Spring rolls
Spring roll recipe is a savory recipe from Asian or mainland Chinese cuisine. basically, egg roll wrapper is used to stuff the vegetables then deep-fried in oil. usually, shredded cabbages and carrots tossed with sauces are used as stuffing. furthermore, it's usually served with sweet chili sauce or maybe with spaghetti sauce. moreover, it tastes best when served hot.
Yield: 20 serves
Materials
- Cabbage&carrot finely chopped – 2 cups
- Pepper black/white – 1 tsp
- Soya sauce – 1/2 tsp
- Salt – As needed
- Olive oil – 2 tsp
- Spring roll sheets – Frozen
- Maida/ all purpose flour– 1 tblsp
- Oil – To deep fry
Instructions
- Carrot, the easy way is to thinly slice it diagonally and then stacking the slices and cut into strips. You need sharp knife for better results.
- For cabbage, just slice it, you will have fine. Heat a pan with olive oil and add the carrots first and fry for a minute.Then add the cabbage and fry for one more minute in high flame.
- Add the soy sauce,salt and pepper powder and fry in medium flame for one more minute. or until the cabbage is just done. Retain its crunchiness don’t over cook to make it soggy.That’s all,our stuffing is ready.
- To make the spring roll, thaw the pastry sheets (keep out for 45 mins). Cover with a wet kitchen towel to avoid drying. Take one sheet carefully and keep. Keep the stuffing a little above one corner.
- Take that corner and roll in such a way to cover the stuffing until half way.
- Make a paste of maida with little water and use that to line the corners of the pastry sheets.
- Roll till half way as shown. Fold the corners both the sides towards the center. Again roll tightly to make it completely sealed.
- Repeat the process to finish the stuffing. Keep covered until cooking,to avoid drying. We can either deep fry or shallow fry these spring rolls. I just used 2 tsps of olive oil to fry in a shallow pan. Or deep fry in hot oil. Oil should be hot while you drop and cook in low flame until it is golden in colour. Keep turning for even cooking.
