Vegan IndoAsian springrolls

So, I often go to the Asian supermarket. It’s something of a love of mine. They have so much stuff you’ve never seen before. For a mushroom lover such as myself, I can’t quite explain the feeling when you see five different kinds of mushrooms that you recognize, and another five that you don’t. Maybe I’ll leave a whole post to talking about mushrooms.

I also often see things I don’t recognize elsewhere. Nowhere else will you find that many varieties of tofu. One of the things I love are the extra crispy springrolls in downtown Chinatown dim sum restaurants. These aren’t made with springroll wrappers, but with tofu sheets. So, without knowing exactly how to make it, I bought a pack last time. I love the internet. They had many filling ideas, but most that took a whole lot of time. Here’s the Indian twist to this. There’s this snack called vada. It’s basically a spicy potato ball, dredged in chickpea flour and deep fried. I enjoy the potato (totally doing a post on my love for potatoes too), but not so much the covering. Anyway, that’s what I used for the filling.

First, I boiled two potatoes, skin and all. I had red potatoes, so they have a more delicate skin. With most others, peel them. A trick when making mashed potatoes is to never boil the potatoes whole and then anguish over peeling them while hot. Chop them into chunks before boiling them. This makes easier mashing too.

Once the potatoes are cooked and tender, drain and mash them. Add salt.to taste, a teaspoon of turmeric powder, and a teaspoon of green chili paste. Even though I love Indian food, it being in my blood and all, I’m a wimp when it comes to things being too spicy. Add more spice if you like, but be careful.

Open up your sheet. My sheet was one big square. If you wanted, I’m sure you could use it to make one big Wellington or pastry. For the purposes of this recipe, use a sharp, clean scissors, and cut it into four equal pieces. Add a quarter of the potato mix to each sheet. Wrap snugly.

Heat a wok with about half an inch of oil. Fry two at a time, and brown on both sides. Serve it hot after draining on paper towels. I ate mine with ketchup… The sweetness cuts down the spice a bit. Enjoy!

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