Spring Rolls ( Pleasures Of Vegetarian Cooking )


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A delicious chinese snack. Can be made in the traditional as well as a simplified method.

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Makes 10 servings
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50 gms french beans
50 gms carrot
100 gms cabbage
100 gms boiled noodles
100 gms bean sprouts (optional)
2 onions
2 tsp soy sauce
4 tbsp refined oil
salt to taste

For The Covering (traditional)
100 gms plain flour (maida)
1 egg
a pinch of salt
300 ml milk
2 tbsp plain flour (maida) and
oil for deep-frying
chilli sauce to serve

For The Covering (simplified)
1 cup plain flour (maida)
3 tsp oil
1/2 tsp salt
oil for deep-frying
chilli sauce to serve

  1. Cut the vegetables (except bean sprouts) into long thin strips.
  2. Heat the oil thoroughly in a vessel and add the vegetables, bean sprouts. Cook on a high flame for 3 to 4 minutes.
  3. Add the noodles, soya sauce and salt and cook for 2 minutes.
  4. Cool and keep aside.

For the covering (traditional)

  1. Sieve the flour with salt.
  2. Add the egg and milk and mix well.
  3. Allow to stand for 15 minutes.
  4. Heat a 175 mm. (7") frying pan. Add 1/2 teaspoon 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.
  5. On the cooked side of the pancake, put a little stuffing in the center. Fold once. Seal the edges with a little flour paste and water.
  6. Shallow - fry in hot oil.
  7. Cut into about 35 mm. ( 1 1/2") pieces.
  8. Serve hot with chilli sauce.

For the covering (simplified)

  1. Sieve the flour with salt.
  2. Add the oil and enough water to form a semi - soft dough. Knead the dough.
  3. Leave for about 30 minutes.
  4. Roll out into 175 mm. (7") chapatties.
  5. Spread the stuffing on one end and roll up.
  6. Seal the edges with a little water.
  7. Deep fry in hot oil.
  8. Cut into about 35 mm. (11/2") pieces.
  9. Serve hot with chilli sauce.
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