semiya spring rolls-Great idea with leftovers

Semiya is Indian Vermicelli made of durum wheat, it is free of egg. Like upma this serves as an easy making breakfast in the busy mornings. You can make this in several variations. I made with mushroom and tofu. Now a days people are taking lot of care on their diet, I am sure that you will also check for the nutrition label before you eat anything. Cultivating these food habits in your daily life is very important, make sure that what ever you eat you know the consequences of it on your health. So, friends eat healthy and stay fit. But I also suggest you not be so strict on your diet, sometimes it is OK to have kind of unhealthy fatty foods. I would like to have jilabi, any time. My all sensory neurons will stop working and only olfactory (Smell) neurons will work at that time, if I'm in front of Jilebi. Don't worry if you skip your strict diet on one day. After all you should enjoy all the pleasures to your life.

Now this recipe is made from leftover semiya upma, seasoned and modified. I already posted the recipe of upma on this blog you can click here to find it.

Ingredients:
Spring roll sheets-6
Mushrooms chopped-1cup
Onion finely chopped-1/4cup
Lemon juice-2tbsp
oil-2tbsp and for deep fry.
Mix 2tbsp of all purpose flour with 2tbsp of water.

Method:

Heat 2tbsp of oil in a pan and add onions. When the onions are tender add mushrooms and keep sauteing them till they are well cooked. Then add leftover semiya/vermicelli. Mix well and turn off the stove. Now take the spring roll sheets, put one tbsp of semiyo on one corner and start rolling. stick the edge of the spring roll with maida/All purpose flour paste. Heat oil for deep fry in a pan and fry them under medium flame. Enjoy with tomato ketchup/green chutney.

Hope you like my recipe.