Vegetable Manchurian Roll ( Wraps and Rolls Recipes)
by Tarla Dalal
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These rolls adds an all-new dimension to the simple manchurian. Serve it with the lovely sweet and sour sauce, schezuan sauce and salads to experience a uniwue melange range of flavours. Ofcourse, don't forget the stir- fried rice to complete the chinese experience.
- Combine all the ingredients except the oil in a bowl and mix well.
- Divide the mixture into 16 equal portions and shape each portion into a round ball.
- Heat the oil in a kadhai and deep-fry the balls on a medium flame till they are golden brown in colour from all sides. Drain on absorbent paper and keep aside.
- Heat the oil in a wok or frying pan over a high flame.
- Add the garlic, green chillies and ginger and stir-fry on a high flame for a few seconds.
- Add ½ cup of water, soya sauce, cornflour paste, sugar and salt, mix well and simmer for a few minutes till it thickens, while stirring continuously. Keep aside.
- Just before serving, put the vegetable balls in the sauce and bring to boil.
- Place the roti on a clean dry surface and arrange ¼th of the stir-fried rice in a row in the centre of the roti.
- Arrange 4 vegetable balls and ¼ cup each of cabbage and spring onion greens over it.
- Finally spread 1½ tbsp of schezuan sauce and ½ tbsp of sweet and sour sauce over it and roll it up tightly.
- Repeat with the remaining ingredients to make 3 more rolls.
- Wrap a tissue paper around each roll and serve immediately.
- Make the rolls immediately once the vegetable balls have been boiled with the Manchurian sauce to prevent the sauce from drying up and becoming gelatinous.
Nutrient values (Abbrv) per roll
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