How about vegetable spring rolls for breakfast? asked the wife
Why not! – replied the husband
and so it was veggie spring rolls for breakfast last saturday morning. It was long weekend.. we had a pretty chilled out day on friday. In the evening the moon was HUGE – as if it had moved very close to earth.. We spent a whole lot of evening trying to click it. It was 8 by the time we got back in the house and we were so hungry so decided to quickly make some desi style chowmein.
Next day morning, with leftover chowmein, these steamed vegetable spring rolls took just about 10 mins to make.But even when starting from scratch this easy recipe is ready in just under 30 minutes.
Steamed vegetable spring rolls
By Ashima Goyal Siraj
Preparation: Cooking Time: Serves: 2-3
1 carrot, peeled and julienned
1 red capsicum, cut into thin strips
1/4 cup boiled and shelled peas
1/4 cup chopped spring onion
100 gms noodles
salt to taste
2 tbsp oil
5 tsps of chowmein seasoning (I used Shan chinese seasoning mix
. I have also tried Ching’s hakka noodle seasoning.. that’s good too)
8 thai rice paper sheets
- Heat oil in a broad based non-stick pan.
- Once the oil is hot, add carrots. Sauté for 2 minutes.
- Add capsicum. Sauté for a minute and then add the peas and spring onion. Mix well.
- Add salt and the seasoning. Cook for another couple of minutes till the veggies are soft but still have a slight bite in them.
- On a separate pan, heat water and prepare noodles as per the packet instructions. Usually it takes just about 5-6 minutes.
- Strain the noodles and add them to the sautéed vegetables. Mix well. Vegetable chowmein is ready!
- Remove from heat and allow it cool enough so that you can make rolls.
- For each sheet of rice paper, you need to first immerse it in water for just a few seconds and then leave them on a tea towel for the sheet to soften.
- To make the roll, put a little chowmein closer to one end. Fold the two sides in and then fold up the smaller side up and continue to roll to enclose the entire filling.
- I have a microwave steamer so it took just about 3-4 minutes of steaming on high. When steaming on gas, about 7-8 minutes should be enough.
- Serve hot with a ‘hot’ sauce. We had it with Sriracha Hot Chili Sauce
, a favourite in our home ever since we first bought it! 🙂
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