Indian Veggie crunchy Rolls with Indian Green Dipping sauce

COOK TIME
Under 30 Min. Under 30 Min.
SERVES
+10 +10
Indian Veggie crunchy Rolls with Indian Green Dipping sauce
A delicious and vegetarian spring roll recipe.
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 2 Tbsp olive oil
  • ½ red baby cabbage, shredded
  • 100 g sugar snaps, sliced
  • 100g peas
  • 2 Tbsp masala spice
  • 2 tsp salt and white pepper to taste
  • 4-5 thawed spring roll pastry sheets
  • 750ml oil, for frying
  • Indian Green Dipping sauce:
  • 20g coriander
  • 20g mint
  • 2 garlic cloves
  • 2 limes, zest & juice
  • 1 deseeded green chilli
  • ¼ cup olive oil
  • 2 tsp salt

  • Method

  • 1
    Heat olive oil in a pan. Cook the shredded cabbage, sugar snaps and peas.
  • 2
    Add masala spice and season to taste.
  • 3
    Cook until the ingredients are slightly soft, but still have a crunch.
  • 4
    Allow to cool before using.
  • 5
    Cut each spring roll pastry sheet into four squares and store under a damp kitchen towel while not using.
  • 6
    Place a square on the work surface with a corner pointing towards the body.
  • 7
    Place 25ml filling on the corner closest to you. Fold the corner over the filling and tuck in tightly.
  • 8
    Roll until level with the next 2 corners, fold in these corners, and continue to roll up. Seal with water.
  • 9
    Repeat the process with the remaining wrappers and filling.
  • 10
    Green Dipping Sauce:
  • 11
    In a food processor, add all the ingredients and blend until smooth, adjust seasoning to taste.
  • 12
    Place in a medium-sized Le Creuset stoneware ramekin.
  • 13
    To Serve:
  • 14
    Just before serving, deep fry the spring rolls in vegetable oil for 30 seconds to a minute or until golden brown and crunchy.
  • 15
    Remove with a slotted spoon and drain on a kitchen towel.
  • 16
    Serve immediately with vibrant green dipping sauce on the side.