Learn how to make Spring rolls with chef Varun Inamdar only on Rajshri Food. <br /> <br />Spring rolls are the famous Chinese Starter Recipe. Spring rolls are filled with cabbage, carrot and other vegetables wrapped in a <br />cylinder shaped thin pastry and served with Sweet chilly sauce. <br /> <br />How To Julienne Vegetables |The Bombay Chef - Varun Inamdar | Basic Cooking : https://www.youtube.com/watch?v=x0wCl... <br /> <br />Ingredients <br /> <br />150 gms cabbage cut thin lengthwise <br />100 gms carrot julliennes <br />50 gms bean sprouts <br />½ tsp crushed black pepper <br />1 tbsp dark soy sauce <br />1 tbsp chilly sauce <br />1 tbsp oil <br />1 tsp sesame oil <br />Salt as required <br /> <br />20 wonton wrappers <br />Oil for frying <br /> <br />Sticking paste <br />3 tbsp refined flour <br />1 tbsp water <br /> <br />Sweet chilly dip <br />3 tbsp chilly flakes <br />2 tbsp crushed garlic <br />3 tbsp sugar <br />1 tsp cornflour/ refined flour <br />1/2 cup water <br /> <br />Method <br />For the filling <br />Take a pan, heat the oil, add 150 gms cabbage cut thin lengthwise, 100 gms carrot julliennes, 50 gms bean sprouts and stir fry it on high flame for 1 min. <br /> <br />Add 1 tbsp dark soy sauce, 1 tbsp chilly sauce, Salt and ½ tsp crushed black pepper mix well and cook till it is completely dried. <br /> <br />Add 1 tsp sesame oil mix well, off the flame and allow it cool down. <br /> <br />For Sweet chilly dip <br />In a pan add 2 tbsp crushed garlic, 3 tbsp chilly flakes, 3 tbsp sugar, 1/2 cup water and 1 tsp cornflour/ refined flour mix well and boil it for around 3-5 mins. <br /> <br />For Sticking paste <br />Take 3 tbsp refined flour mix it well with 1 tbsp of water and prepare a thick paste. <br /> <br />Pick a spoonful of the filling and lay it on the wonton wrapper and roll it into a cylinder and stick using the edible glue. <br /> <br />Fry the rolls in oil on high flame. <br /> <br />The delicious Spring rolls are ready!
