Tuesday, August 24, 2010

Vegetable Spring Rolls

This is one of my most favourite entrées. Although it can be quite time consuming to make (wrapping the spring rolls individually), the effort is not wasted when you pop these crispy hot rolls into your mouth. Health conscious people might shun these lovely crispy rolls but there are ways to make it ‘less unhealthy’:). I once read in a food magazine that frying food in less oil (i.e. just enough to cover the surface level of the food), using vegetable oil (such as canola oil) and making sure that the excess oil from the fried food has been drained properly (using kitchen towels), makes it LESS unhealthy. After all, we don’t eat fried food everyday and enjoying fried food once in a while can be pardonable. (I am a fried food fan…can’t keep away from such goodies for too long). Fresh vegetables are used as the filling in these spring rolls. This might encourage children to eat more vegetables.

I have tried a few types of spring roll wrappers and in my opinion, the best type of spring roll wrappers are still the ‘Spring Home – TYJ Spring Roll Pastry’ brand (manufactured in Singapore). The spring roll wrappers are much more flexible and easier to fold compared to some other brands. It does not break easily during the wrapping process and has this thin crispy texture after they are deep fried.


Recipe for Vegetable Spring Rolls (makes about 20 mini spring rolls):

Ingredients:
1 small slice of ginger
1 small glove of garlic (chopped finely)
½ of a small round cabbage
1 medium sized carrot
5 medium sized mushrooms
Light soy sauce
Pepper
Spring roll wrappers
Small cup of water
Cooking oil (preferably vegetable oil)


Procedure:
1. Wash and cut the vegetables (cabbage, carrot and mushrooms) into strips.

2. Add small amount of oil onto a pan and fry the ginger and garlic for a short while (till fragrant) before adding the cabbage, carrot and mushrooms. Cook the vegetables till they turn soft. Add about 1-2 tablespoons of water to the vegetables if they stick to the pan or look dry.

3. Add the light soy sauce and pepper to taste. Mix well.

4. Remove the cooked vegetables from the heat and cool to room temperature.

5. Once the vegetables have been cooled, remove the slice of ginger and wrap the rest of the vegetables with the spring roll wrappers. Brush the end tip of the spring roll wrappers with water. This is to ensure that the spring rolls do not open up while frying.

6. Fry the spring rolls in vegetable oil till they turn light golden brown in colour. Drain off the excess oil and serve while it’s hot.

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