Dosa Spring Roll is an Indo-Chinese fusion recipe, made of a crispy, crepe-like dosa stuffed with a spring roll filling. This is a gluten-free recipe.
I have been on a bit of a roll lately, what with my last recipe for Kati Rolls and now this one, but then who can resist a rotund wrap packed with delicious stuffing? Clearly, not me.
A Dosa Spring Roll is an ingenious Indo-Chinese invention. So clever, in fact, that when you first hear of it you go, of course! A crispy dosa is wrapped around a traditional spring roll stuffing of vegetables and/or meat, and you have the most inspired fusion recipe any cook could dream up. Better still, it's way healthier than the deep-fried original.
In India, well before you had Italian restaurants, French restaurants or even Pizza Huts and McDonald's serving up a taste of the exotic, you had the wonderful Indo-Chinese restaurants. It is said that Indo-Chinese cuisine originated in India's only Chinatown, in Calcutta, populated by the descendants of Chinese immigrants who moved to India several centuries ago for work.
This is extraordinarily delicious food, and it's also rather whimsical: Indo-Chinese food uses traditional Chinese ingredients, but the sauces and the seasonings draw heavily from Indian cuisine. Imagine noodles and wontons flavored with coriander, cumin and red chillies. And if you can't, well, you should be packing your bags for India because this is a food experience you don't want to miss.
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For my Dosa Spring Roll, I used my Brown Rice Dosa recipe which is supremely healthy and delicious, all at the same time. The stuffing is a rainbow of vegetables: mushrooms, savoy cabbage, carrots, green peppers, onions and spring onions. Into the mix I added some sprouted adzuki beans for some rich and nutty protein.
Here's the recipe. Enjoy, all!
Dosa Spring Roll
Ingredients
- ½ recipe brown rice dosa
- 2 medium carrots (cut into thin strips)
- 1 large bell pepper (cut into thin strips)
- ¼ head cabbage (cut into strips)
- 2 portobello mushrooms (cut into long strips)
- 5 spring onions (scallions, chopped)
- 1-inch knob ginger (julienned)
- 1 cup dried azuki beans (use mung bean sprouts as an alternative, soaked overnight and sprouted if possible.)
- 2 teaspoon sesame oil
- 2 tablespoon tamari (or soy sauce)
- 1 teaspoon chili garlic sauce (or Sriracha sauce)
- 1 tablespoon rice vinegar (can use regular vinegar)
Instructions
Make the filling
- Heat the oil. Add the adzuki beans and stir-fry for 4-5 minutes.
- Add the onions and ginger, stir-fry for a few seconds, then add the carrots, green peppers, mushrooms and cabbage.
- Stir-fry everything on the highest heat setting for 2-4 minutes or until the vegetables are still crunchy but slightly tender.
- Add the tamari, chili garlic sauce and rice vinegar and stir to mix.
- Check the seasoning , add the spring onions, and add salt if needed.
- Turn off the heat and set aside to cool.
Make the dosa
- Make six-inch dosas.
- In each dosa, place a few tablespoons of the stuffing. Roll tight into a cylinder.
- Cut in half and serve immediately.
Nutrition
Hungry for more Indo-Chinese. Try these recipes from Holy Cow!
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Thank you to all of you lovely souls who sent your thoughts and prayers for our beloved Pie. When I started writing Holy Cow! back in 2007, I had a large family of three dogs and two cats, and you have been with me as I first lost Freddie, then Pubm, Lucy and now Pie.
One of the contracts we make with our animals, when we open our homes and hearts to them, is to be able to let go of them when the time comes. The passing of each of my furry kids has broken my heart, but the wonderful memories we made together have helped heal it. Being able to share with you the wonderfulness of each of these animals-- and the heartbreak as they move on-- has also been a balm. I cherish your love every day, and especially in these difficult times.
Deb @ Saving the Crumbs
Mmm...looks like you could put just about anything in that wrapper and it would be delicious! In Malaysia where my husband's family is from, the Chinese-Malaysian culture has had a strong Indian influence (which makes for AMAZING food!). So I guess both countries share their influence and everyone benefits. 🙂 Thanks for your wonderful pictures and recipes!
Vaishali Honawar
Deb, yes, you really could stuff anything in these. And the thought of that Chinese-Malaysian-Indian fusion food has my mouth watering. I adore Malaysian food.