Chinese Rolls with Soya Sauce

by Tarla Dalal

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Although called chinese rolls, these tasty rolls have their roots in vietnamese cooking. The stuffing is rich in ingredients with shredded vegetables, noodles, and sprouts in good measure. You can mix in chopped mushroom too. Try these the next time, they make a great alternative to spring rolls – you will find the rice wrappers in specialty food stores.

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Preparation Time: 20 mins
Cooking Time: 5 mins
Makes 4 servings
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Ingredients

For The Stuffing
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
1/4 cup thinly sliced spring onions whites
1/4 cup thinly sliced carrots
1/4 cup thinly sliced cabbage
1/4 cup thinly sliced capsicum
2 tbsp bean sprouts
1/4 cup boiled chinese fine noodles
2 tsp soy sauce
salt to taste

Other Ingredients
4 (8”) rice wrappers (readily available in the market)
oil for greasing and cooking

For Serving
soya sauce

Method
For the stuffing

Heat the oil in a wok / kadhai on a high flame till it smokes.
Add the garlic and spring onion whites and sauté on a high flame for a minute.
Add all the remaining ingredients and sauté on a high flame for 2 minutes.
Divide the stuffing into 4 equal portions and keep aside.

How to proceed

Dip a rice wrapper in enough water till it softens.
Place it on a flat, dry surface and spread a portion of the stuffing on one edge of the wrapper and fold to make a roll.
Grease a non- stick tava with oil, place a stuffed roll on it and cook on a medium flame on both the sides for 5 to 7 minutes or till brown spots appear.
Repeat steps 1 to 3 to make 3 more rolls.
Cut each roll into 3 pieces and serve immediately with soya sauce.

RECIPE SOURCE : Chinese Cooking-New Edition