Spring Rolls, Chinese starter recipe
Recipe Link : http://www.tarladalal.com/Spri....ng-Rolls--(-Chinese-

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Spring Rolls

Preparation Time: 15 minutes.
Cooking Time: 25 minutes. Makes 7 rolls (21 pieces).

7 spring roll wrappers

For the stuffing
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
½ cup sliced onions
½ cup sliced capsicum
1 cup thickly grated carrot
1 cup shredded cabbage
½ cup boiled hakka noodles
2 tsp Schezuan sauce
1 tsp tomato ketchup
Salt to taste

To be mixed into a maida-water mixture
¼ cup plain flour
4 tbsp water

Other ingrdients
Oil for deep-frying

For serving
Schezuan sauce

For the stuffing
1. Heat the oil in a broad non-stick pan, add the garlic and ginger and saute on a high flame for 30 seconds.
2. Add the onions and sauté on a high flame for 1 to 2 minutes.
3. Add the capsicum and sauté on a high flame for 1 minute.
4. Add the carrot, cabbage, noodles and cook on a high flame for 3 minutes, while stirring occasionally.
5. Switch off the flame, add the Schezuan sauce, tomato ketchup and salt and mix well. Keep aside.

How to proceed
1. Divde the stuffing into 7 equal portions and keep aside.
2. Place a wrapper on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper.
3. Roll over the wrapper till ¾th.
4. Fold over from both the sides one by one towards the centre.
5. Finally roll it completely and seal the edge using a little maida-water mixture.
6. Repeat steps 2 to 5 to make 6 more rolls.
7. Heat the oil in a deep non- stick pan and deep-fry, 2 rolls at a time on a medium flame, till they turn golden brown in colour from all the sides.
8. Drain on an absorbent paper and cut each roll diagonally into 3 equal pieces using a sharp knife.
Serve immediately with Schezaun sauce.