Ingredients
7 spring roll wrappers
For The Stuffing
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/2 cup sliced onions
1/2 cup sliced capsicum
1 cup thickly grated carrot
1 cup shredded cabbage
1/2 cup boiled Hakka noodles
2 tsp schezuan sauce
1 tsp tomato ketchup
salt to taste
To Be Mixed Into A Maida-water Mixture
1/4 cup plain flour (maida)
4 tbsp water
oil for deep-frying
For Serving
schezuan sauce
For the stuffing
- Heat the oil in a broad non-stick pan, add the garlic and ginger and saute on a high flame for 30 seconds.
- Add the onions and sauté on a high flame for 1 to 2 minutes.
- Add the capsicum and sauté on a high flame for 1 minute.
- Add the carrot, cabbage, noodles and cook on a high flame for 3 minutes, while stirring occasionally.
- Switch off the flame, add the schezuan sauce, tomato ketchup and salt and mix well. Keep aside.
How to proceed
- Divide the stuffing into 7 equal portions and keep aside.
- Place a wrapper on a clean, dry surface and place a portion of the filling mixture in one corner of the wrapper.
- Roll over the wrapper till ¾th.
- Fold over from both the sides one by one towards the center.
- Finally roll it completely and seal the edge using a little maida-water mixture.
- Repeat steps 2 to 5 to make 6 more rolls.
- Heat the oil in a deep non- stick pan and deep-fry, 2 rolls at a time on a medium flame, till they turn golden brown in color from all the sides.
- Drain on an absorbent paper and cut each roll diagonally into 3 equal pieces using a sharp knife.
- Serve immediately with schezaun sauce.