Featuring:
Fumami Chingaari Chachi (mild fermented hot sauce)
(Fermented red chili + garlic sauce with serious heat and deep umami)
Ingredients (Makes 8–10 rolls):
For the filling:
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1 cup cabbage, shredded (or you can use sauerkraut for better health benefits, join Fumami's Getting Started with Lacto-Fermentation course today and learn how to make a perfect sauerkraut - https://7zxdgx5ydmuid1f8-87122215198.shopifypreview.com/products/getting-started-with-lacto-fermentation)
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1 cup carrots, julienned
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½ cup capsicum, thinly sliced
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1 spring onion, chopped
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1–2 tsp soy sauce
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1 tsp vinegar
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Salt & pepper to taste
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1 tsp oil
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1 tbsp Fumami Chingaari Chachi fermented hot sauce (to toss with the filling)
For assembly:
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Spring roll wrappers (readymade or homemade)
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A slurry of flour + water to seal
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Oil for frying
Instructions:
1. Make the filling:
In a hot pan, sauté all veggies on high heat for 2–3 mins. Add soy sauce, vinegar, salt, pepper, and 1 tbsp Chingaari Chachi. Toss well and let cool.
2. Assemble the rolls:
Place 1–2 tbsp filling on a wrapper, fold, and roll tightly. Seal edges with the flour-water slurry.
3. Fry until golden:
Deep-fry the rolls in hot oil until golden and crisp. Drain on paper towels.
4. Serve with more Chingaari Chachi:
Serve hot with a side of Chingaari Chachi for dipping. The fiery garlic kick complements the crispy rolls perfectly.
Optional Add-ons:
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Add tofu or paneer to the filling for protein
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Toss some noodles into the filling for a crunchier bite