Thursday, January 27, 2011

Spring Roll

1. Egg Roll/Spring Roll pastry sheets-6
2. Shredded Cabbage- 1 cup
3. Shredded Carrot- 1/2 cup
4. Ginger-garlic paste- 1/4 tsp
5. salt, to taste
6. Pepper- 1/2 tsp
7. Vegetable Oil- 1 tsp
8. Sunflower Oil, for frying.

Preparation Method:
1. In a pan, add oil. Saute Ginger-garlic paste for a minute.
2. When the raw taste goes, add the shredded vegetables.

3. Add pepper and salt to taste.
4. Saute maximum for a minute. Do not cook vegetables too much.
5. In the square shaped spring roll pastry sheets, keep the vegetable filling at the corner.
6. Roll three times, now fold the two sides.

7. Brush the ends of the fold with some water and fold it into the roll.
8. Brush the remaining triangular corner with some water and fold it to the roll.

9. In a wok, add enough oil to deep fry the rolls.
10. When the oil is hot, add 2-3 spring rolls into it and deep fry into golden brown color and allow the pastry dough inside to cook.
11. Serve with tomato ketchup.

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