A special shout out to Harriet Wanja Rwanda from Facebook for trying out one of my recipes of the Caramelized Onion Chicken Braid then tagging me of her version. Girl, I see you. I love your enthusiasm. Keep practicing you’ll be great.

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I’ve been asking myself of late, like when was the last time I ate my vegetables. The worst thing is I couldn’t answer that simple question and remembering that I’ve been in hailing so much carbs which is so delicious  but so should our veggies. It’s clear how much neglect I have done to myself and my body by putting my vitamins to the side. I’m not a lone in this boat, we do tend to take this important subject lightly but this habit and choice is unacceptable, at least for me. It’s only that I am saying it or rather typing it out loud its’ when I need to rearrange my priorities in the foodie world. My love for carbs is totally undeniable but sometimes we need to take a step back, slowly but surely cut back on so much of the carbs intake and substitute it with some greenery foods that can and will balance out our body structure and not to forget protect our bodies from diseases. Don’t we all want that?

I then decided to look for a recipe that has ingredients available to everyone’s local grocery and much affordable no matter what class you come from. Ingredients such as cabbage, carrots, green onions and flour among others, is accessible to the majority and is made up of vegetables or rather plant based. The best I could think of at the moment was a vegetable spring roll and it’s a subject that I haven’t tackled before. I want to believe y’all are going to love this.

Here is my recorded step by step version of how to prepare and cook not just any spring roll but a plant based kind. Stay tuned for more and don’t forget to subscribe to my YouTube channel.

 

 

Making a “Vegetable Spring roll”

Prep time: 45 min  Cook time: 45 mins   Total time: 1 hour 30 mins

Yields: 15 pieces

MAIN INGREDIENTS:

  • Spring roll wraps – {Same as Samosa wraps}
  • 3 cups of shredded cabbage
  • 3 carrots – slices
  • 2 bunches of green onions – chopped
  • 5 cloves of garlic- minced
  • 1/2 inch of ginger root – minced
  • 4 bunched of cilantro leaves – chopped

Spices, Oils, Sauces used:

  • 1/2 teaspoon of cayenne chilli powder – Optional
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of garlic powder
  • 1 -1/2 teaspoon of salt
  • 2 Tablespoons of vegetable cooking oil
  • 2 Tablespoons of sugar
  • 2 cups of Cooking oil – deep frying

The binding Paste

  • 1 cup of flour
  • 1/4 cup of water

Tools required:

  • Saucepan or frying pan
  • measuring cups
  • Knife
  • Spoons
  • Wooden spoons
  • Mixing bowls

INSTRUCTIONS:

Step 1:  Cooking the veggies.

It doesn’t matter what vegetable you cook first, everything will be mixed eventually. I usually start with the strongly flavored ingredients in this case – ginger + garlic + green onions. They always add such a great flavor to food and the aroma is super heavenly – I totally love this combination. Cook them together for at least 3 mins. Add in the carrots + salt + cabbage + 1/8 cup of water cook for another = 5 to 10 mins. Add the other spices + sauce + sugar + 1/2 of the binding paste + cilantro leaves. Mix and allow it to cook for another 10 mins, we need the veggies dry as possible. If by this time it’s still wet, cook them a little longer. The filling shouldn’t be having too much moisture while we wrap them. Allow it to cool completely for 15 mins.

Step 2: Preparing the wraps

The wraps I’ve used in this stage I made from scratch and if you need the recipe find it on the post for Samosas. Click it Here. It is time consuming but these are super efficient for other recipes to come. Using a sharp knife, shape the warps into a square by cutting out the rough edges. Pile them together and set aside.

Step 3: Filling + Making the rolls

Take one of the square shaped wraps, tilt it to look like a diamond shape – as show in the video above. Using a spoon scoop out as much or as little of the filling you want and place it almost at the tip of the wrap pointed towards you. Take that tip of the wrap, fold it over the filling, tuck it in under the filling tightly without tearing the wrap and fold it once away from you. Pick out the right sided tip and fold it toward your left. Using your index finger of your right hand hold that end as your fold the left sided tip towards the right and hold it with your left index finger. The wrap should look like an envelop. Firmly and tightly roll the wrap away from you – let the above video be your guide. You should be left with a small triangle shape wrap at the top – take your binding paste ie. flour and water mixture and apply it there. This will act as glue in order to avoid oil from getting into the filling while frying. Roll it once again away from you to seal it. Set it aside as you repeat the steps for the remaining wraps. This should take about 15 to 20 mins or more, depending on how many wraps you have.

Step 4: Frying time.

Make sure the oil is hot enough, allow 3 mins on each side to cook until golden brown. Have a dish with paper towels ready to drain off excess oil if any. – 30 -45 mins or so.

Step 5: Cool + Serve.

Allow them to cool for 10 mins, as you prep your sauce of your choice. The sauce I settled with is a combination of mayonnaise and ketchup. You see, these are ingredients we most have ready in our pantry. Serve and enjoy.

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Tell me, wouldn’t this be the perfect recipe your kids, or friends and family?

What other vegetable ingredients would you rather have used in place of my version? Leave a comment, I’d love to hear from you.

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That crunch texture is just so satisfying and so much yummy-ness on the inside is all you need. Try it and tag me with the #TastieDineRecipes

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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