Vegetable Spring Roll

Vegetable spring roll is a classic Chinese dish prepared with the fillings of fried vegetables in homemade wrappers. This delicious and crunchy recipe is great for parties. It is very quick and simple recipe to try out with noodles, vegetables and bean sprouts. rnVegetables are vital component of healthy eating and provide a supply of nutrients. The nutrients present are crucial for maintenance of the body. Vegetable rich diet reduces the risk of heart disease, cancer and strokes. INGREDIENTS: • Vermicelli noodles – 50 gmrn• Dried mushrooms – 40 gmrn• Peeled and finely sliced carrot - 1 • Minced garlic – ½ teaspoonrn• Rice vinegar – 2 tablespoonrn• Sugar – One pinchrn• Thinly sliced cabbage – 1/3 cuprn• Finely chopped red chili - 1rn• Bean sprouts – 75 gmrn• Finely chopped large carrots -2 • Soy sauce – 2 tablespoonrn• Corn flour - 1 tablespoonrn• Hot sesame oil – 20 mlrn• Toasted and crushed peanuts – 3 tablespoonrn• Pepper powder – 1 teaspoonrn• Spring roll wrappers - 16 largern• Spice powder - 1 tablespoonrn• Salt – to taste METHOD: 1. Take mushrooms in a medium sized bowl containing hot water. Leave it for 10-15 minutes or unless they become soft. rn2. In the meantime, put the noodles in a large-sized bowl, covered with boiling water for at least one minute. Drain the water, rinse under cold water, and set aside.rn3. To prepare the stuffing, combine garlic, salt, rice vinegar, sugar, cabbage, chilies, and carrots with vermicelli noodles. Now, add soy sauce, hot sesame oil, peanuts, pepper powder and beans sprouts. Mix the ingredients properly. rn4. After that, drain the water from the mushrooms and chop them. Stir the mushrooms into the mixture prepared for filling. rn5. Blend corn flour and two tablespoon of cold water in a small bowl. rn6. Now, place one spring roll wrapper on clean surface with smooth side down. Shower spice powder over the wrapper and then lay another wrapper on the top of it. This will stop the rolls from opening while cooking. rn7. Put two tablespoon of vegetable mixture into the corner of the double wrapper. When it is covered, fold the corner then start rolling from the corner. Fold the edges in to the enclosed fillings. rn8. Put the finalized roll on a baking tray. Cook the spring rolls in small batches or until their color turns to golden brown. Permit the oil to reheat each time after cooking. rn9. Serve sizzling and hot vegetable roll with sweet chili sauce.