Chinese Spring Rolls- with Thai Peanut Sauce

So last weekend, all 4 of us got together to attend this Food media event where different Brands from food industry had got together to showcase their new  products. Amidst looking at different brands, we chatted and patted each other for doing good job at BB 2013.  So yeah, apart from being fun, it was very heavy too since we carried home a load of Samples from the event, some to review and some to enjoy. One such Sample we recieved was from Farrington Oil company, a bottle of Mellow Yellow Rapeseed oil. 

I have this insane hobby of trying different brand in oil and mixing and matching it with various cuisines. And then deriving my own conclusions about which oil suits which cuisine/food the best.

I had tried rapeseed oil before, and I quite liked it. It has a neutral sort of taste, which blends easily with the food. I have tried it with Curries and there it replaces the usual Olive oil in a good way. Plus some stir fries as well, since it has that nutty taste  as sesame oil, very subtle but still there. Must be the effect of the cold-pressing method they use to extract oil which preserves the natural flavours and the mellow taste. The name seems all apt for the smooth texture and neutral taste 🙂

Although I never tried this oil for deep frying, I knew that it can be used for the purpose due to its high smoke-point. So when I got this bottle to use, the first thing I did was to deep fry some Spring Rolls.

The taste was pretty much neutral, although you can taste that distinct fragrance of rapeseed, which in my case was a good thing. The rolls didn’t absorb too much of oil, and hence were light and crispy. All in all, I found it a good oil for deep frying because of its neutral taste and high smoking point. 

What you need?
8-10 Spring roll wrappers 
Oil to deep fry

For stuffing: 
1 cup Mix vegetables chopped very fine – Carrot, Cabbage,  Beans, Corns, Bell Peppers etc. 
1/2 cup bean sprouts 
1 cup fresh egg noodles 
1 tbsp Soy sauce 
1 tbsp Vinegar
2 tbsp ginger garlic paste
2 tbsp spring onion, chopped small
3-4 green chilies, chopped very small – optional 
1 tsp black pepper 
Salt to taste 
1 tsp Oil

How to Make?
Heat oil in a pan, fry ginger garlic paste, green chillies and spring onion for a minute.
Add all the vegetables and cook uncovered for 3-4 minutes, stirring them frequently. The texture should be crunchy and not soft hence dont cover the pan while cooking. 
When its all done, add soy sauce and vinegar and seasoning. Mix well and now add Egg Noodles, give a gentle stir and turn off the flame. 
Keep aside this stuffing till gets at room temperature, cold enough to be handled by bare hands. 

Once its OK to touch, heat the oil in a wok and keep it ready for frying
While the oil is getting hot, fill in the spring roll sheets with the stuffing, fold it well and keep in a plate
Deep fry each roll on a medium flame, careful not to burn them, serve immediately

I served these Spring rolls with Thai Peanut Sauce, sweet chili sauce and Mint sauce will also go well with this Chinese snack.

My Notes:
When chopping the vegetables, keep the size even and lengthwise. This will help in keeping the right texture and even cooking
If folding the wrappers seems too difficult a task, simply fold the sheets in a Samosa shape for Chinese Samosas 
Selection of vegetables totally depends on your choice, like I havent stuffed in the sweet corn here which is quite common in Spring rolls.You might want to omit Egg noodles as well if you want, but I like their smooth presence which goes well with the crunch of the outer shell. 

Look what I have brought to this Potluck Party so far, linking to the Jag’s Pot luck party

Raj Kachori 
bottle Guard with Soya Nuggets
Thai Mushroom Soup 
Watermelon Carrot Juice 
Moong Dal Khasta Kachori
Summer Cous Cous Salad

I served these Spring rolls with this special Thai Peanut sauce, which complimented the snack very well. 

 

** With a special thanks to Farrington Oil Co. for the bottle of Mellow yellow Rapeseed oil.