Rice paper rolls(Cabbage spring rolls and mixed vegetables)

Vietnamese cuisine is so versatile and there is so much to learn and explore. I have tried to make Vietnamese spring rolls for Aru with a few exotic vegetables, home grown basil and spring onion. 

Ingredients 

10 Rice paper 

A few florets cauliflower and broccoli 

1 capsicum/ bell pepper thinly sliced 

1 carrot, peel and sliced

5 button mushrooms,  thinly sliced

A few cabbage leaves sliced

4 baby corns thinly sliced

A small bunch spring onion

A few basil leaves 

3 garlic pods, peeled and chopped 

1 medium sized onion, thinly sliced 

1 green chilli (optional) 

1/2 tsp crushed pepper 

A pinch of mushrooms seasoning 

Salt as required 

Method 

*Pour a tablespoon of gingly oil and add garlic and chopped onion, followed by all vegetables. 

* wash and trim spring onion and basil leaves. Keep aside. 

* wet the rice paper and spread it on a wooden chopping board. 

* Add pepper, salt and seasoning to the vegetables. Cook in high flame for about 5 minutes. Off stove. 

* Take two tablespoon full of cooked vegetables, a few spring onion and bastol leaves on top of the vegetables, fill it in the rice paper and roll the sides. 

* Repeat the process with all the rice papers and till the filling gets over. Iade about 5 spring rolls, infact used two sheets for one spring roll. 

* serve with corn soup and a few basil leaves and spring onions as sides. The dish is usually served with a spicy tangy sauce. 

It's delicious and filling. Aru loved it. 



Recipe 2 

There are many innovative ways to feed children the same subzi we make at home.  Cabbage is a vegetable which can be played around with many variations. I have filled rice paper rolls with freshly made cabbage filling. It's worth trying.

Cabbage spring roll

Ingredients

100 grams cabbage chopped into small pieces

1 tsp coconut oil

1/4 tsp Mustard seeds

1/4 tsp Urad Dal

1 broken red chili

1 tbsp chopped coriander leaves

1/2 green chili sliced

Salt as required

1/4 tsp turmeric powder

For the spring roll

5 to 6 rice paper

Method

*Wash, chop cabbage into very small pieces

*In a kadai pour oil add mustard seeds,let it splutter, add urad dal and red chili and add chopped cabbage,

*Cook it in medium flame, add salt and turmeric powder. Mix well.

*It appropriately takes 6 to 7 minutes for cabbage filling to cook. Once it's tender,off stove

*Wet spring roll rice paper,, speed it on a flat wooden chopping board, add a tablespoon of cabbage filling and fold the sides and edges of the rice paper.

* Continue the process till cabbage filling is over. Makes about 5 to 6 spring rolls.

* Serve with sauce of your choice, children would love it.

Variation

Mixed vegetables rice paper rolls 

Ingredients 

1 cup corn kernels

1 carrot

1 cup chopped cabbage 

1 small bunch Blanched fennel leaves 

1/2 tso crushed pepper 

Salt as required 

Olive oil 1 tbsp

Method 

In a heated pan pour oil add corn, carrots and cabbage, cook in medium flame, add salt and pepper. Add fennel stem, blanched. Cook till vegetables are tender. 

Wet rice paper and fill 1 tbsp of stuffing, roll and serve with dark soy sauce. 

It yields about 10 to 12 rice paper rolls. 

Filled the stuffing and rolled into squares. 

Served with soy sauce. 

Vegetables almost done, added a little dilleavesfir fragrance. 

 Vegetables sautéed with salt and crushed pepper. 

Stuffed the filling and rolled into rice paper rolls. 

vegetables chopped into thin slices.

The rice paper I use are from Vietnam. You can buy them from amazon India and in stores were Thai food items are sold. 

Variation

Tawa roasted spring rolls.