Spring into Spring Rolls

Spring break: time to relax and spend more hours in my kitchen! The first thought as the break sets in were these delicious spring rolls. Making spring rolls is not time consuming and tedious.  These are so quick that you are sure to amaze your guests!

When I was in Mumbai, I remember making fresh spring rolls, packing them up neatly, and taking this little sack to Nariman Point. My sister and I enjoyed this mini picnic there while watching the beautiful Arabian sea as the water splashed on the rocks :) Nostalgic!!

Again my handy chopper to rescue. 

Chopping and mincing veggies made quick and easy.

Finely mince 1 large onion, 2-3 cloves garlic and some ginger.

Heat 1 tbsp oil in a pan. Add minced onion, ginger, and garlic.

Mince carrots.

Add carrots to sauteing onions.

Add finely chopped bell pepper.

While veggies cook and sweat, mince cabbage.

Add to sauteing mixture.

Add 1/2 tsp. salt and 1/2 tsp. vinegar. Cook till the moisture evaporates. Cool the mixture before filling into the wrappers. The filling is non spicy but flavorful.

I love keeping these at home. Ready to use, spring roll wrappers. 

Next time, I will make these at home too.

Spread 2 tbsp. of mixture in the center of the wrapper. Sprinkle few spring green. Fold the ends in first and then roll the wrapper. Seal with some water over the edges.

Deep fry in hot oil till they turn golden brown.

Serve over spring greens with some spicy Schezwan sauce to compliment the taste.

You are sure to love these!