Chinese Spring Rolls

Chinese Spring Rolls

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INGREDIENTS

For The Stuffing

1/2 cup chopped spring onions
1 1/2 cups mixed vegetables (french beans , I248 , carrots)
3/4 cup bean sprouts
3/4 tsp m.s.g powder (optional)
1/2 cup boiled noodles
1/2 cup chopped spring onion
2 tsp soy sauce
1 tbsp oil
salt to taste

For The Pancakes

1/2 cup plain flour (maida)
1/2 cup cornflour
3/4 cup milk
2 tsp melted butter
a pinch of salt

Other Ingredients

3 tbsp plain flour (maida) mixed with 1/4 cup of water
oil for deep-frying

INSTRUCTIONS

For the stuffing

• Heat the oil in a wok or frying pan over a high flame. Add the spring onion whites, vegetables, bean sprouts and ajinomoto and stir fry over a high flame for 3 to 4 minutes.
• Add the noodles, spring onion greens, soya sauce and salt and cook for 2 more minutes. Cool and keep aside.

For the pancakes

• Combine the plain flour, cornflour, milk, salt and ½ cup of water. Mix very well until no lumps remain.
• Grease a 125 mm. (5") diameter non-stick pan with the butter.
• Pour 2 tablespoons of the batter into the pan and tilt it around quickly so that the batter coats the pan evenly.
• When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds. Keep aside on a clean dry surface. 
• Repeat for the remaining batter to make more pancakes, greasing the pan with butter when required.

How to proceed

• Place one pancake on a dry surface and spoon a little of the stuffing mixture on one top end of the pancake.
• Apply a little cornflour paste along the edges.
• Fold the top and press firmly to seal, the mixture. Fold the left and the right sides of the pancake in order to get a rectangle.
• Roll the pancake tightly, sealing the ends securely with flour paste.
• Repeat with the remaining ingredients to make the remaining spring rolls.
• Deep fry in hot oil till they are golden brown. Drain on absorbent paper.
• Cut each roll at an angle into two and serve hot.

SOURCE: http://www.tarladalal.com/
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