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SPRING ROLLS Recipe | | Starters and Snacks Recipe by Tarla Dalal |
| | INGREDIENTS | For the Stuffing:
2 teacups mixed vegetables (french beans, carrots, cabbage)
100 grams boiled noodles
1 teacup bean sprouts
2 onions, sliced
2 teaspoons soya sauce
3/4 teaspoon Ajinomoto powder (optional)
4 tablespoons refined oil
Salt to taste
For the Pancakes:
1/2 teacup cornflour
1/2 teacup plain flour
1/2 teacup milk
A Pinch of salt
2 teaspoons melted butter or oil
Other Ingredients:
Oil for deep frying
| | METHOD | For the Stuffing:
Cut the vegetables into long thin strips.
Heat the oil in a wok or frying pan on a high flame. Add the onions, vegetables, bean sprouts and Ajinomoto and stir fry on a high flame for 3 to 4 minutes.
Add the noodles, soya sauce and salt and cook for 2 minutes. Cool and keep aside.
For the Pancakes:
Mix all the ingredients into a batter.
Spread 1 tablespoon of the batter onto a non-stick frying pan and cook on both sides with a little oil. Repeat for the remaining batter.
How to Proceed:
Spread 1 tablespoon of the filling on each pancake, fold and if desired, seal the edges by applying a little of the pancake mixture.
Deep fry in oil.
Cut into pieces and serve hot.
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