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Restaurant Style spring roll recipe
Spring rolls is enjoyed by everyone, children in particular.
Ingredients
For the pancakes
1/2 cup plain flour (maida), 1/2 cup cornflour, 3/4 cup milk, 2 tsp melted butter, a pinch salt.
For the stuffing
1 tbsp oil, 1/2 cup chopped spring onions whites, 1 1/2 cups mixed vegetables (french beans, carrots, cabbage), cut into thin strips, 3/4 cup bean sprouts, 1/2 cup boiled and roughly chopped noodles, 1/2 cup chopped spring onion greens, 2 tsp soy sauce, salt to taste
Other Ingredients
3 tbsp plain flour (maida) dissolved in 1/4 cup water, oil for deep-frying
How to make
For the pancakes
Combine the plain flour, cornflour, milk, salt and 1/2 cup of water in a bowl and mix well till no lumps no remain. Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (4") diameter thin circle. When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds. Repeat with the remaining batter to make 11 more pancakes.
For the stuffing
Heat the oil in a wok /kadhai on a high flame till it smokes. Add the spring onion whites, mixed vegetables, bean sprouts and msg and saute on a high flame for 3 to 4 minutes. Add the noodles, spring onion greens, soya sauce and salt and sauté on a high flame for another 2 minutes. Divide the stuffing into 12 equal portions and keep aside.
How to proceed
Place a panacke on a flat, dry surface and place a portion of the stuffing on one of its edge. Apply a little flour paste along the edges of the pancake. Fold the top edge over the mixture to seal it firmly. Fold the left and the right side of the pancake in order to get a rectangle. Roll the pancake downwards tightly sealing the ends securely with the flour paste. Repeat with the remaining ingredients to make 11 more rolls. Heat the oil in a wok/kadhai and deep-fry in batches till they turn light brown in colour. Cut each roll into 2 equal portions and serve hot with schezuan sauce.
Total time 60 mins.
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