Vegetable Spring Rolls
Crispy from outside with tasty stuffing of mixed vegetables, this is all time favorite Chinese snack
Ingredients
For The Covering
- 1/2 cup maida
- 1/2 cup cornflour
- 3/4 cup milk
- 2 tsp melted butter
- a pinch salt
For The Stuffing
- 1 tbsp oil
- 1/2 cup chopped spring onions whites
- 1 1/2 cups mixed vegetables (french beans , carrots , cabbage) , cut into thin strips
- 3/4 cup bean sprouts
- 1/2 cup boiled and roughly chopped noodles
- 1/2 cup chopped spring onion greens
- 2 tsp soy sauce
- salt to taste
Other Ingredients
Other Ingredients
- 3 tbsp plain flour (maida) dissolved in 1/4 cup water
- Oil for deep-frying
For Serving
For Serving
- Szechuan sauce
Directions
Directions
Directions
Directions
- Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well till no lumps no remain.
- Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (4”) diameter thin circle.
- When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds.
- Repeat with the remaining batter to make 11 more pancakes.
For the stuffing
For the stuffing
- Heat the oil in a wok /kadhai on a high flame till it smokes.
- Add the spring onion whites, mixed vegetables, bean sprouts and msg and sauté on a high flame for 3 to 4 minutes.
- Add the noodles, spring onion greens, soya sauce and salt and sauté on a high flame for another 2 minutes.
- Divide the stuffing into 12 equal portions and keep aside.
How to Assemble
How to Assemble
- Place a panacke on a flat, dry surface and place a portion of the stuffing on one of its edge
- Apply a little flour paste along the edges of the pancake.
- Fold the top edge over the mixture to seal it firmly.
- Fold the left and the right side of the pancake in order to get a rectangle.
- Roll the pancake downwards tightly sealing the ends securely with the flour paste.
- Repeat with the remaining ingredients to make 11 more rolls.
- Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour.
- Cut each roll into 2 equal portions and serve hot with schezuan sauce.