Indian Style Veggie Spring Rolls
Ingredients
- 12 pcspring roll wrappers (thawed)
- 200 gWhite cabbage (finely shredded)
- 150 gCarrot (julienned)
- 150 gtofu (finely diced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (chopped)
- 1 pcGarlic (minced)
- 1 tspgaram masala
- 1 tspturmeric
- 1 pinchHot pepper en poudre
- 1,000 mlPeanut oil (for frying)
Method
A golden shell that cracks under the tooth to release a heart of crunchy vegetables and tofu, scented with garam masala. The heat of the chili and the strength of the turmeric mark every bite.
- 1
Cut the white cabbage and carrots into fine julienne. Mince the garlic and spring onions. The tofu should be cut into very thin sticks or coarsely crumbled.
- 2
Heat some oil in a wok. Toss in the garlic and vegetables. Dust with turmeric, garam masala, and chili. The vegetables must remain al dente, without releasing water.
- 3
Spread the filling on a tray to cool it quickly. This is crucial: a hot filling softens the pastry and makes it burst during cooking.
- 4
Place a portion of filling on a spring roll sheet. Fold in the sides and roll tightly to squeeze out the air. Seal the edge with a bit of water.
- 5
Plunge the rolls into 180°C oil. When the crust is golden brown and rigid, drain on paper towels.
Frequently asked questions
How do you get this dish right?
- The filling must be perfectly dry; if it releases juice, drain it in a sieve before rolling.
- Do not overcrowd the fryer, otherwise the oil temperature drops and the rolls become spongy.
How long does this dish keep?
Store raw rolls in the freezer. Do not store after frying, they lose their crispness.
