Veggie Spring Rolls

All ready to be eaten

Half and Half

The mixture

While Cooking The Mixture

These Spring Rolls are my very very favorite. Like I mentioned before, to me, no indo-chinese meal is complete without spring rolls. I am salivating just thinking and writing about them. In India, many restaurants serve spring rolls with the noodles mixed in them. They taste good too. The earlier version had just 2 veggies in them. I used a coleslaw mix for these rolls, added julienned ginger and minced garlic, little chopped green onions and salt and pepper. S just loved it. Dukie loved the crispy cover and had little veggies to eat. But he liked it too. The Nasoya brand of wrappers had 15 wrappers I think. And they were big. So I made spring rolls for 2 consecutive weekends.

Recipe:

1 packet coleslaw mix

bunch of spring onions chopped

mung sprouts (optional)

salt to taste

pepper to taste

1 tsp minced ginger

1 tsp minced garlic

2 tsp oyster sauce

6-8 wrappers

oil for frying

Preparation
Heat a wok and add oil to it. On high flame add the ginger garlic first and then coleslaw mix, sprouts and spring onions in rapid succession. Stir fry on high heat for 3-4 mins. Tunr of the flame and the add oyster sauce along with salt and pepper. Let the mixture cool for few mins. Scoop a single spoonful of the mix on a wrapper and roll, fold and seal per the packet directions. Prepare all the rolls like this.

Heat a frying pan and then shallow fry the spring rolls. Serve hot with ketchup on your own fav sauce.

Dipti