for 6-7 persons
- Soya sauce 1 tbsp
- Black pepper 1 tsp
- Corn starch 5 tbsp
- Salt to taste
- All purpose floor 1 cup + 2 tbsp
- Cabbage finely sliced 1 cup
- Green and red bell peppers sliced thinly 1/2 cup
- Green onion chopped 1/4 cup
- Ginger garlic chopped 1 tbsp
Method
- Mix 1 cup all purpose floor and corn starch. Add 2 cups water in parts and slowly mix to form a thin batter.
- Heat non-stick griddle on high heat. Put few drops of oil and spread batter evenly. Let it cook properly.
- When it starts to leave sides take off griddle dont flip. Sprinkle cooked wraps with cornstarch to avoid sticking together in stack.
- Slice vegetables thinly.
- Heat oil in pan and add ginger and garlic. Saute for 10-12 seconds
- Add chopped onion and green chilli. Saute for another one minute.
- Add chopped vegetables.
- Add soya sauce, pepper powder, salt to taste and mix well. Saute for 3-4 minutes on high flame.
- Cool sauteed vegetables completely
- Sprinkle a spoonful of cornstarch on cooked vegetables and mix well.
- Keep spoonful mixture on side of wrap and fold (You can see folding method in a link). Seal with water and floor mix.
- Deep fry in hot oil on more than medium heat.
- Spring rolls are ready. serve them with ketchup or chilli sauce.
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