Beetroot Sping Roll [Y3K Recipes Issue No. 56]

Colourful foods are good sources of antioxidant but I find it hard to include purple/blue/black food in our diet. There are only handful of purple fruits and vegetables we consume on a not-so regular basis, such as purple dragon fruit, grapes and black fungus. Check out my previous post about the benefits of colourful foods, if you are interested.

I have recently started to include beetroot in our diet. I am glad that my boys love beetroot porridge cooked with dried scallop and tofu. I have tried using beetroot as a a substitute for root vegetables such as jicama, radish and carrot. So far, most of the dishes I prepared were well received by my family. I shared some my tested beetroot recipes with Y3K readers, hope they like it.

At last, I have cleared all the outdated posts about my recipes on Y3K Recipes. It is a bi-monthly cookbook, issue no. 56 is the current one for Sep/Oct 2010. Other recipes from My Kitchen can be found in this issue are:

• Beetroot Soup (Tri-Root Soup)
• Beetroot Fried Rice
• Beetroot Muffin
  

Beetroot Spring Roll

Ingredients (makes 12-15 pieces):
15 sheets
Spring roll pastry (small)
100g Beetroot, shredded
100g Cabbage, chopped
30g Dried shrimp, soaked (reserve water)
1 clove Garlic, chopped
1 tbsp Cooking oil
1 tsp Sesame oil
Ground Pepper to taste
Salt to
taste
Oil for deep-frying

Methods:

1. Heat oil in wok, stir-fry dried shrimp until fragrant then add in garlic and cook for few seconds.
2. Add in beetroot and cabbage, cook for 1 minute or so.
3. Add in pepper and water (from soaking dried shrimp), cook until all liquid has reduced.
4. Add in sesame oil and salt to taste. Cool before use.
5. To make spring roll, place a tablespoon of filling in the middle and make into any desired shape. Small amount of flour paste (flour + water) may be needed to seal the edges.
6. Deep-fry spring rolls until golden brown.