Spring rolls

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Preparation Time : 30  to 40 minutes

Cooking Time : 15 minutes

Serving : 6 members

Description

Favourite to all with its roit of texture , colour and flavour. The perfect appetiser for any occasion. I first got to taste spiring rolls in a restaurant called cloud nine, city tower hotel in Coimbatore as a kid . Latter i used to wonder and check what the cover was made up of. Tried and experimented a lot of methods to give it a crisp texture and form but failed every time . The crispness just didn’t work out . Finally tried this recipe which is my poshed – up version of spring rolls with all its delicious trimmings and wolla it worked perfect. When i have stock of spring roll ready made sheets (mostly from the Middle East or rarely from a department store in Coimbatore)  it s no hassle at all. Even left over said and romali rotis work’s and give’s a crisp cover. What ever said and done, i am always excited when it comes to spring rolls .

Ingredients for the pancake

Ingredients
Quantity
Flour 1/2 cup
Egg1
Salt to taste
Water1/4 cup
Milk 1/4 cup
Oil 3 tablespoons

Method for pancakes 

  1. Mix  flour and salt  together .
  2. Mix water , milk ,egg and oil together and beat lightly .
  3. Combine the egg milk mixture into the flour and salt and mix well to get a lump free batter .
  4. In case lumps are formed no problem just strain the batter .heat a non stick pan and  Make thin pancakes and set aside .

Ingredients for the filling

Ingredients
Quantity
Cooked shredded bone less chicken 1/4 cup
Cabbage 1 cup thinly shredded
Spring onions 1 cup chopped
Carrot 1 cup thinly shredded
Celery 2 tablespoons chopped
Onion 1 sliced
Garlic3 flakes crushed
Light Soya sauce 1 teaspoon
Salt to taste
Ajinomoto a pinch ( optional )
White pepper powder to taste
Oil 2 tablespoon + to deep fry ,
Flour 1 tablespoon diluted in little water to a thin paste

Method for the filling 

  1. Heat a wok with 2 tablespoon oil ,saute garlic and onion till translucent .
  2. Add rest of filling ingredients one after the other and toss well a few times over high heat .
  3. Taste and adjust seasoning . Remove from heat and set aside .( I have used left over noodles for the filling in the picture )

How to proceed 

  1. Take a pancake and place a heaped tablespoon of filling towards the edge .
  2. Fold the edge over the filling , then fold the two sides thus formed over the fold and roll over till the end .
  3. Sealing that edge with flour paste . Do the same with all the pancakes and filling mixture .
  4. Heat oil and deep fry the rolled spring rolls to golden brown and crisp.
  5. Drain and cut diagonally and serve with tomato sauce or thai sweet chilli sauce .

vegetarians omit the chicken in the filling and the egg in the batter and follow the same recipe for the vegetarian version .