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Spring Rolls ( Thai Cooking)


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Spring Rolls stuffed with crunchy and colourful veggies, perfectly cooked noodles and flavour enhancers like green chillies and coriander, these Spring Rolls offer an ideal balance of flavour and texture.
            
     

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Sumptuous and mouth-watering Spring Rolls make a perfect starter for a Thai feast. Stuffed with crunchy and colourful veggies, perfectly cooked noodles and flavour enhancers like green chillies and coriander, these Spring Rolls offer an ideal balance of flavour and texture.
The use of garlic and coriander gives this snack an inimitable Thai character.

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Preparation Time:    Cooking Time:     Makes 12 pieces
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Ingredients

4 spring roll wrappers
oil for deep-frying

For The Filling
1 tsp oil
1/2 cup carrot juliennes
1 cup shredded spinach (palak) leaves
1/2 cup boiled and drained rice noodles
1 tsp finely chopped green chillies
1 tsp finely chopped garlic (lehsun)
1 tsp soy sauce
1 tbsp chopped coriander (dhania)
1 tsp lemon juice
salt and to taste

Method
For the filling
  1. Heat the oil in a broad non-stick pan, add the carrots and sauté on a medium flame for 2 minutes.
  2. Add the spinach, noodles, green chillies, garlic, soya sauce, coriander, salt and pepper, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally.
  3. Add the lemon juice, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  4. Divide into 4 equal portions and keep aside.

How to proceed
  1. Place a wrapper on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper. Refer image 1.
  2. Roll over the wrapper till ¾th. Refer step 2 and 3.
  3. Fold over from both the sides one by one towards the centre. Refer image 4.
  4. Finally roll it completely and seal the edge using little water.
  5. Repeat steps 1 to 4 to make 3 more rolls.
  6. Heat the oil in a deep non- stick kadhai and deep-fry, 2 rolls at a time, till they turn golden brown in colour from all the sides.
  7. Drain on an absorbent paper and cut each roll into 3 equal pieces using a sharp knife.
  8. Serve immediately.


Other Restaurant Style recipes:
  1. We have a huge collection of  Restaurant style recipes on our website. So apart from Mixed Vegetable Subzi you can try out other recipes like:

Method for the gravy mixture
  1. To make the Mixed Vegetable Subzi, we first have to make the gravy. Take a deep non-stick pan and put the tomatoes in it. They just have to be roughly chopped as they are going to be blended anyway so the cut doesn’t matter.
  2. Then add the onion cubes to it.
  3. Now add the cashews. The cashews give a rich gravy.
  4. Also add the garlic cloves to the pan.
  5. Then add the ginger as well. This will give an earthy taste to gravy.
  6. Add the Kashmiri red chillies as well.
  7. Now add 2 cups of water to the vegetables.
  8. Bring to a boil and cook for 8 to 10 minutes, while stirring occasionally. Keep aside to cool completely. All the ingredients are either kept whole or cut into large chunks as it all is going to be blended anyway.
  9. Once cooled, put all the ingredients in a blender jar.
  10. Blend in a mixer till smooth. Keep aside.

How to proceed with the Mixed vegetable Subzi
  1. Heat the oil in a deep non-stick pan. It may seem like a lot of oil but it is first used to sauté all the vegetables and then the same oiol is used to cook the gravy.
  2. Now we add the vegetables. First add the cauliflower.
  3. Then add the French beans.
  4. Now add the carrot.
  5. Add the capsicum as well. We have cut the vegetables in cubes but if you want you can chop them into smaller pieces as well.
  6. Finally add the potatoes.
  7. Mix well and sauté on a high flame for 3 to 4 minutes or till the vegetables turn light brown in colour. This not only cooks the vegetables, but gives them a better taste than boiling.
  8. Switch off the flame, drain the vegetables in a bowl and keep aside.
  9. Reheat the left over oil in the same deep non-stick pan. Now add the spices to this. First add the cinnamon.
  10. Now add the cardamom pods and the cloves.
  11. Saute for 30 seconds on a medium flame till they crackle.
  12. Now add the gravy mixture to the spices.
  13. Mix well and cook on a medium flame for 8 to 10 minutes or till the oil begins to separate, while stirring continuously. This adds a better flavor to the Mixed Vegetable Subzi.
  14. Add the turmeric powder. Turmeric has many health benefits and hence is included in a variety of Indian cooking.
  15. Add the chilli powder for spice.
  16. Then add the garam masala. This will give an intense and smoky flavor.
  17. Add salt to taste.
  18. Finally add ½ cup of water to make the gravy less thick.
  19. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  20. Now add the sautéed vegetables to the Mixed vegetable Gravy.
  21. Mix Mixed Vegetable Sabzi well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
  22. Serve the Mixed Vegetable Sabzi hot with rotis or  Lachcha parathas.
RECIPE SOURCE : Thai CookingBuy this cookbook
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