Mini Spring Rolls

by zigzac

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Mini spring rolls make for an excellent cocktail tit bits or starter with the Chinese style vegetable mixture filled in the maida rolls. These spring rolls are cut into small pieces and then enjoyed crispy fried with sauce or plain.

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Mini Spring Rolls recipe - How to make Mini Spring Rolls

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Preparation Time: 1 hr Cooking Time: 1hr Total Time: 1202 hours 10
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Ingredients

Batter :
2 cups plain flour (maida)
1 egg
1 tsp salt
2 tbsp oil and water to form a batter

Filling:
1 small sized cabbage
2 celery (ajmoda) stalks
2 to 3 spring onions
1/2 cup sprouted moong (whole green gram)
1 carrot
boiled noodles
1/2 tsp sugar
1 tsp salt
2 tbsp oil
1 vegetarian seasoning cube
6 to 8 cloves of garlic (lehsun), chopped
1/2 tsp chilli powder

Method

Mix the ingredients for batter and leave for 1/2 hr. after 1/2 hr, add 1-2 tbsp oil to the batter.

Filling:

Heat oil, add spring onion, add garlic juliene, add pudina chopped, celery chopped,carrots, bean sprouts and cabbage and fry well.
Add noodles and fry.
Add salt, sugar, chilly pwdr, pepper and veg cube.
Lastly add the leeks and a little corriander and mint chopped.
Add it on top.
Like panrolls fill on the cooked side and shallow fry with quite a bit of oil.

This recipe was contributed by zigzac on 13 Jul 2004

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Mini Spring Rolls

Mini Spring Rolls recipe - How to make Mini Spring Rolls

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