Thursday, Dec 20 2007

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Vegetable Spring Rolls

For cover:
1/2 cup plain flour
1/2 cup cornflour
2 tbsp. hot oil
1/3 cup water
1/3 cup milk

Method

1. Mix all ingredients and form batter.
2. Make thin round pancakes on a hot griddle.
3. Do not over roast.
4. Cool

For filling:
1/2 cup mixed vegetables julienned (carrots, beans, cabbage)
1 tsp. capsicum thinly sliced
1 bunch spring onion cut 1pieces
1/4 cup bean sprouts
1 onion finely chopped
1/4 cup boiled noodles
salt to taste
chilli cauce
1 green chilli finely chopped (optional)
1/2 tsp. vinegar
1 tbsp oil

Method

1. Heat oil in a wok, add all vegetables.
2. Stir fry, add noodles.
3. Season with salt, chilli sauce and green chilli.
4. Cool

How to Fry

1. Put oil in a kadai to deep fry.
2. Place some filling on a pancake end to end.
3. Fold ends and hold, then roll in a tight roll
4. Seal edge with water. (or a paste of cornflour and water)
5. Deep fry till golden brown.

Cut into convenient sized pieces and serve hot with tomato or chilli garlic sauce.

Making time: 45 minutes
Makes: 5 servings
Shelflife: Best fresh only.

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