Spring Rolls
Spring
Rolls
Ingredients:
Chicken Boil
with salt & pepper & shredded 1 medium size bowl
Cabbage
julienne slices 1 medium size bowl
Mushrooms
julienne slices 1 medium size bowl
Capsicum
julienne slices 1 medium size bowl
Carrot
julienne slices 1
medium size bowl
Glass Noodle 1 medium size bowl
Salt to
taste
Black Pepper
Powder ½
TBS
White Pepper
Powder ½ TBS
Chinese salt
1 TBS
Oyster sauce 2 TBS
Dark soya 1 TBS
Sugar 1 ½ TBS.
Sesame oil –
little dash
Egg 1
Roll wraps 12 pieces
Oil 3 TBS ( for saute roll mixture)
Oil ( Deep
Frying)
Mathod:
In a pan add
3 tbsp. oil and heat. Add carrots, mushrooms ,
capsicum , cabbage , boil & chicken with black & white pepper,
salt, Chines salt, Oyster sauce, soya sauce, Sugar and sauté on high flame.
In another pan boil 3 cups water and turn off
the flam then add glass noodles in it and rest 5 minutes to cook after that
drain extra water and add noodles in roll mixture.
In the last
little dash of sesame oil.
cool the
roll mixture on room temp
One beaten egg
for sealing roll corners.
Place the
roll mixture on roll wraps and roll it on shared method seal the corners with
egg.
Heat oil on
high flam for 2 minutes than medium flame and fry the rolls.
Serve with
Knorr ketchup
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