Like everything else, quarantine time has it’s own pros and cons. The positives include the quality time we get to spend with our families, which is normally impossible in the kind of lifestyles we lead. Our world has changed from super busy mode to sedentary mode, which in this scenario is the wisest thing to do. This is the time when we have opportunities to reflect on your lifestyle, finish incomplete tasks, spend time with loved ones and best of all connect with long lost friends and relatives. On the other hand, the downside of this self – isolation is craving for the desirable food from our favourite restaurants/hawkers, parties/get-together, shopping and the list goes on. But as mentioned before, the safest option is to sit home and appreciate what we have.
There are always ways in which we can work around to solve problems, like, video call friends and have drinks over the phone, play board games with family, stand in your balcony and connect with neighbours and of course cook your favourite meals at home. That’s exactly what I did by recreating my all time favourite dish, Spring Rolls. It’s very rare to find Indian style spring rolls in Australia, even few Indian restaurants don’t serve that. So I decided to spend my time wisely and make a dish which the whole family would enjoy!
It’s very simple to make them, but few steps need to be kept in mind to get a prefect result. I started by shredding carrots and cabbage and then added some salt and kept them in a colander for the excess water to drain, this is an essential step. Now there are two methods to make sure that all water has drained, firstly you can use a plate and press the carrot and cabbage down with it inside the colander for the access water to drain out or secondly, put the veggies in a muslin cloth and squeeze to remove all excess water. But removing the water is very much needed or else you would land up with soggy spring rolls, which is a big no
Meanwhile, when the water is draining, in a bowl take plain flour, baking soda, salt, water and whisk them to make a lump free batter. It should be a smooth watery batter.
Then we will cook the veggies and season them. In this step you can use ingredients as per your liking. I made half batch without any schezwan sauce for kids and other half with schezwan sauce. You can replace schezwan with any chilli sauce, and if you like it spicy feel free to add green chillies along with the veggies while cooking them. Also, I have used two variety of capsicum, but even using just one variety works fine and this won’t effect the taste.
Cooking the spring roll wrapper or cover is a very quick and easy step, we just need to make sure to cook the cover only on one side. Don’t stress if you feel its not cooked well, remember we will be frying the spring rolls in the later steps.
Now assemble the cover and veggies and seal it with the same batter which we are using to make the cover. We need to make sure that the vegetable mixture is at room temperature or the spring rolls would crack open during the frying process.
Heat some oil in a wok/kadai, the oil needs to be heated on medium flame and has to be hot. You can test it by putting a drop of batter in the oil, if the batter rises up immediately, then the oil is ready. But if the batter settles down that indicates that the oil is not hot enough, or on the other side if the batter browns up too quickly this means the oil is too hot. So adjust accordingly or else the spring rolls would not be cooked well or absorb too much oil.
Tada! the Indian style spring rolls are ready to be served, you can serve with your choice of condiments.
Spring Rolls - Indian Style
Spring roll cover
- 2 cups Plain flour (Maida)
- 1/2 tsp Baking soda
- Salt to taste
- 2 cups Water
- 1 tbsp Oil
- 2 cup Carrot, shredded
- 2 cups Cabbage, shredded
- 1/2 cup red Capsicum, sliced
- 1/2 cup green Capsicum, sliced
- 2 spring Onions, chopped
- 1 inch Ginger, finely chopped
- 2 clove Garlic, finely chopped
- Salt to taste
- White pepper to taste
- 1 tbsp Schzewan sauce / Chilli sauce
- 1 tsp white Vinegar
- 2 tsp dark soy sauce
- Oil for frying
- Schzewan sauce / Tomato sauce for serving
- Shred carrot and cabbage, sprinkle some salt and leave it aside in a colander for excess water to drain, then either using your palms or a muslin cloth drain all excess water and keep it aside.
- Meanwhile, in a bowl take flour, salt, baking soda and water, whisk it to a smooth lump free batter and keep aside for 10-15 minutes. This is for the spring roll cover, if you are using ready made sheets then omit this step.
- In a pan add oil, once the oil is hot add the chopped ginger and garlic and cook it for 1 minute, then add the spring onions and capsicums and saute it 1 more minute.
- Once the capsicum becomes a little soft (make sure they are not over cooked) add in the carrot and cabbage along with other the ingredients mentioned under the filling section. Mix all well and cook further for 2 minutes.
- Taste check, then remove the veggies in a plate for it to completely cool down.
- While the vegetables are cooling, prepare the cover, use a hot tava/flat pan and pour the batter in the same manner as for dosa/pancake. Make sure to thinly and evenly spread it and make size around 6 inch so it’s easier to wrap later.
- Once the batter leaves the tava, remove them and keep them aside to cool. You can make all the covers and keep them aside. Do not put hot ones on each other or they might stick together.
- Once the vegetables are at room temperature, start assembling the spring rolls. while you are rolling the spring rolls, heat oil in kadai/wok.
- Spoon some vegetable on the corner of the cover sheet and roll it by closing from all sides. Seal the sheet with the batter and tightly secure it (picture reference above).
- Fry them till the spring rolls turn golden brown and keep them on a absorbing paper for all excess oil to drain away.
- Cut them and serve with Schezwan and Tomato sauce.
Cooking is my Passion