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Mini Spring Rolls with Chilli Cucumber Sauce Recipe

Mini Spring Rolls with Chilli Cucumber Sauce is a popular Chinese Starter
Author :
 
On :
Friday, 24 March, 2017
Category :
Family Friendly Recipe
Course :
Starter Recipe
Cuisine :
Chinese Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 4 Chinese dried Mushrooms
  • 100 gm - dried Wheat noodles
  • 1 Clove garlic, crushed
  • 1 tsp - grated fresh Ginger
  • 4 green onions, sliced
  • 1/2 medium (60 gm) - carrot, sliced thinly
  • 40 gm - Bean sprouts
  • 2 tsp - Oyster sauce
  • 2 tsp - cornflour
  • 24 X 12.5 cm square - spring roll wrappers
  • Peanut oil for deep-frying
  • 1 (130 gm) - Lebanese cucumber, chopped finely
  • 1/2 cup (60 ml) - sweet chilli sauce
  • 1 small (130 gm) - tomato, peeled, seeded, chopped1 tsp - light soy sauce
  • 1 Clove garlic, crushed
  • 2 tsp - water
  • How to Make Mini Spring Rolls with Chilli Cucumber Sauce:

    1. Place mushrooms in small heatproof bowl, cover with boiling water, allow to stand 20 minutes; drain.
    2. Discard stems; slice caps thinly.
    3. Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
    4. Rinse under cold water; drain.
    5. Cut noodles into 6 cm lengths.
    6. Combine mushrooms and noodles in large bowl with garlic, ginger, onions, carrot, sprouts and sauce.
    7. Blend corn flour with water in small bowl.
    8. Spoon 1 level tablespoon of noodle mixture across a corner of one wrapper.
    9. Lightly brush edges of wrapper with a little corn flour mixture; roll to enclose filling, folding in ends.
    10. Roll should be 6 cm long.
    11. Repeat with remaining noodle mixture, wrappers and corn flour mixture.
    12. Just before serving, heat oil in large pan.
    13. Deep-fry spring rolls, in batches, until golden brown and cooked through.
    14. Drain spring rolls on absorbent paper. For the sauce, reserve 1/2 cucumber.
    15. Blend or process the remaining ingredients until smooth.
    16. Stir in reserved amount of cucumber.
    17. Serve with the hot spring rolls.




     

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