Thursday, 28 July 2016

SCHEZWAN DRAGON SPRING ROLLS




SCHEZWAN DRAGON SPRING ROLLS

INGREDIENTS

Onion roughly chopped
1 no large
Spring onion greens shredded
¼ cup
Cabbage shredded
3 cups
Carrot grated
1 cup
Capsicum roughly chopped
1 cup
Ginger garlic green chilli coarsely crushed
1 tbsp
Oil
1 tbsp + for deep frying
Salt
T.T.
Pepper pdr
T.T.
Soya sauce
1 tbsp
Vinegar
1 tbsp
Schezwan chutney
1 – 1 ½ tbsp.
Spring roll sheets
15 - 20 nos
Cornflour
1 tbsp

METHOD:




1.       Heat 1 tbsp oil, add in the ginger garlic green chilli crush and the onions.



2.       Saute for a minute on high heat till the onions soften a little but do not colour.



3.       Now add in the cabbage, carrots and capsicum.



4.       Stir fry the veggies on high heat till they start to get soft but are half cooked and still have crunch.




5.       At this stage add in the salt, pepper, soya sauce, vinegar and mix well.



6.       Also add in the Schezwan chutney and mix in. Allow the vegetables to cool.




7.       Once they are cooled add in the spring onion greens and mix.

8.       To the cornflour add 2 tbsp of water and create a slurry, not too runny not too thick.








9.       As per the instructions on the pack of the spring roll sheets, put the filling and roll the sheets into spring rolls.

10.   Seal the edges with the help of the cornflour slurry.



11.   Continue to shape all the remaining spring rolls.

12.   Heat oil in a kadhai or wok.





13.   Deep fry them till golden brown and crisp on both the sides.



14.   Remove on to absorbent paper.


15.   Serve them hot with Schezwan chutney.




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