Mini Vegetable Spring Roll's and Mint Chutney

It's such a beautiful world out here in this season. We went on a drive this weekend, and theres bright fall colors everywhere. It was such a beautiful sight. Beautiful is an understatement I suppose. This is my first fall color since I moved to USA and man, I am so excited seeing it all. My husband who has been living here is this city for a while now says that in the next 1-2 weeks, the colors will get more brighter. I am so eagerly looking forward to that.

The tree in my garden is changing its color too. Every morning I wake up to see few more leaves joining the color party. Will share the picture as soon as its all yellow. :)

Now, coming to the recipe. This is one of those recipes I had book marked long long ago and never got a chance to make them. But on one of the days last week, I made this for a evening snack and it turned out great. You know, how every 'firsts' are nice........ this made me feel nice too. :))

Mini Vegetable Spring Roll's and Mint Chutney

Ingredients for Mini Vegetable Spring Rolls

Small Spring Roll wrappers

(I used TYJ Spring Roll Wrapper. These thin delicate wrappers are sold frozen and should be defrosted and separated before use. While working with the wrappers, keep them covered with a damp cloth to prevent them from drying out.)

For the Filling:

1 large carrot, peeled and grated

3 large spring onions/scallions, finely chopped.

Very finely shredded half piece of a small cabbage

Hoisin Sauce : 3 tbsp (I used Soy Sauce)

Garam Masala: 1/4 sp

Oil for deep frying

A little Milk, may be about 1 spoon (you can use one lightly beaten egg)

Make the filling:

In a bowl, add the carrot, spring onions, cabbage, Hoisin Sauce and Garam Masala powder. Mix until it's well combined.

Make the spring rolls:

Take one wrapper and place it diagonally on a board such that the corner faces you. It should look like a diamond.

Place a tablespoon of filling just up from the edge of the corner.

Fold the corner tightly over, fold in the sides.

Brush the wrapper with milk (or beaten egg), then continue rolling to form a tight roll.

Set this to one side (rest it seam side down) while you make the other rolls.

Fry the spring rolls:

Heat oil as you would normally for frying.

Dip in few rolls and deep fry them until golden brown. It takes about 2-3minutes since the contents inside are raw. Ensure you don't over fry them.

Remove them from oil and spread them on a paper towel to remove excess oil.

Serve these Mini Vegetable Spring Roll's while they are hot. Mint chutney goes great with this.

An easy and quick way of making Mint Chutney. This type is best used as dips for samosa's , spring rolls etc.

Ingredients for Mint Chutney:

Fresh Mint leaves (Pudina Leaves): 1 Cup
Fresh Coriander Leaves: 1 Cup
Ginger: a small piece
Green Chillies: 2
Tamarind pulp: 1/2 spoon
Sugar: a pinch
Salt as per taste

Method:

Heat a small pan and slightly dry roast the green chillies and Mint Leaves.
In a blender, add in all the ingredients with a little water and blend them all together.
Mint Chutney is ready to be served.