Food has a way of keeping memories alive. This recipe I’ve dedicated to my dear uncle Rameshwar, who we lost due to covid. Him and a his wife Krishangi aunty, taught me this recipe and so many more.
We would often make this in huge quantities of 200 and possibly even more. That may sound like a lot and time consuming, but we’d all sit around the table talking away, sharing jokes and stories, whilst rolling up spring rolls. We wouldn’t even realise when and how we finished making them. This recipe for me will always hold such a special place in my heart as it keeps me connected to my dearest uncle.
The perfect fakeaway starter!
During lockdown and basically all of 2020, I’ve missed dining out but it’s made me get more creative in the kitchen. So there’s my silver lining.
When I think of having Chinese cuisine, spring rolls are definitely part of my order.
These spring rolls pair beautifully with the red pepper sauce.
Spring rolls are perfect for air frying so you can keep the oil intake to a minimum. You’ll still need a little extra oil to fry the vermicelli noodles however.
1 hr
20 mins
Ingredients
½ Purple Cabbage
½ White Cabbage
3 Medium Carrot
140g Drained Water Chestnuts
100g Vermicelli Noodles
3 Green Chillies
1 Inch Ginger
1 Tbsp Sesame Seed Oil
1 Tsp Himalayan Salt
2 Tsp Soy Sauce
30 Spring Roll Pastry Sheets
