Spring Rolls Recipe
Are you looking for a special Spring Rolls recipe? An assortment of fabulous flavors, the Spring Rolls recipe is one of those Chinese dishes you simply shouldn't miss. A lip-smacking Snack, this Spring Rolls completes your spread. The most essential ingredient in Spring Rolls is always Vegetable. Roll up your sleeves and try this yummy Spring Rolls recipe.
Ingredients
For the stuffing
50 grams (2 oz.) french beans
50 grams (2 oz.) carrots
100 grams (4oz.) cabbage
100 grams (4oz.) boiled noodles
100 grams (4oz.) bean sprouts (optional)
2 onions
1 teaspoon soya sauce
3/4 teaspoon Ajinomoto powder
4 tablespoons refined oil, salt to taste
For the covering (traditional)
100 grams (4 oz.) plain flour
1 egg, a pinch salt
300 ml. (10 fl. oz.) milk
flour paste made from
1/4 teacup plain flour and water.
For the covering (simplified)
1 1/2 teacups plain flour
3 teaspoons oil
1/2 teaspoon salt
oil for deep frying
chilli sauce to serve
Directions
For the stuffing
Cut the vegetables (except bean sprouts) into long thin strips.
Heat the oil thoroughly in a vessel and add the vegetables, beansprouts and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes.
Add the noodles, soya sauce and salt and cook for 2 minutes.
Cool and keep aside.
For the covering (traditional)
Sieve the flour with salt.
Add the egg and milk and mix well.
Allow to stand for 15 minutes.
Heat a 175 mm. (7") frying pan. Add 1/2 tsp of oil. When hot, pour 2 tablespoons of batter and shake the pan to cover the base evenly. Cook on one side only and then remove. The batter will give 12 to 14 pancakes.
On the cooked side of the pancake, put a little stuffing in the centre. Fold once. Seal the edges with a little flour paste and water.
Shallow-fry in hot oil.
Cut into about 35 mm. (1 1/2") pieces.
Serve hot with chilli sauce.
For the covering (simplified)
Sieve the flour with salt.
Add the oil and enough water to form a semi-soft dough. Knead the dough.
Leave for about 30 minutes.
Roll out into 175 mm. (7*) chapatties.
Spread the stuffing on one end and roll up.
Seal the edges with a little water.
Deep fry in hot oil.
Cut into about 35 mm. (1 1/2) pieces.
Serve hot with chilli sauce.
Cut the vegetables (except bean sprouts) into long thin strips.
Heat the oil thoroughly in a vessel and add the vegetables, beansprouts and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes.
Add the noodles, soya sauce and salt and cook for 2 minutes.
Cool and keep aside.
For the covering (traditional)
Sieve the flour with salt.
Add the egg and milk and mix well.
Allow to stand for 15 minutes.
Heat a 175 mm. (7") frying pan. Add 1/2 tsp of oil. When hot, pour 2 tablespoons of batter and shake the pan to cover the base evenly. Cook on one side only and then remove. The batter will give 12 to 14 pancakes.
On the cooked side of the pancake, put a little stuffing in the centre. Fold once. Seal the edges with a little flour paste and water.
Shallow-fry in hot oil.
Cut into about 35 mm. (1 1/2") pieces.
Serve hot with chilli sauce.
For the covering (simplified)
Sieve the flour with salt.
Add the oil and enough water to form a semi-soft dough. Knead the dough.
Leave for about 30 minutes.
Roll out into 175 mm. (7*) chapatties.
Spread the stuffing on one end and roll up.
Seal the edges with a little water.
Deep fry in hot oil.
Cut into about 35 mm. (1 1/2) pieces.
Serve hot with chilli sauce.
