Chinese Vegetable Spring Rolls with Awesome Dipping Sauce

Honestly, I was quite hesitant to post these spring rolls under Healthy Vegetarian Recipes. These rolls are fried which made me thinking is it really healthy? I decided to post it anyway for the benefit of those who needs a sinful treat now and then(Hmmm .....I guess that applies to ALL of us!! ) .

I have seen so many variations of these Spring rolls in the Internet. Vegetarian and Non Vegetarian. Fried or Non Fried. There are even Indian versions of Spring Rolls using Garam Masala! That's new for me :))

Spring Rolls are very versatile in that you can put in any types of vegetables with whatever seasonings you fancy. I prefer the Chinese version because I grew up eating these spring rolls in my neighborhood in Singapore. These spring rolls can either be fried (which I don't fancy but it seems to taste better fried) or grilled in the oven with a little oil brushed on top @ 180 deg C or 350 deg F for 15-18 minutes.

Ingredients ( 40 rolls)

40 Spring Roll wrappers avail in Asian Stores (See picture below)

120 gm Glass Noodles, soaked in water for 15 mins (available in Asian Stores - See picture below))

1 medium yellow onion, chopped finely

4 cloves garlic, pounded

3 cups cabbage, shredded finely

2 small carrots/ 1 medium carrot shredded finely ( 1 cup)

50 Snap peas, sliced into strips ( yields 1.5 cups)

2 tbsps vegetarian mushroom/oyster flavored  sauce (avail in Asian Stores - See Picture Below)

3 tbsps light soy sauce

2tbsp oil for frying the filling and more oil for frying the rolls.

Method

Heat a big pot, add the oil and start frying the onion and then the garlic.

Add in the sauces followed by the vegetables.

On medium heat, give the vegetables a good stir and let it cook till fine around 5 mins.

Meanwhile trim the glass noodles to 2 inch strips.

Add in the glass noodles after 5mins and again stir well. Check for seasonings and adjust accordingly. Don't add chilli to these spring rolls because the accompanying dipping sauce has all the heat !!

Switch off the fire when the glass noodles hv softened and all the vegs are cooked. Let it cool.

Meanwhile, start stripping the wrappers from the main block of wrappers. Lay one on a plate, put in a tbsp of the veg glass noodle filling at one corner of the wrapper. Start rolling and simultaneously tuck in the sides and roll again. Use a bit of water at the end to seal the roll. Do the same for the rest.

Once all the rolls are rolled up, heat a pot of oil and fry them in batches of 5-6. Its healthier grilled definitely.

Serve warm with the awesome Cilantro Dipping Sauce