Stuffed chilli spring rolls … because a little spiciness brings a lot of happiness in my own sweet little world!
Chillies plays such a huge role in our lives. There are chilli plants in our gardens, each plant showing off a different variety of chilli. Friends gift us chilli pickles. Some also bring back chillies from their travels. Mom-in-law once brought chillies from Kolkata packed in her suitcase. Then she lovingly dried a few of them and planted them in small pots all over the garden. A few strong ones survived, some didn’t. The ones that don’t survive are regularly replaced by newly dried seeds of chillies brought from local supermarkets. Once, the bearded biker got bhut jhalokias from one of his travels across North-East India and planted them in our garden. Also known as ghost pepper, these chillies have been certified by Guinness World Records as the world’s hottest chilli pepper, 400 times hotter than Tabasco sauce! While they didn’t survive in our Dubai garden, our love story with chillies continue in our lives – in our dinner table conversations and in our gardens. These crispy stuffed chilli spring rolls (above) were part of my special birthday menu recently, an extended version of Lady M’s regular spring rolls (below).
Speaking about our garden, we grow fresh basils, mint, coriander and chillies (obviously). We’ve grown watermelon successfully and attempted an ash gourd plant which delighted us only with its gorgeous flowers. We also tried our hands at growing strawberries which were mostly ransacked by birds. There’s an avocado tree planted from a seed of an avocado brought from Philippines that promises fruits this year. Or may be next year.
Expecting good things to bloom, ripen and taking us by surprise, is what keeps us ticking for the future. Specially love, isn’t it?
Unblogging it all… Ishita
15 long green chillies (you may use jalapeños), min 5″ long For the filling For deep frying
Stuffed Chilli Spring Rolls
1 tbsp all purpose flour
15 spring roll pastry sheets, 5”x5”
1 cup mozzarella cheese, shredded
100 gms minced meat (we used lamb mince)
4 pods garlic, chopped
1 onion, chopped
1 tomato, chopped
1 tsp garam masala
1 tsp coriander power
1 tsp cumin powder
1 tsp chilli powder
fresh coriander leaves, chopped
1 cup white oil
15 long green chillies (you may use jalapeños), min 5″ long
For the filling
For deep frying
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