Spring Rolls, for dinner?


The last few days have been cold and dreary. All I wanted to do was roll up in bed with a good book, some hot tea and something fried. This is the perfect weather to eat samosas, pakodas and all things fried. Today I decided to make some spring rolls and served it with some homemade jalapeno jelly. You could use any sweet and sour sauce.


1 packet spring rolls sheets

2 cups shredded cabbage

1 onion chopped

2 carrots, shredded or julienned

1/2 cup bean sprouts

1/2 cup spring onions, chopped

3 cloves of garlic, chopped

1-inch ginger, chopped

(I made vegetarian spring rolls, but chicken or shrimp can be added)

2 tsp soy sauce

1 tsp chilli sauce

salt to taste

pepper to taste

vegetable oil



In a saucepan, heat 1 tbsp oil. Add onions and fry for a few minutes. Add all vegetables except the spring onions and bean sprouts.

Once the vegetables are almost cooked, add the spring onions and bean sprouts. Add salt, pepper, soy sauce and chilli sauce. Taste for salt and spices. Let it cook for a few minutes. Take it off heat and cool, preferably on a plate.

Make sure the spring roll sheets are thawed.

Take one sheet and place on flat surface. Add a tbsp of the filling on one side of the sheet. Fold on both sides and roll tightly. Wet the end with water to seal. Keep sheets covered with a moist cloth. Make all the spring rolls.

Heat oil in a pan. When the oil is hot, add spring rolls and fry till golden brown. Drain on kitchen paper. Serve hot with sauce of your choice.










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