Spring Rolls, a delicious Chinese appetizer!
|For the stuffing|
|Spring roll wrappers||7|
|Finely chopped garlic||2 Teaspoon|
|Finely chopped ginger||1 Teaspoon|
|Sliced onions||1/2 Cup (8 tbs)|
|Sliced capsicum||1/2 Cup (8 tbs)|
|Thickly grated carrots||1 Cup (16 tbs)|
|Shredded cabbage||1 Cup (16 tbs)|
|Boiled hakka noodles||1/2 Cup (8 tbs)|
|Schezuan sauce||2 Teaspoon|
|Tomato ketchup||1 Teaspoon|
|To form a maida||water mixture|
|Plain flour||1/4 Cup (4 tbs)|
|Oil||1 Cup (16 tbs) (deep frying)|
For the stuffing
Heat the oil in a broad non-stick pan, add the garlic and ginger and saute on a high flame for 30 seconds.
Add the onions and sauté on a high flame for 1 to 2 minutes.
Add the capsicum and sauté on a high flame for 1 minute.
Add the carrot, cabbage, noodles and cook on a high flame for 3 minutes, while stirring occasionally.
Switch off the flame, add the Schezuan sauce, tomato ketchup and salt and mix well. Keep aside.
Divde the stuffing into 7 equal portions and keep aside.
Place a wrapper on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper.
Roll over the wrapper till ¾th.
Fold over from both the sides one by one towards the centre.
Finally roll it completely and seal the edge using a little maida-water mixture.
Repeat steps 2 to 5 to make 6 more rolls.
Heat the oil in a deep non- stick pan and deep-fry, 2 rolls at a time on a medium flame, till they turn golden brown in colour from all the sides.
Drain on an absorbent paper and cut each roll diagonally into 3 equal pieces using a sharp knife.
Serve immediately with Schezaun sauce.