Spring rolls are a large variety of filled, rolled appetizers similar to the Chinese spring roll found in East Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area. Fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with vegetables. This version is fully wrapped before being pan-fried or deep-fried. Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients.
Ingredients:
For Making Rolls:
1/2 Cup maida (all purpose flour)1 Cup milk
A pinch Soda-bi-carb ( optional)Oil for deep frying
1/4 tsp Salt
For the Stuffing :
7-8 French beans, half boiled
1 Onion, finely chopped
1/2 Cup cabbage, cut into thin and long strips
1/2 Cup Capsicum, cut into thin and long strips
1/2 Cup Carrot, cut into thin and long strips
1/2 tsp Sugar
1/2 tsp White Pepper
1 tbsp Oil
2 tsp Soya sauce
1 tsp Corn-flour
Salt as required
Method:
For the Filling :
1.Cut the sides of the beans and put them in boiled and salted water for about one minute. Now Strain it through a strainer.
2.Cut it along with all the other vegetables into thin and long pieces
3.Take a pan and heat oil in it. Add chopped onions and fry for about 1 minute.
4.Add sugar, salt, white pepper, all the vegetables and cook for about 1 minute.
5. Combine soya sauce with it, mix well.
For the Pancake crust :
1. Take a bowl and add salt to maida, milk, along with soda-bi-carb to make a fine batter for pancakes.
2. Heat a nonstick pan and put half of the paste onto the pan and stir the pan so the paste spreads equally on the pan.
3. When the bottom of the pancake is cooked, remove it from the pan and set aside on a dry cloth, not to cook the top portion of the pancake.
4. Make the second pancake with the remaining paste in the same way.
Preparing the spring Rolls:
1. Place half the stuffing on the cooked side of each pancake and fold both the sides onto the stuffing.
2. Now hold the sides and turn upward.
3. Combine corn flour with 1 tsp water and cover the sides with the corn-flour paste.
4. Heat oil in a pan and fry spring rolls on both the sides until it becomes golden brown.
5. Put them on a tissue paper and cut them into 1 inch pieces.
For the Stuffing :
7-8 French beans, half boiled
1 Onion, finely chopped
1/2 Cup cabbage, cut into thin and long strips
1/2 Cup Capsicum, cut into thin and long strips
1/2 Cup Carrot, cut into thin and long strips
1/2 tsp Sugar
1/2 tsp White Pepper
1 tbsp Oil
2 tsp Soya sauce
1 tsp Corn-flour
Salt as required
Method:
For the Filling :
1.Cut the sides of the beans and put them in boiled and salted water for about one minute. Now Strain it through a strainer.
2.Cut it along with all the other vegetables into thin and long pieces
3.Take a pan and heat oil in it. Add chopped onions and fry for about 1 minute.
4.Add sugar, salt, white pepper, all the vegetables and cook for about 1 minute.
5. Combine soya sauce with it, mix well.
For the Pancake crust :
1. Take a bowl and add salt to maida, milk, along with soda-bi-carb to make a fine batter for pancakes.
2. Heat a nonstick pan and put half of the paste onto the pan and stir the pan so the paste spreads equally on the pan.
3. When the bottom of the pancake is cooked, remove it from the pan and set aside on a dry cloth, not to cook the top portion of the pancake.
4. Make the second pancake with the remaining paste in the same way.
Preparing the spring Rolls:
1. Place half the stuffing on the cooked side of each pancake and fold both the sides onto the stuffing.
2. Now hold the sides and turn upward.
3. Combine corn flour with 1 tsp water and cover the sides with the corn-flour paste.
4. Heat oil in a pan and fry spring rolls on both the sides until it becomes golden brown.
5. Put them on a tissue paper and cut them into 1 inch pieces.
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