Thursday, Dec 20 2007

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Spring Rolls

By Pammi Singh

Ingredients

Oil for deep frying
For Cover:
1/2 cup plain flour
1/2 cup cornflour
2 tbsp. hot oil
1/3 cup water
1/3 cup milk

For Filling:
1 cup shredded skinless chicken breast
1/4 cup shredded carrot
1 cup shredded cabbage
2 Chinese dried black mushrooms
2 stalks spring onion, chopped finely
1/4 cup bean sprouts, drained
1 onion finely chopped
1 tsp. capsicum thinly sliced
2 tbsp chopped bamboo shoots
1 tbsp soy sauce
1 tbsp oyster sauce
1/4 cup boiled noodles
Salt as per taste
1 tsp sugar
1 tbsp oil
1 egg beaten

Method for cover:

1. Mix all ingredients and form batter.
2. Make thin round pancakes on a hot griddle.
3. Do not over roast.
4. Cool
5. You can use ready spring roll wrappers also

Method for filling:

1. Trim the mushroom and make thin slices
2. Heat oil
3. Add vegetables, chicken and mushroom
4. Cook till chicken turns white
5. Add sprouts
6. Cook for another 3-4 minutes
7. Add the remaining ingredients
8. 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.
6. Cut into convenient sized pieces
7. Serve hot with tomato or chilli garlic sauce

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