Easy Spring Roll Recipe
It's Australian for Yummy!
Australian Spring Rolls
Growing up as a boy in Australia I was addicted to Chiko Rolls, our own version of spring rolls. These things must have methamphetamines stuffed into them because I couldn't stop eating them. When I moved away I eventually, after much crying, learned to live without these tasty delights. But, one fateful day, my taste buds were re-awakened to the magnificence of these tubes of flavor when I had the southwestern egg rolls at the local Chilis restaurant.
Now, while there are significant differences between my beloved Chiko Rolls and Chilis southwestern egg rolls, their thick, hearty texture took me back to my childhood and the carefree days of eating deep fried foods. Ah, the good old days. The recipe that I'm about to share with you can be either deep fried or not, depending upon your personal choice. Here's what you're going to need:
How to Dice an Onion
- Cabbage, Shredded
- Black Beans
- Mushrooms, Diced (See video.)
- Carrots, Julienned. (See video.)
- Onion, Diced (See video.)
Truth be told that, just like calzones, you can pretty much put anything into these and they are going to taste really good.
Vegetarian Spring Roll Recipe
Here's a funny story from my childhood. As a kid I hated cabbage and thought it was a practical joke that everyone was playing on me. Who would eat this? I used to think to myself. And then, one day, as I looked lovingly at the contents of my Chiko Roll, I realized, to my horror, that it was filled with the dreaded cabbage! And I was loving it!
How to julienne a Carrot
How to dice Mushrooms like a Chef
In addition to pepper, paprika, etc. I like to add a little Sriracha sauce to the mix.
- Blanch the cabbage and the carrots in hot water until soft but not mushy! Remember to add a little salt to the water to bring out the flavors. You can also dice and add some brussels sprouts if you like.
- Salt and pepper and then cook your mushrooms. This is where you get to make some tasty choices. You can either sautee the diced mushrooms in a little butter, oil or stock in a frying pan until they give off a little water or you can boil them. If you choose to boil them, use that same water to blanch the cabbage and carrots (above). This helps unify the flavors of the mix.
- Drain the cabbage and carrots.
- In a glass or plastic mixing bowl, combine all of the ingredients together in whatever ratios make your taste buds happy e.g. if you want a sweeter roll, add more corn (and carrots). Note: Note: metal mixing bowls are frowned upon because the metal reacts with acidic ingredients so, as a practice, I avoid them.
- Now for the flavor, let's spice this dish up. Personally I like to add paprika, black pepper, turmeric and sometimes a little chili powder or even curry powder to this mix to give it some vavoom. Just add the spices you want to the bowl of ingredients and thoroughly mix it all together.
If you're Pan Frying the rolls
Cook one side of your tortillas and then lay them out flat. Spoon the mixture of ingredients onto the cooked side of the tortilla, wrap it up like a burrito and then return it to the fry pan for cooking. You might need to use a little oil or egg wash to keep the roll closed and to keep it stuck together and not flapping open. Cook until golden brown and then serve with your favorite dipping sauce.
If you're Deep Frying the rolls
You won't need to cook one side of the tortilla first, just spoon in the mixture, wrap them up in the tortilla and then drop them in oil until they are golden brown. Cooking time will vary depending upon the thickness of the tortillas you are using. Personally I prefer the thick tortillas for this recipe.
Every time you enjoy these rolls, and it will be often, just thank me silently, that will be reward enough for me.