How to make Spring rolls - Chinese Starter Recipe - The Bombay Chef – Varun Inamdar

Ingredients

150 gms cabbage cut thin lengthwise

100 gms carrot julliennes

50 gms bean sprouts

½ tsp crushed black pepper

1 tbsp dark soy sauce

1 tbsp chilly sauce

1 tbsp oil

1 tsp sesame oil

Salt as required

20 wonton wrappers

Oil for frying

Sticking paste

3 tbsp refined flour

1 tbsp water Sweet chilly dip

3 tbsp chilly flakes

2 tbsp crushed garlic

3 tbsp sugar

1 tsp cornflour/ refined flour

1/2 cup water

Method For the filling

Take a pan, heat the oil, add 150 gms cabbage cut thin lengthwise, 100 gms carrot julliennes, 50 gms bean sprouts and stir fry it on high flame for 1 min.

Add 1 tbsp dark soy sauce, 1 tbsp chilly sauce, Salt and ½ tsp crushed black pepper mix well and cook till it is completely dried.

Add 1 tsp sesame oil mix well, off the flame and allow it cool down.

For Sweet chilly dip In a pan add 2 tbsp crushed garlic, 3 tbsp chilly flakes, 3 tbsp sugar, 1/2 cup water and 1 tsp cornflour/ refined flour mix well and boil it for around 3-5 mins. For Sticking paste Take 3 tbsp refined flour mix it well with 1 tbsp of water and prepare a thick paste.

Pick a spoonful of the filling and lay it on the wonton wrapper and roll it into a cylinder and stick using the edible glue. Fry the rolls in oil on high flame.

The delicious Spring rolls are ready!