Growing up in Mumbai we ate spring rolls quite often and mostly at ‘Indochinese joints’ spread across the city suburbs. These were mostly vegetable spring rolls which had a tasty filling of shredded veggies like cabbage,spring onions etc mixed with noodles and had a liberal seasoning of pepper and soy sauce. In the US the Chinese spring rolls we get (especially from takeout joints)happen to be quite bland and except for the crusty coating, the spring rolls don’t really deliver it for me.
So you can imagine my excitement when I came across this recipe of Spicy Spring rolls in the SriLankan Recipes cookbook of Rice and Curry. The Sri Lankans seem to take the spring rolls a step further in that they are further dipped in flour batter and coated with bread crumbs before frying (like you would make cutlets or patties). Plus the filling options were all equally mouth watering – spicy shrimp, fish or beef.! Move aside, ordinary spring rolls. It’s time for a make-over – and here’s the recipe to turn ordinary spring rolls into spring rolls extraordinaire 🙂
I decided to go with a chicken filling since I had some leftover cooked chicken pieces from the previous night when I had made chicken soup. But you can easily substitute this recipe with some veggies – potatoes are already in the chicken filling. I am bringing these fancy, ‘all dressed up’ spring rolls to the weekly Fiesta Friday party at Angie’s where Elaine from Foodbod and Julie from HostessatHeart are co-hosts this week 🙂