Spring Rolls


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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.

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Makes 12 servings
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Ingredients


For The Stuffing
1/2 cup chopped spring onions whites
1 1/2 cups mixed vegetables (french beans , ,
3/4 cup bean sprouts
3/4 tsp m.s.g powder (optional)
1/2 cup boiled noodles
1/2 cup chopped spring onion greens
2 tsp soy sauce
1 tbsp oil
salt to taste

For The Pancakes
1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch of salt

Other Ingredients
3 tbsp plain flour (maida) mixed with 1/4 cup of
oil for deep-frying

Method
For the stuffing

  1. 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.
  2. Add the noodles, spring onion greens, soya sauce and salt and cook for 2 more minutes. Cool and keep aside.

For the pancakes

  1. Combine the plain flour, cornflour, milk, salt and ½ cup of water. Mix very well until no lumps remain.
  2. Grease a 125 mm. (5") diameter non-stick pan with the butter.
  3. Pour 2 tablespoons of the batter into the pan and tilt it around quickly so that the batter coats the pan evenly.
  4. 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.
  5. Repeat for the remaining batter to make more pancakes, greasing the pan with butter when required.

How to proceed

  1. Place one pancake on a dry surface and spoon a little of the stuffing mixture on one top end of the pancake.
  2. Apply a little cornflour paste along the edges.
  3. 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.
  4. Roll the pancake tightly, sealing the ends securely with flour paste.
  5. Repeat with the remaining ingredients to make the remaining spring rolls.
  6. Deep fry in hot oil till they are golden brown. Drain on absorbent paper.
  7. Cut each roll at an angle into two and serve hot.
RECIPE SOURCE : Easy Chinese CookingBuy this cookbook
2 reviews received for Spring Rolls
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Foodie 06May 25, 2012

I will say recipe is just perfect. As it took me sometime to expertise in it and initially I used to think that there could be problem in recipe. But recipe is just fine its the method which calls for patience and practice.

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Helpful reviews for this recipe
Reviewed May 25, 2012by Foodie 06

I will say recipe is just perfect. As it took me sometime to expertise in it and initially I used to think that there could be problem in recipe. But recipe is just fine its the method which calls for patience and practice.

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Reviewed January 03, 2011by Leena_Dhoot

crunchy and stupendously yummy!! LOved it. Goes tooo well with schezuan sauce.

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