A big hello to all my readers and to the new followers- Welcome to Tanushree’s Delicacies! This blog is about yummy food that can be prepared by anyone, even those of you who are not very comfortable in the kitchen yet. My recipes are mostly aimed at new parents and new kitchen enthusiasts. I hope you enjoy them.
As far as classic party pleasers go, today’s dish is one of the most popular ones with guaranteed success rates. This is traditionally a Chinese dish enjoyed by everyone (because who doesn’t absolutely love Chinese?) but especially by children.
- Spring Roll Sheets 10
- Egg 1 beaten
- Oil to fry
For the stuffing:
- Cabbage 1 cup (finely shredded)
- Carrot 1 (finely sliced)
- Capsicum 1 (sliced)
- Onion 2 (medium,sliced)
- Green chili 2 (chopped finely)
- Garlic 3 cloves (chopped finely)
- Prawn 200gms (fried)
- Noodles 200 gms
- Oil 2 tbl spn
- Vinegar 1 tbl sp
- Soya sauce 1 tsp
- Salt to taste
In a deep vessel boil water over high heat and add a little salt to it.
Once it boils add the noodles and cook it till tender but still firm. Keep it aside.
Meanwhile in a heated wok, add 2 tbl spn oil and add onion, green chili, seasoning and fry on medium heat till the onion is translucent. Add the prawns and all vegetables and stir fry. Add noodles into it, add vinegar and soya sauce,stir fry. The filling should not be moist. Check the seasoning. Keep aside to cool.
To prepare the rolls you lay the square sheets diagonally like a diamond.
Place the filling in the center, not very thick.
Fold the top and bottom of the wrap first, as shown in the picture.
Then fold one side of the sheet over the tucked up part.
Now roll it all the way to the other end of the sheet.
Dip a pastry brush into the beaten egg and brush the end corner of the sheet which will be used to seal our roll off. This will act as an adhesive and help the wrap to stick together.
Deep fry in a wok till golden brown and drain on a paper towel to absorb the excess oil.
Enjoy your spring rolls with any sauce of your choice.
To make sheets/wrappers at home
- White flour (Maida) 1 cup
- Egg 1
- Cold water 1 tbl spn (or sprinkle more if required)
In a bowl sift the flour, make a well in the center and add the cold water and the beaten egg.
Knead until an elastic and smooth pliable dough has formed. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
On a lightly floured surface, roll the dough and cut into 12 equal squares. Your home made spring roll sheets are ready.
- You may make the filling veg or non- veg as you wish and serve your rolls with desired dips. I have added a few veggies along with prawn, you can add whatever you like.
- Let your filling cool down completely before you start making the rolls otherwise the moisture in it will make your rolls soggy.
I’m sure most of you have had some or the other version of a spring roll but now there is no reason why you have to go out or order Chinese when you’re at home and in the mood for some. So grab your aprons and cook away!
I hope you all enjoyed my recipe. A big thankyou to all my wonderful readers for all your love and appreciation! I hope I can keep putting a smile on your face with my recipes. Happy Cooking! 🙂