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Let’s admit it. Every time we have found ourselves confused at a high-end Chinese restaurant, we blindly went for the spring rolls and noodles, knowing fully well that these two dishes are bound to satisfy. We were right all these years, and we cannot be wrong now. Spring roll is indeed one of the most delicious Chinese appetisers of all times. We love it to the extent that we have tried giving it our own desi spin so many times. Remember all those times we tried wrapping our left-over noodles, veggies and sauces in a paratha, trying to pass it off as a giant spring roll only waiting in tiny pieces?
How To Make Authentic Spring Rolls At Home?
Spring roll, as we all know, hails from China. The thin, rolled-up pastry is said to have its origins in the Eastern Jin Dynasty. In those times, people would make super-thin cakes with flour and eat them with vegetables during the day, at the beginning of Spring. These ‘unique’ cake were thus called ‘Spring Cakes’, and slowly through the course of history, they evolved into what we know today as Spring rolls.
Making veg spring rolls is actually quite a piece of cake, provided you have all the right ingredients. It is also okay; if you do not have all the required ingredients, you can make do with all that is available in your pantry or think of cool alternatives. Something as simple as spring roll shouldn’t stress you out so much.
In this recipe of Veg Spring Roll by Better Butter, you need to cook all the needles with veggies, spices and soy sauce. Fry it nice, make sure the filling is not too saucy; this could break your spring rolls or make them too soggy. Take some spring roll sheets, fill them with the noodle stuffing. Roll them up tight, seal the edges and deep fry them. Here is the detailed recipe.
