Spring Rolls ( Chinese Cooking )

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The Spring Roll is a Chinese dish that has become so popular that it is now available in bakeries, roadside eateries and posh restaurants too! In fact, frozen Spring Rolls are also readily available in most supermarkets. However, nothing can beat the impact of creating this all-time favourite in your own kitchen, perfectly customised to your taste and enjoyed right off the frying pan! Here, a scrumptious filling of sautéed veggies and noodles perked up with tangy sauces is packed inside readymade spring roll wrappers and deep-fried till crisp. It is always better to cut the Spring Rolls before serving because it helps the insides cool and avoids the spilling of shredded veggies when you bite into it. Nothing matches this treat as aptly as Schezuan sauce, so remember to serve it along with the Spring Rolls.

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Preparation Time:    Cooking Time:     Makes 7 rolls
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7 spring roll wrappers

For The Stuffing
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/2 cup sliced onions
1/2 cup sliced capsicum
1 cup thickly grated carrot
1 cup shredded cabbage
1/2 cup boiled hakka noodles
2 tsp schezuan sauce
1 tsp tomato ketchup
salt to taste

To Be Mixed Into A Maida-water Mixture
1/4 cup plain flour (maida)
4 tbsp water

Other Ingredients
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. Divide 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.
  9. Serve immediately with schezaun sauce.

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 on 14 Oct 15 09:05 AM

Spring Rolls when I think of them I want to eat them now itself, I made them yesterday for dinner and my husband enjoyed every bite with Schezuan sauce.
 on 15 Mar 13 09:39 PM

I like the traditional method of making the covering from pancakes in this Spring Rolls recipe, it is soft and crisp, unlike the ready spring roll wrappers which are thin and crisp.
 on 01 Jan 13 09:05 PM

nice... we wish to cooperate with you.. pls link us http://www.chowcarte.com/?p=268#more-268
 on 06 Oct 11 11:44 PM

it was excellent!
 on 23 Aug 11 11:37 AM