Every culture has some sort of food where some tasty fillings are wrapped in some kind of dough, grain, or similar wrapper. The reason is simple: It is a convenient food for farmers to carry into the field, hunters to take on a hunting trip, and fishermen to take out to sea. In China, spring rolls are one such convenient food but with a different backstory to its origin.
Spring rolls are believed to have originated in northern and eastern China, these rolls had a wheat wrapper, initially similar to a pancake. It was filled with fresh vegetables from the first Spring crop to mark the beginning of spring and eventually started being called “spring dish”. They later became a major feature in Chinese imperial menu and achieved international recognition.
Chinese vegetable spring rolls are a popular starter or snack which comprises thin pastry wrap stuffed with vegetables, noodles and other fillings and is served in INDO-CHINESE restaurants. Vegetarians can enjoy all sorts of veggie spring rolls, packed with veggies such as cabbage, carrots, lettuce, cucumbers, and bean sprouts. The possible filling combinations are endless and when you add a nice dipping sauce, this Chinese dish packs even more flavor!
But in India most commonly one would find people enjoying these with MASALA TEA in most tea shops too. These flaky spring rolls also go perfectly well with a hot cup of black tea or coffee.
PREP TIME: 10 mins
COOK TIME: 20 mins
Finally ,serve crispy veg spring rolls hot with sweet chilli sauce or tomato sauce.