by Tarla Dalal
Added to 354 cookbooks
This recipe has been viewed 53485 times
These tasty spring rolls are packed with lots of vegetables. They contain a lot of ingredients and are a little tedious to make but are worth the effort. Drain the filling thoroughly to ensure a dry, cohesive mixture and to seal the rolls securely so they won't break open during frying.
- Heat the oil in a wok or frying pan over a high flame. Add the spring onion whites, vegetables, bean sprouts and ajinomoto and stir fry over a high flame for 3 to 4 minutes.
- Add the noodles, spring onion greens, soya sauce and salt and cook for 2 more minutes. Cool and keep aside.
- Combine the plain flour, cornflour, milk, salt and ½ cup of water. Mix very well until no lumps remain.
- Grease a 125 mm. (5") diameter non-stick pan with the butter.
- Pour 2 tablespoons of the batter into the pan and tilt it around quickly so that the batter coats the pan evenly.
- When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds. Keep aside on a clean dry surface.
- Repeat for the remaining batter to make more pancakes, greasing the pan with butter when required.
- Place one pancake on a dry surface and spoon a little of the stuffing mixture on one top end of the pancake.
- Apply a little cornflour paste along the edges.
- Fold the top and press firmly to seal, the mixture. Fold the left and the right sides of the pancake in order to get a rectangle.
- Roll the pancake tightly, sealing the ends securely with flour paste.
- Repeat with the remaining ingredients to make the remaining spring rolls.
- Deep fry in hot oil till they are golden brown. Drain on absorbent paper.
- Cut each roll at an angle into two and serve hot.
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