Mr. MANISH (BCTCA 6th SEM ) of Indian Institute of Hotel Management and Culinary arts, is a very creative student who wants to excel in the culinary field. He is selected today for the Chef of the day.
Ingredients:
For The Stuffing
- 15 ml Refined oil
- 10 gms finely chopped garlic
- 10 gms finely chopped ginger
- 150 gms Onions, sliced
- 250 gms Capsicum green, shredded
- 200 gms Carrot, Grated
- 75 gms Mushroom, sliced thin
- 250 gms Cabbage. shredded
- 15 gms Sichuan sauce
- 15 gms Soy sauce
- Salt to taste
- 5 gms Black pepper
- 2 lit oil for deep-frying
For making wrappers (Pancakes)
- 150 gms Refined flour
- 50 gms corn flour
- 200 ml water or more to make a smooth batter
- A pinch salt
Method to make spring roll Wrapper
- Combine the plain flour, corn flour, water and salt in a bowl and whisk well until well combined and there are no lumps. The batter will be runny.
- Heat and grease a nonstick pan with oil. Once the pan is hot, with heat on medium, pour a ladle of the batter into the pan and tilt the pan around quickly to make a thin circle.
- Cook on medium heat until you see the sides are beginning to peel off. Turn the wrapper and cook on the other side for a few seconds.
- Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
- To make the filling heat 2-3 tbsp oil in a wok, add ginger, garlic and mushrooms, stir fry for 10-15 seconds.
- Add leeks and stir fry for about 1 minute, then add carrots, capsicum, cabbage and cook tossing the vegetables until they are crisp-tender.
- Add the bean sprouts, salt, pepper and soya sauce, Sichuan sauce and cook stirring for 2 minutes. Set aside the filling to cool.
- To make the spring rolls, place around 15 gms of the filling in the center of each pancake.
- Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
- Deep fry in hot oil until golden.
- Serve the vegetarian spring roll hot.