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Something tasty for Spring

As with most Chinese recipes, spring rolls require a lot of preparation but the quantities make around 25-30 and they freeze well. As the vegetables are fresh the spring rolls taste good even if they aren't deep fried, which is great if you're feeling health conscious.
You can buy small or large pastries but I prefer large as they hold more filling. I've also found that takeaways don't often make large vegetarian spring rolls and the small ones tend to disappoint when you cut them open to find only a few beansprouts.

Here are some useful tips for making your Spring Rolls.

Once the vegetables have been chopped and stir-fried, it's important to drain off the excess liquid, so that the spring rolls don't become soggy.
Fry the vegetables in batches then combine them. There are too many vegetables to fry at the same time, even if you have a very large wok.
If you choose to deep fry, make a paste out of a few tablespoons of corn flour/water and use this to glue the end of the spring roll shut so that it doesn't unravel during cooking.
Before deep frying, cover the work surfaces around your hob with newspaper - this makes cleaning up much easier.


Cover :
250 gms. All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter

Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder

How to make spring roll:

• Sift the flour and add salt, egg and water and make a smooth batter.
• Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
• Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
• To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
• Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
• Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
• To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
• Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
• Deep fry in hot oil until golden.
• Serve the vegetarian spring roll hot. - Fly at a Smile-Price