Vegetable Spring Rolls – by, Nimmy Raghu

I always tried corn tomato bharta only… Would love to make this one too! Having boiled corn in stock right now :)” That was the comment to start my interaction with my today’s guest – Nimmy of “Nimmy’s Kitchen“!!!

I mostly don’t leave any page without dropping a comment if I love the recipe n clicks… Comments mostly stay specific to the dish itself, but sometimes I get strong nostalgic vibes n that comes to be a part of my comment too :P In 3rd week of August, I came across a recipe of ‘Corn-Capsicum Subzi’ and I couldn’t stop myself commenting there!

A day after that, I received an email from Nimmy! When I saw an email notification in my phone, I thought it must be a reply to my comment of that post only. Never knew that was a start of a personalized email chain :) We got in touch via blogger, exchanged few conversation via emails n talked much more on social media profiles! I’m not sure when I’ll get to have a cuppa coffee with her, I certainly will telecommunicate soon :) And yes, first time I felt myself being on cloud 9 when her cute li’l daughter loved my pic here :P

What all I love about her recipes??!!! I simply adore her clicks, all vegetarian dishes, magical elements n pretty much everything, but simplicity is on top of all :) I’m so much happy to get in touch with this “Elegant Epicure”!!!

Over to Nimmy…

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I am Nimmy Raghu. A home maker and a mother of two sweet daughters. I loved cooking from my childhood, but had never tried any recipes. Once I quit my job, I started trying out new and variety dishes and didn’t know when cooking changed to be my passion. With my husband’s encouragement, I started writing a blog and that’s how “Nimmy’s Kitchen” started. You can find more than 360 tried and tested recipes in my blog. All of them are prepared with easily available ingredients in your kitchen pantry and is ofcourse simple and easy.

As a food blogger, I used to follow many other bloggers and one such blog is ‘Cooking with SJ’. Whenever I post a recipe in my blog, I always got a comment from a person named Shruti. Comments were sometimes informative, nostalgic and sometimes made me smile. I used to wait for her comments. Later on, I came to know that Shruti is the author of one of my adored blog – Cooking with SJ. We became friends within no time. She is a very humble and down to earth person. Moreover, charming and good looking too. I felt very comfortable chatting with her. Though we have not met, it feels like we are good old friends sharing our thoughts. Thanks Shruti for being a wonderful person in my life.

Vegetable Spring Roll is a crunchy and tasty Chinese snack. You can enjoy them just like that or with any sauce of your choice.

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INGREDIENTS:

8 – 10 Spring Roll Sheets
1 cup Cabbage (shredded)
2 – 3 Carrot (medium, thinly sliced)
1 Capsicum (large, thinly sliced)
½ cup Bean sprouts (optional)
2 tbsp Maida/All purpose flour
1 tsp Soy sauce
2 Stalk Spring onion Greens (finely sliced)
2 bulbs Spring Onion or 1 medium Onion (finely sliced)
1 tsp Black pepper powder
Salt to taste
Oil for deep frying

STEPS TO FOLLOW:

  1. Heat oil in a big non stick pan.
  2. Add spring onion, cabbage, carrot, capsicum, bean sprouts, salt, pepper powder and soy sauce.
  3. Mix well and let it cook in high flame for a minute. Sprinkle the spring onion greens to it, give a quick mix and take off from heat.
  4. Transfer the mixture into a bowl and keep aside to cool completely.
  5. In the mean time, take maida in a small bowl and add little water to make a thick paste without any lumps. Keep this aside.
  6. Heat oil in a kadai.
  7. Take a spring roll sheet and place a big spoon full of the vegetable mixture in the center. Wrap the spring roll tightly into a roll and seal all the edges with the maida paste. Do the same procedure with the rest of the spring roll sheets.
  8. All the sides should be sealed nicely or else the vegetable mixture will come out once we put the spring roll in the hot oil.
  9. When the oil is hot, slide each spring rolls into it and fry till it become golden colour.
  10. Once done, transfer them onto a tissue paper or kitchen towel.
  11. Serve it hot with any sauce of your choice.

Special Note:

This is my first guest post I am writing and I am happy that it is for my dear friend, Shruti. I was not sure, which dish I will choose for her. Initially, thought about a sweet dish but then gave the choice to her. She told, she liked my snacks a lot. As I like Chinese cuisine, I felt some crunchy Vegetable spring roll would be the right choice. So this is for you my dear friend. Hope you will enjoy them!

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