Hello there people!!!
I CANNOT believe it’s been over a
week 2 weeks since I last posted!
Well, I’m soooo glad that you guys liked my Pink Lemonade macarons!!!
My college schedule is ridiculously hectic and to top it off, I’ve been included in the defaulters’ list!
Umm… I was really under the impression that we can skip 2-3 lectures in a week!!
At least, that’s what I’ve been doing for the past two years!
Huh? Well, can you blame me? I’m a 19 year old!
19 year olds are supposed to have fun! -_-
Lectures ARE NOT fun!
I miss my creative writing professor! That was the one lecture I would thoroughly enjoy!
Sadly, she is teaching the folks studying Journalism and not us Advertising students.
Anyways, moving on, this time I decided to make something savoury, just for a li’l change!
These are soooooooooooooo damn good!
I actually ate 5 of these humongous rolls back-to-back!!!!
No regrets! I know my thighs are probably gonna suffer but I guess they’ll manage!
These spring rolls are ridiculously easy to make and if you are a pure vegetarian, well, you can skip the chicken and add tofu or cottage cheese pieces. They will manage to steal your heart EVERY SINGLE TIME!
So since I have one of the many assignments to complete and submit tomorrow, I’m gonna keep this post short! Oh btw! Since it just struck me! It’s my birthday next Sunday! Yay!!!! I’m gonna be 20!!!!!
Damn I’m not gonna be a teenager anymore!!!
Going back to the spring rolls, the best part about this is that you don’t really need precise measurements like that in baking. Just throw in some veggies and sauces as per your taste and the filling is ready!
All you need to do is throw in some ginger garlic in a wok having hot oil. Throw in some chillies for some heat. I LOVEEEEEEE spicy stuff and so I threw in a bit more.
Once the flavours are infused (about 2-3 minutes), add the sauces.
I used soy sauce, chilli sauce (Yup, I like it hot), Sichuan sauce. (Use all these sauces based on your liking! No definite measurement as such!)
There was this pack of Maggi noodles (Instant noodles) just sitting in one of my shelves. So I decided to add that in too along with the ready mix spice powder that comes along with it. You can totally skip this step but I like that extra touch!
Add in the chicken (that has been marinating in oil and lemon juice for a minimum of 6 hours) into the mix and let it cook for about 7-10 minutes.
Voila! Your filling’s readaaaaaay!
Let it cool down to room temperature. (must take no more than 2 hours)
Roll it into spring roll sheets.
And then you deep fry it in hot oil over high flame till it turns brown and crisp.
You can even bake them in the oven if you’d like. I have never tried baking it though! I mean, I like the real deal:
I mean come one! You’re allowed to over indulge every once a while right>?
Now that I was absent from the blogging circuit for almost 15 days at a stretch, I’m gonna be posting some recipes back – to – back!
Well, if my internet agrees with me that is!
Hope you enjoyed the post! PS: It wasn’t short like I’d said but what the hell!