| INGREDIENTS |
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Spring roll wrappers
Cornflour/ corn starch
1 cup + 1 tablespoon
Refined flour (maida)
1/4 cup
Salt
to taste
Oil
to shallow fry
For filling
Oil
2 tablespoons + to deep fry
Onion , thinly sliced
1 medium
Carrots, grated
2 medium
Green capsicum, cut into thin strips
1 medium
Cabbage, shredded
1/2 small
Light soy sauce
1 tablespoon
White pepper powder
1/4 teaspoon
Salt
to taste
Bean sprouts
3/4 cup
Spring onions with greens, finely chopped
2
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METHOD
To
make the filling, heat two tablespoons of oil in a wok, add onion and
carrots and stir-fry for half a minute. Add green capsicum and cabbage
and continue to stir-fry for one minute. Add soy sauce, white pepper
powder and salt.
Add bean sprouts and spring onions with the greens and stir-fry for
about half a minute. Remove from heat and cool the filling to room
temperature.
To make spring roll wrappers, mix one cup of cornflour, refined flour
and salt to taste in a mixing bowl. Add two cups of water and whisk
thoroughly. Strain the batter and set aside for fifteen minutes. Adjust
the consistency of the batter by adding a little water if required.
Heat an eight-inch non-stick frying pan, brush with a little oil and
pour a ladleful of batter into it. Swirl to coat the bottom of the pan
and pour the excess batter back into the bowl. Cook over moderate heat
till the edges start curling. Peel off or remove in one swift motion.
Cool and sprinkle with a little cornflour. Repeat the process to make
eight to ten wrappers.
Mix one tablespoon of cornflour and two tablespoons of water to make a
paste.
Divide filling into eight to ten equal portions. Place a portion of
filling at one end of each wrapper and roll tightly, folding the sides
in while you roll. Seal the ends with the cornflour paste.
Heat sufficient oil in a wok, deep-fry two spring rolls at a time
turning frequently, till crisp and golden brown. Drain and place on an
absorbent paper.
Cut each spring roll into four pieces and serve hot with Sichuan sauce.
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