Vegetable SpringRolls
Vegetable SpringRolls Recipe
Ingredients
For filling:
1/2 cup mixed vegetables julienned
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 sauce
1 green chilli finely chopped (optional)
1/2 tsp. vinegar
1 tbsp oil
Method
Mix all ingredients and form batter. Make thin round pancakes on
a hot griddle. Do not
over roast.
Cool .Heat oil in a wok, add all vegetables. Stir fry, add noodles.
Season with salt, chilli
sauce and green chilli.
Cool .Put oil in a kadai to deep fry. Place some filling on a pancake
end to end. Fold ends
and hold, then roll in a tight roll
Seal edge with water. (or a paste of cornflour and water) Deep fry
till golden brown. Cut
into convenient sized pieces and serve hot with tomato or chilli
garlic sauce.
For cover:
1/2 cup plain flour
1/2 cup cornflour
2 tbsp. hot oil
1/3 cup water
1/3 cup milk
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