Vegetable Spring Rolls

I love afternoon teas over the weekends. If there is one thing that I do on a saturday and sunday afternoon if we aren’t hosting folks is make a nice hot cardamon chai and then a sweet and/or savoury to go with it. I married a man who likes the savoury and sweet yummies to go with his coffee or tea, so I am always trying something new and I have started to notice that the Miss 2 year old is really enjoying all these afternoon tea delights that I have been putting together – its honestly a lot of fun sitting together as a family of 3 munching on our yummies, and sipping a cup of tea … so good!!!

I love spring rolls and so on one of my visits to the asian supermarket, I picked up some spring roll sheets and the spring roll sauce. The rest of the stuff was already at home, so it was so easy to put together

The only technical bit is how to wrap the spring roll … if my description does not make sense – watch this video πŸ™‚ LOL

I love afternoon teas over the weekends. If there is one thing that I do on a saturday and sunday afternoon if we aren't hosting folks is make a nice hot cardamon chai and then a sweet and/or savoury to go with it. I married a man who likes the savoury and sweet yummies to go with his coffee or tea, so I am always trying something new and I have started to notice that the Miss 2 year old is really enjoying all these afternoon tea delights that I have been putting together - its honestly a lot of fun sitting together as a family of 3 munching on our yummies, and sipping a cup of tea ... so good!!!

Summary

    Ingredients

    Spring Roll Sheets (bought from an asian supermarket)
    1 medium onion sliced thinly
    1 tbsp ginger paste
    1 tbsp garlic paste
    1 cup of mixed veggies – like carrots, beans, cabbage, peas, corn, etc
    to taste Salt and Pepper
    2 tsps oil
    Oil for frying
    Spring Roll dipping sauce

    Steps

    1. First step is to prep the filling! Also make sure you put the spring roll sheets on the counter so it can defrost
    2. To some heated oil, saute the onion until it has softened. Add the ginger and garlic pastes and the veggies next
    3. Reduce the heat to low, sprinkle some water, put a lid on the pot and let it cook till the veggies are fully cooked through
    4. Final step is to add the soy sauce, season with salt and pepper, turn up the heat to high and mix to combine well. Transfer the veggies to a bowl and let it cool down
    5. Once the veggie filling has cooled down and the spring roll sheets are full defrosted;
    6. Add a couple of tablespoons worth of filling towards one corner of the pastry sheet. Fold in the end of the corner first and then both sides
    7. Make sure the ends are firmly placed so the filling doesnt come out when frying, then start rolling towards the other end until fully done
    8. Hope that made sense – if not watch the video πŸ™‚
    9. After you try one, the rest of the wrapping comes together really well
    10. I then fried them until golden brown
    11. Serve straight away with some spring roll dipping sauce

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