Vegetable Spring Roll By rubi
Added to 4 cookbooks
This recipe has been viewed 6445 times
Enjoy the Chinese cuisine inspired, Vegetable Spring rolls recipe, prepared with a mix of vegetables which are cooked in a traditional sweet and sour sauce and filled in the rolls. Find crispy chicken spring roll recipe and many more snack recipe, starter recipe at tarladalal.com.
- Sift salt and flour. add milk gradually, beating well to make a smooth thin batter for the pancakes.
- Add soda-bi-carbonate and mix well.
- Heat a non stick pan. pour a little batter on it and tilt the pan so that batter spreads evenly.
- Remove when the under side is cooked. do not cook the other side.
- Make the remaining pancake in the same way and keep it in a napkin one on top of the other.
- Cut the vegetables(except beansprouts) into thin long stripes.
- Heat the oil in a kadhai. add onions, sprouts and vegetables and stir fry for 5 minutes.
- Add ajinomoto, salt, pepper and sugar and fry for further 3 minutes.
- Add soya sauce and mix well.
- Take the pancake and place little filling on the cooked side, at one end which is nearest to you.
- Fold the left side and then the right side. holding the sides, roll upwards. seal the edges with cornflour paste, made by dissolving 1 tsp. of cornflour in 1 tsp. of water.
- Heat some oil in a pan and shallow fry the rolls on all sides till golden brown.
- Drain on a paper napkin and cut diagonally into 1 inches pieces.
- Serve hot with chili-garlic sauce.
This recipe was contributed by rubi on 22 Oct 2000
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