Football “Super Sunday” should probably be declared a holiday, wait it’s a Sunday – well then Monday should be declared a holiday to recover from the party. Kick off your shoes, relax on the sofa in the comfort of your home, use your vocal cords to cheer up your team. Good friends, great food, and if your favorite team is playing…it’s the best thing one can ask for. Well talking about food, it’s said Super Sunday is the second largest day of food consumption after Thanksgiving in the United States. That’s a lot of food…unlike Thanksgiving that is all about traditional sit down family meals, this is more about fun food, buffet style. Variety is the key, have to serve something with your Buffalo wings and pizza – the more variety the better the party. Finger foods should be in plenty…that’s one day not to measure your calories and to enjoy game, family, friends and food. These spring rolls can be made ahead of time and fried just before the game, they do stay crisp for a long time – you can heat them in the oven before serving. Make the sauce ahead of time and serve with the spring rolls. Whatever you plan to serve for the game, enjoy the time with family and friends and hope the best team wins. Hope you try out these spring rolls. Bombay Spring Rolls Ingredients:
- 1/2 packet Tasty Bite Bombay Lentils
- 1/4 cup shredded carrots
- 1/4 to 1/2 cup green beans finely chopped (lengthwise)
- 1/4 to 1/2 cup brussels sprouts or cabbage finely chopped (lengthwise)
- 1/4 cup peas (optional) OR any other veggies of your choice
- 1 inch ginger (finely chopped)
- 2 tbsp oil
- ½ tbsp honey
- ½ tsp white pepper
- 20 spring roll sheets
- salt to taste
- Oil to deep fry
- Take 1 tbsp oil and sauté the Tasty Bite Bombay Lentils until it is reduced and has a solid consistency
- In another pan, heat 1 tbsp oil, sauté the ginger, add the chopped veggies and roast, add salt and honey and stir. Keep aside to cool, add pepper. If the veggies leave water, drain excess water – this should not happen if you roast the veggies well. Pat dry. Do not use soggy veggies.
- Arrange the veggies and lentils on the spring roll sheet, add some red pepper flakes if you want. Fold the spring roll sheet per the image instructions (see below). Seal it with water and keep aside. Fry them when you have it all done.
- When you are making spring rolls make sure you cover the unused spring roll sheet in a wet napkin, when they are dry, they tend to become brittle and break. After making the rolls, cover the rolls in moist napkin. Put them on a tray and freeze them, then vacuum seal them for future use OR you can refrigerate them and use it the next day. Remove from refrigerator and deep fry it OR deep fry right away. Serve hot with cranberry and sweet n sour soy sauce.
- Make sure you test the oil is hot before you deep fry, you don’t want soggy spring rolls. Check if all the spring rolls are sealed before you fry them, reseal if needed.
- Note : If you really do not want to spend time doing all the folding, just take spring roll sheet cut it into 4in X 4in square. Keep the veggies in middle and tie it with a baker’s twine, to form a cute bag (see image below). Deep fry – these are super cute cocktail snack bags.
- ¼ cup cranberries
- 5-6 dates
- ½ tbsp red chili paste
- ½ tbsp juice of ginger
- salt to taste
- Take the above ingredients and blend them into coarse consistency. In a saucepan, bring the cranberry mix to a boil, add a bit salt and serve as a chutney for the spring rolls.
Sweet & Sour Soy Sauce Ingredients:
- 4 tbsp soy sauce
- 1 tsp honey
- ½ tsp grated ginger
- red pepper flakes
- Mix all of the above.