic. Saute until slightly brown.
- Next, add all the vegetables, one by one and mix well.
- Stir-fry the vegetables until the aroma comes out. We need to maintain the crunch in the vegetables.
- Next add 2 tbsp soy sauce and a pinch of salt.
- Add a pinch of sugar followed by black pepper.
- Add a dash of sesame oil and mix well.
- Next add the cooked glass noodles(chopped) ans stir fry until combined.
- Finally mix 1 tsp cornflour in 1 tbsp water and add it to the mixture. This is important as the cornflour will help to seal in the moisture of vegetables and prevent it from getting watery while wrapping.
- Let the mixture cool down completely before you start wrapping.
Method: How to Wrap the rolls
I am showing here two different ways to wrap the spring roll. You can use either of them. The envelop method needs more practice.
Things to remember before you start rolling.
1. Prepare a glue mixture for sticking the edges of the spring roll by combining 1 tsp cornflour and 1 tbsp water.
2. Ensure the pastry is thawed fully before you start rolling.
3. Handle the pastry delicately as it is easy to get tears.
4. Do not overfill the rolls.
5. While you make the roll, keep the pastry covered with a damp cloth to prevent drying.
- Put the pastry on a plate/chopping board in the shape of a diamond with one corner facing you.
- Place the filling in the low center horizontally.
- Now, take the bottom corner facing you and roll it over the filling. Tuck it gently over the filling.
- Now turn the side corners into the center to make like an envelop.
- Continue to roll it up until you reach the end and seal the corner with the cornflour mixture.
- Cover the prepared spring roll with cling wrap as you continue rolling others.
- Lay the pastry on a plate or board like a square with a side facing you.
- Brush all four sides with the cornflour mixture.
- Place the filling on the sheet in a horizontal line leaving an inch from the bottom.
- Fold the left and the right sides in over the filling as shown.
- Fold the bottom side over the filling and tuck it inside the mixture.
- Continue to roll up and then seal the end with the cornflour mixture.
- Cover the spring rolls with cling wrap until you are ready to cook them.
Freezing the rolls for cooking later
You can freeze the prepared rolls for cooking later by storing them in an airtight container. Sprinkle cornflour on them to prevent them from sticking.
Cooking the spring rolls
You can either deep fry the spring rolls or bake them. I used the baking method.
For the frying method, heat oil is a deep broad pan. When the oil is hot(you can test by dropping a small piece of pastry), add 3-4 rolls and cook on medium heat until golden brown.
For the baking method, pre-heat the over to 180°C. Spread the rolls evenly on a baking tray and cook until golden brown.
Re-heating the spring rolls
If you would like to save the rolls for eating later, you can get them hot and crispy easily. Pre-heat the oven to 100°C and keep the rolls in for 5-10 minutes.
Serve the spring rolls hot with sweet chilli sauce or ketchup.