SPRING ROLLS

 

INGREDIENTS

Maida

1/2 cup.

Milk

1 cup

Salt

1/4 tsp.

Soda-bi-carb                                      

a pinch

Oil

For deep frying

INGREDIENTS FOR STUFFING

Onion (finely chopped)

1

Ajinomoto

a pinch

Carrot (cut into thin and long strips)

1/2

White Pepper and Sugar

1/2 tsp. each

French beans (half boiled)

7-8

Salt

To taste

Cabbage (cut into thin and long strips)

1/2 cup

Soya sauce

2 tsp.

Capsicum (cut into thin and long strips)

1/2 cup

Oil

1 tbsp.

METHOD FOR MAKING STUFFING

Cut the sides of the beans. Put it in boiled salted water. Keep it for one minute. Strain it through a strainer. Cut it along with all the other vegetables into thin and long slices. Heat oil in a kadahi. Add onion. Saute for 1 minute. Add sugar, aji-no-moto, salt and white pepper. Add all the vegetables and cook for 1 minute. Add soya sauce and mix well.

METHOD FOR MAKING SPRING ROLLS

Add salt to maida and make a thin batter for making pancakes. Heat a nonstick pan. Put half of the paste. Stir the pan so that the paste spreads evenly on the pan. When the bottom of the pancake is cooked, remove from pan, keep aside on a dry cloth. Don't cook the top portion of the pancake. Make the second pancake in the same way.  Put half the stuffing on the cooked side of each pancake. Fold both the sides onto the stuffing. Hold sides and turn upward. Mix one tsp. of corn-flour in 1 tsp. of water. Cover the sides with the corn-flour paste. Heat oil in a kadahi. Fry spring roll from both the sides till it becomes golden brown. Keep it on tissue paper. Cut into 1" pieces. Serve hot with Ketchup and Chilly Sauce.

 

Serves: 2-3 adults

 

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