Stirfry Spring Rolls

Fresh Vegetable Stir Fry Spring Rolls

**Most of the time, I like to cook quick meals that I know are healthy and require little preparation. One staple go-to meal for me when I’m feeling peckish but not famished is a simple fresh spring roll with stir-fried vegetables. By fresh, I mean not deep-fried. Since I bought my first packet of rice paper in Chicago, I’ve never looked back. It is now one of the main ingredients I will buy in bulk to bring back to India whenever I’m travelling.**

Stirfry Spring RollIngredients:

1 tsp Oil
1 Onion
1 Carrot
1/2 Bell Pepper
1/4 Cabbage
1-2 Tbsp your choice of Sauce
[Option: tasty with a handful of bean sprouts and/or rice noodles]

Recommended Sauces:
Soy Sauce
Barbecue Sauce
Peri Peri Sauce


  1. Heat oil in a frying pan and add onions. After 2 minutes, add carrots and green peppers. In the end, mix in cabbage and noodles/sprouts (optional) then put in a few drops of your favorite sauce to the mixture. Make sure it tastes a tiny bit stronger than you’d like, because it will get wrapped in rice paper.
  2. Take a rice paper round and dip in water for 10-20 seconds. place wet rice paper sheet on a mat or cutting board, load stir-fried mixture, and wrap into a parcel to make spring roll. Repeat until your rice sheets and stir-fried vegetables are over.

Note: Through trial and error, I’ve learnt that this form of spring roll tastes better when the sauce flavoring is put inside the roll, as opposed to a dipping sauce accompaniment. Also, even if the filling for the spring roll is runny, the rice paper tends to hold liquid well. Alternatively, adding just a few strands of rice noodles will have the effect of soaking up any extra liquid. Just have fun and experiment!

Cooking Time: 15 mins
Yields: 4-6 rolls 


Recipe: Hearty Cabbage Soup

January 28, 2012

Hearty Cabbage Soup

** I originally found this recipe on but made some changes**


2 tsp oil
2 small apples (peeled and cubed)
3 small onions (sliced)
3 cloves garlic (minced)
2 potatoes (shredded)
1/4 cabbage (shredded)
2 tsp Italian herbs
2 cups vegetable broth
Black pepper powder to taste
Salt to taste


  1. In a large pot, sauté onions and apple in oil until translucent. Add cabbage and garlic, cover, and cook for 3mins, stirring occasionally. Now add broth, herbs and potatoes; cover with lid and simmer for 10mins.
  2. Take the pot off the heat and purée the mixture. Finally, add salt and black pepper to taste; heat through and serve.

Serving Size: 4 people
Cooking Time: 35 minutes