Veggie Spring Rolls with Date Sauce Recipe

Simple and refreshing veggie spring rolls served with a flavorful date sauce.

Veggie Spring Roll Recipe on Youtube Channel 😊

Ingredients Veggie Spring Rolls:

6 Pieces Ready to use Spring Roll Sheets

250 Grams Rice Vermicelli

1/2 Cup Each Thinly Sliced into sticks Red, Yellow, Green Capsicum

1/2 Cup Thinly Sliced into Sticks Cucumber

1/2 Cup Thinly Sliced Cabbage

1/2 Cup Thinly Sliced Carrot

1/2 Cup Thinly Sliced Onion

100 Grams Butterhead Lettuce 

Mint and Coriander Leaves

1/2 Inch Grated Ginger

3 Red or Birds Eye Chilies

2 Lime Leaves

6 Tbsp Roasted Peanuts

3 Tbsp Date Syrup

1 Tbsp Vinegar

1 Tbsp Chilly Powder

1 Tsp Thai Curry Paste or Curry Powder

1/4 Tsp Pepper

1 Liter Warm water

1 Tbsp Sugar

Salt as per taste

Lime Juice as required

Prepare the veggies:

Wash and slice the capsicums in half, remove the seeds and thinly slice.

Wash and peel the cucumber. Remove the seeds using a spoon and thinly slice into sticks.

Wash and chop a lime into half. Juice the lime and reserve.

I used precut carrots and cabbage for this recipe. Make sure to use thinly shred carrots and cabbage.

Peel, wash and thinly slice the onion and reserve.

Peel, wash and grate the ginger and reserve.

Wash lime leaves and thinly slice and reserve.

Wash the chilies and finely chop.

Separate the lettuce leaves rinse well and pat dry.

Prepare the vermicelli:

Place a wok on medium flame.

Add the peanuts to the wok stir and dry roast the peanuts until golden on low flame.

Transfer the peanuts to the plate, allow it to reach room temp.

Gently rub the roasted peanuts using a paper napkin to remove the skin and add it to a mixer jar. Pulse twice or thrice and reserve the coarse ground peanuts in a airtight container until use.

In a pot add luke warm water with a tsp salt. Dilute the salt add the rice vermicelli and place a cover allow the vermicelli to soak for 2 minutes.

Drain the excess water and add the rice vermicelli to a wok and cook it for 2 minutes covered on low flame or steam cook until soft and tender.

Add the vermicelli to a mixing bowl. Heat the sesame oil until smoky and add it to the vermicelli along with salt as per taste. coarse ground peanuts, salt and lime juice. Mix until all ingredients are well distributed and reserve the vermicelli.

Prepare Date Sauce:

Using warm water to prepare this sauce. Heat a pot of water for the spring rolls and sauce.

In a mixing bowl add warm water, vinegar, grated ginger, finely chopped chilies, Lime leaves, 2 tsp roasted and coarse ground peanuts, salt, date syrup, salt and sugar. Mix all these ingredients well. We can adjust the date syrup and water as per taste and dilute only with warm water. Cover this dipping sauce and place it in the fridge until use.

Method:

Place the warm water in a wide bowl.

Gently dip the spring roll sheets in warm water and shake of excess water.

Place the sheet flat on a stone surface.

Place lettuce, shredded cabbage, carrots, thinly sliced bell peppers, cucumber , mint and coriander. 

Sprinkle some salt and top the veggies with vermicelli.

Start to gather both ends and fold the spring roll, gently roll to form a roll as shown in the video.

Once the spring roll is formed and ready, serve it with date sauce and enjoy! 

Shrimp Spring Rolls with Date and Peanut Sauce Recipe

These shrimp spring rolls were easy to construct and tasted delicious with date sauce. Few veggies were purchased from Gourmet garden and the other ingredients like spring roll sheets, date syrup and shrimps are all avaiable on Bigbasket and Amazon. If you cannot find date syrup use honey or 8 to 8 sauce.

Recipe video is posted on Youtube Channel 😊

Ingredients Shrimp Spring Rolls:
6 Pieces Ready to use Spring Roll Sheets
350 Grams Medium Shrimps
150 Grams Rice Vermicelli
1/2 Cup Each Thinly Sliced into sticks Red, Yellow, Green Capsicum
1/2 Cup Thinly Sliced into Sticks Cucumber
1/2 Cup Thinly Sliced Cabbage
1/2 Cup Thinly Sliced Carrot
1/2 Cup Thinly Sliced Onion
100 Grams Butterhead Lettuce 
Mint and Coriander Leaves
1/2 Inch Grated Ginger
3 Red or Birds Eye Chilies
2 Lime Leaves
6 Tbsp Roasted Peanuts
3 Tbsp Date Syrup
1 Tbsp Vinegar
1 Tbsp Chilly Powder
1 Tsp Thai Curry Paste or Curry Powder
1/4 Tsp Pepper
1 Liter Warm water
1 Tbsp Sugar
Salt as per taste
Lime Juice as required

Prep:

First Prepare the shrimps:

I used pre cleaned shrimps (shelled and deveined) for this recipe. Wash the shrimps well and drain using a colander.

Heat a medium pot or wok with 1 cup water.

Add the shrimps to the mixing bowl with chilly powder, thai curry paste or curry powder and pepper mix well.

Place the shrimps in a steam basket and place it on the wok. Allow the shrimps to cook for 5 minutes then remove from the steamer and transfer to a plate. Allow the shrimps to reach room temperature. Once the shrimps have reached room temp place it on a chopping board slice the shrimps in half and reserve.

Prepare the veggies:

Wash and slice the capsicums in half, remove the seeds and thinly slice.

Wash and peel the cucumber. Remove the seeds using a spoon and thinly slice into sticks.

Wash and chop a lime into half. Juice the lime and reserve.

I used precut carrots and cabbage for this recipe. Make sure to use thinly shred carrots and cabbage.

Peel, wash and thinly slice the onion and reserve.

Peel, wash and grate the ginger and reserve.

Wash lime leaves and thinly slice and reserve.

Wash the chilies and finely chop.

Separate the lettuce leaves rinse well and pat dry.

Prepare the vermicelli:

Place a wok on medium flame.

Add the peanuts to the wok stir and dry roast the peanuts until golden on low flame.

Transfer the peanuts to the plate, allow it to reach room temp.

Gently rub the roasted peanuts using a paper napkin to remove the skin and add it to a mixer jar. Pulse twice or thrice and reserve the coarse ground peanuts in a airtight container until use.

In a pot add luke warm water with a tsp salt. Dilute the salt add the rice vermicelli and place a cover allow the vermicelli to soak for 2 minutes.

Drain the excess water and add the rice vermicelli to a wok and cook it for 2 minutes covered on low flame or steam cook until soft and tender.

Add the vermicelli to a mixing bowl. Heat the sesame oil until smoky and add it to the vermicelli along with salt as per taste. coarse ground peanuts, salt and lime juice. Mix until all ingredients are well distributed and reserve the vermicelli.

Prepare Date Sauce:

Using warm water to prepare this sauce. Heat a pot of water for the spring rolls and sauce.

In a mixing bowl add warm water, vinegar, grated ginger, finely chopped chilies, Lime leaves, 2 tsp roasted and coarse ground peanuts, salt, date syrup, and sugar. Mix all these ingredients well. We can adjust the date syrup and water as per taste and dilute only with warm water. Cover this dipping sauce and place it in the fridge until use.

Method:

Place the warm water in a wide bowl.

Gently dip the spring roll sheets in warm water and shake of excess water.

Place the sheet flat on a stone surface.

Place lettuce, shredded cabbage, carrots, thinly sliced bell peppers, cucumber , mint and coriander.

Sprinkle some salt and top the veggies with vermicelli.

Layer the cooked shrimps, start to gather both ends and fold the spring roll, gently roll to form a roll as shown in the video.

Once the spring roll is formed and ready, serve it with date sauce and enjoy!

Breakfast Series: Lime Sevai Recipe (Southindian Style Lime Vermicelli)

Lime sevai is a classic southindian breakfast. Normally this dish is prepared with freshly made / home made hoppers. Since we want a quick breakfast, we use the readily available roasted rice vermicelli. 

This dish is vegan and gluten free, very easy to digest. We can serve this warm or cold, excellent to pack for school lunches and picnics. Even leftovers which is stored in the fridge can be resteamed and served, which actually tastes even better the next day. 

Recipe Video on Vidyascooking Channel 😊

Ingredients:
450 Gram Roasted Rice Vermicelli (Anil Semiya)
6 Green Chilies Finely Chopped
5 Sprigs Curry Leaves
2 Tbsp Lime Juice
1/2 Tbsp Turmeric Powder
1/4 Tsp Asafoetida
1 Tsp Mustard Seeds
1/2 Tsp Split Black Gram Dhal
2 Dried Red Chilies
3 Tbsp Peanuts
Salt as per taste...

Method: 
Prep with finely chopping green chilies and reserve. Squeeze limes and extract two tablespoon lime juice. Soak vermicelli in water for 10 to 15 minutes.

Heat a steamer with water. Drain the vermicelli and place in the steamer cover and cook until tender.

Heat 3 tbsp oil in a wok. Once the oil smokes place on medium flame, add mustard seeds, split black gram dhal and peanuts fry until the mustard sputters.

Once the mustard stops sputtering, place on low flame and add dried red chilies and asafoetida fry for few seconds.

Add curry leaves , chilies, lime juice and salt stir and fry for few seconds. Add the steam cook vermicelli and mix well. Check and add salt if needed and serve warm. We can garnish with extra lime juice and Enjoy 😉

Semiya Recipes on Vidyascooking Channel 😉

Mango Semiya Recipe

Keema Semiya Recipe

Chicken Keema Semiya

Vegetable Semiya

Semiya Pongal

Idiyappam / String Hoppers Recipe

Chicken Semiya Recipe (Masala Kozhi Idiyappam)

 A classic Tamilian sunday brunch, we normally prepare these type of dishes when guests visit. Everyone at home men and women will gather and help prepare idiyappam (string hoppers/ rice hoppers) its bit time consuming and huge process if we have to prepare for a large family. 

I have fond memories of childhood days when visiting my granny's house all my uncles and aunts used to prepare a very large batch of idiyappam and for kids they used to serve with grated coconut and sugar. It was such a joy watching them prepare these idiyappams.

I recently found these string hoppers freshly made and sold at a local condiment store in Basavangudi called mane hollige. These string hoppers are prepared by women from cottage industry and sold in the area. If we cannot find these freshly made hoppers please use the dry rice vermicelli for this recipe. We never use whole spices in this recipe.

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Ingredients:
300 Grams Boneless Chicken
300 Grams Rice Hoppers or Vermicille
1 Tbsp Shahi Jeera/ Caraway Seeds
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Kitchen King Masala or Garam Masala
1/2 Tsp Tandoori Chicken Masala or Chicken Masala
1 Large OnionChopped
3 Chillies Choppes
1 Large Tomato Chopped
1 Tbsp Ginger and Garlic Paste
3 Sprigs Curry Leaves
2 Tbsp Ghee
1 Tbsp Oil
Salt as per taste
5 Sprigs Coriander Leaves chopped and Lime Juice for garnish.

Method:
Chop the chicken into tiny pieces. wash thrice and drain excess water using a colander.

Heat a wok with oil and ghee on medium flame.

Add the chopped onion, tomato, chillies, curry leaves, ginger and garlic paste fry all the ingredients till onions soften and tomato has reduced in size.

Add the dried masala powders fry till raw flavors have reduced.

Add chicken and fry in the masala for a minute.

Add 1/4 cup water and salt as per taste stir all ingredients till well combined cover and cook the chicken till well done.

Once the chicken is cooked there will be moisture spread the chicken in one even layer and gently layer the idiyappam cover and cook.

The string hoppers will absorb all the moisture and will steam cook in the juices. After 10 minutes on low flame switch of the heat garnish with chopped coriander and lime juice mix well and serve hot...Enjoy 😉

Mixed Vegetable Rice Sevai (MASALA IDIYAPPAM RECIPE)

Rice hoppers , String hoppers or Idiyappam is such a satisfying meal, its very light and easy to digest. I enjoy these hoppers with coconut and sugar as a dessert. Recently while shooting for a food trail blog series I stumbled upon these fresh hoppers sold in Basavangudi, Bangalore. 

When enquired these hoppers are made by local women and its a cottage industry in the area. Each bag of hoppers are 300 grams pack sold from 15 to 35/- it is ready to serve.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😀

Ingredients:

300 Grams Idiyappam

1 Carrot 

2 Sprigs Curry Leaves

4 to 5 Green Beans

1/2 Capsicum

Frozen Peas Small amount

Sweet Corn Small amount

3 Chillies

2 Tbsp Roasted Peanuts

1/4 Tsp Mustard and Cumin Seeds

2 Dried Red Chillies

1 Medium Onion

Asafoetida

Salt as per taste

1/4 Tsp Sugar

Oil as required

1/2 Lime Juice, Grated Coconut, Chopped Coriander for garnish...

The day I bought these string hoppers I was unable to prepare anything and happen to store it in the fridge for two days. The hoppers tends to get rough I sprinkled water and steam cooked it and the hoppers were fluffy and soft very fresh ready to eat. Quality is superb totally worth, serves 3 adults.

Prep Up:

Wash, Peel and Finely chop the carrots and onion.

Remove hard strings from the green beans, chop into tiny pieces.

Finely chop chillies and capsicum. 

Dry roast peanuts remove the skin slightly crush and reserve.

Method:
Heat a wok with 3 tbsp oil on medium flame.
Temper the oil with mustard seeds, cumin and dried red chillies.

Allow the mustard seeds to splutter once the mustard stops spluttering add onion, curry leaves and beans.

Fry all the ingredients on low flame or until onion turns transparent. 

Once the beans and carrots have soften add the capsicum, chillies, peas and sweet corn stir well. Sprinkle little water and cover and cook the beans, peas and carrots.

Add salt and 1/4 tsp sugar stir well cover and cook the veggies till well done.

Once the veggies have cooked and the masala is ready add the semiya mix well till all ingredients are distributed.

Check for salt add if needed sprinkle water cover and allow the semiya to steam cook for a minute.

Garnish with lime juice, coriander and roasted peanuts before serving...Serve hot..Enjoy 😉

Tricolor Spring Rolls

Happy Republic Day

Video Recipe

My Patriotic spring rolls will most definitely bring a smile...these spring rolls are not only vibrant and healthy they taste yumm...

Ingredients:

1 Bunch Lettuce leaves

2  Carrots

2 Green Chillies or 2 Tbsp Chilly Oil

1 Cup Rice Vermicelli 

100 Grams Chicken Sausage

2 Eggs

Thai Rice Paper

1 Tbsp Lime Juice

1 Tsp Pepper Powder

Salt as per taste

Oil

Prep Up : 

1. Heat water in a large pot with salt add the rice noodles to the boiling water and cook as per package directions drain the water and reserve.
2. Peel and chop the carrots in strips. boil water with salt blanch the carrots for few minutes drain water and reserve.
3. Clean the lettuce leaves remove the hard steam in the middle and reserve.
4. Heat a fry pan with 4 tbsp oil whisk the eggs pour into hot pan spread prepare an omelet sprinkle salt and pepper or chilly powder remove from flame and reserve.
5. In the same  pan add oil fry the chicken sausages till light brown in color drain oil and reserve.
6. Bring 7 cups of water to boil with little salt pour into a large bowl.

Method:

• In a mixing bowl add chilly oil salt and lime juice mix the vermicelli and reserve.
• Cut the egg omelet into equal strips a,d reserve.
• Cut the sausages into half and reserve.

• Dip one rice paper in hot water drain the excess water and place into workable dry surface.

• Place the lettuce leaves to one edge of the rice paper leaving a portion to fold over place vermicelli and carrots fold over the flap and edges tightly snug and roll into sprig rolls sausages and omelet can also be added in the same way to prepare spring rolls serve with hot chilly sauce...Enjoy...:)

Jai Hind...!!!!

Kheema Upma

Ingredients:
1 1/2  Cups Rice Vermicelli
250 Grams Kheema/Lamb mince
1 Large Onion ( Finely Chopped)
2 Green Chillies
2 Sprigs Curry leafs
2 Tsp Ginger Garlic Paste
1 Tsp Red Chilly powder
1 Tsp Coriander/ Dhania Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Lime juice
3 Cups Water

3 Cloves

1 Inch  Stick Cinnamon 

2 Pods Cardamom

1 Bay leaf

2 1/2 Tbsp Oil

1 Tbsp Clarified Butter

Salt to taste

Lets Prepare:

• Heat a pan with 1 1/2 tbsp oil add ginger and garlic paste fry add the mince meat along with the chilly powder, dhania , turmeric and salt fry add very little water and cover allow the meat to cook for 10 to 15 minutes.

• In a wok dry roast the rice vermicelli and reserve.
• Boil 3 cups water.
• In the same wok heat 1 tbsp of oil and clarified butter add all the spices fry a bit add the onions curry leafs and chillies and fry add 1 tsp of ginger garlic paste and fry the onion till transparent add the cooked meat to the onion stir and fry a bit add salt if needed and add the water cover and bring to a boil.
• Add the rice vermicelli to the boiling water and stir cover and place on medium flame. keep stirring occasionally till the water evaporates and the oil starts to separate add lime juice and garnish with mint and coriander...serve hot with raita or any salad...Enjoy...:)

Kheema Upma Recipe Demo In English...:)

Sweet and Spicy Idiyappam

Spicy Lime Idiyappam:

1 1/2 Cup Idiappam

2 1/2 Tbsp Lime Juice

1/4 Tsp Mustard seeds, Split Chick peas, Split Black Gram,Turmeric powder.

2 Green Chillies

2 Sprigs Curry leafs

3 Dry Red Chillies

1 Pinch Asafoetida

2 1/2 Tbsp Oil

Salt to taste.

Sweet Coconut Idiyappam:

1 Cup Cooked Idiyappam

1/4 Cup Fresh Grated Coconut

2 Tbsp Sugar

1/4 Tsp Cardamom powder

2 Tbsp Clarified Butter/Ghee (Optional)

Method For Spicy Idiyappam:

• Separate the Idiappam using hands or fork before preparation.
• Heat oil in a wok add mustard seeds to splutter add split chick peas and black gram fry a bit add dry red chillies and green chillies fry a bit add curry leafs and turmeric powder along with asafoetida and fry add salt and 1 tbsp of lime juice and remove from fire.
• Add the idiappam and mix well check for salt and sour taste if needed add salt and lime juice. Mix well and serve with pickle...Enjoy..:)

Method for Sweet Idiappam:

•  Separate the Idiappam using hands or fork before preparation.
• Add freshly grated coconut sugar and cardamom powder mix well and serve add clarified butter before serving...Enjoy...:)

Video Recipe in English...:)