Recipes

Sesame Mushroom Spring Rolls with Chilli Dipping Sauce

This is one of my most favourite deep fried snack. Its one of those dishes you can eat even when you’re not hungry.  The best part about this spring roll is the spring roll sheet. Its made from scratch and the recipe could not get any easier. Its really crispy, but It does not absorb much oil at all so you can have any number of rolls without feeling sick in the stomach after an hour.

The filling is a sweet, spicy, nutty and sticky sesame mushroom which is also very simple to make. I have also made a dip to go with it, with all of the leftover sauces I had from the sesame mushrooms.

To start off, Make the batter for the spring roll sheet. Mix together flour, cornflour, salt and water. Mix it to a consistency thinner than a dosa batter, as runny as a neer dosa batter. For those of who don’t relate to dosa consistencies, it should be similar to a crepe batter, runnier than a pancake batter. Set aside till you make the filling.

For the filling, saute garlic and sesame seeds in some olive oil. Add in the mushrooms and let it cook, evaporating most of the water. When 90% of the water has evaporated, add the salt, pepper, honey and soy. Stir till all of the water has evaporated, set it aside to cool. Make the spring roll sheets while it cools.

For the spring roll sheets, you’ll need a non-stick pan, a pastry brush and a spatula. Pastry brushes are very cheap and are available in supermarkets. They’re extremely useful for cooking with very less oil.

Apply a little oil and brush it off from the pan. Dip the pastry brush into the batter and quickly paint the surface of the non-stick pan. You can fill holes and other imperfections with a drop of batter, but first, make sure to get a thin coating of the batter on the pan.  Its an extremely easy process but you might have to throw away the first 2-3 sheets as it does take some practice. Once you get the hang of it, you’ll never buy spring roll sheets again. Once that’s done, just wait for it to cook, and it’ll automatically come off the pan. You’re not looking for it to brown or crisp up or anything. Just to cook off the raw batter.

Place one sheet on a flat surface, put the filling in a single line, like you would do for any roll. First, roll it once, fold the sides, and then roll the sheet. You can use some water mixed with flour to stick the edges.

Once they’re all done, deep fry them till they’re golden brown.

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The dip is soy sauce, honey, chilli flakes, garlic paste, salt, chilli sauce, toasted sesame and some water. Just add everything in a shallow saucepan, and heat it on high for 4 minutes or until 1/4th of the liquid evaporates.

P.S The spring rolls are not going to be symmetric. They’re very rustic and the sizes will differ.

Recipe

For the spring roll batter-
Flour- 1 Cup
Corn flour- 2 Tablespoons
Salt- 1 Teaspoon
Water- 1.5 Cups

Sesame mushrooms- Ginger garlic paste- 2 Tablespoons
Toasted sesame- 2 Tablespoons
Mushrooms- 400 Grams
Honey- 3 Tablespoons
Pepper- 2 Teaspoons
Soy sauce- 2 Tablespoons
salt- To taste

For the chilli dip-
Soy sauce- 2 Teaspoons
Honey- 1 Tablespoon
Chilli flakes- 1 Tablespoon
Garlic paste- 1 Teaspoon
Chilli sauce- 2 Tablespoons
Toasted sesame, coarsely crushed- 3 Tablespoons
Water- 1/2 cup

For the spring roll sheets, mix together flour, cornflour, salt and water. Mix it to a thin crepe-like consistency. Apply a little oil and brush it off from the pan. Dip the pastry brush into the batter and quickly paint the surface of the non-stick pan. Wait for it to cook, and it’ll automatically come off the pan. (See illustration above for more details).

For the filling, saute garlic and sesame seeds in some olive oil. Add in the mushrooms and let it cook, evaporating most of the water. When 90% of the water has evaporated, add the salt, pepper, honey and soy. Stir till all of the water has evaporated, set it aside to cool.

Place one sheet on a flat surface, put the filling in a single line, like you would do for any roll. First, roll it once, fold the sides, and then roll the sheet. You can use some water mixed with flour to stick the edges. Deep fry them till they’re golden brown.

For the dip, Just add everything in a shallow saucepan, and heat it on high for 4 minutes or until 1/4th of the liquid evaporates.

 

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