<p>Spring Rolls<br /><br />Ingredients <br /><br /></p>.<p>* Maida - 1/2 cup <br />* Milk - 1 cup <br />* Salt - 1/4 tsp <br />* Oil for deep frying<br />* A pinch of soda-bi-carb<br /><br />Ingredients for stuffing<br /><br />* Onion (finely chopped) - 1<br />* Ajinomoto - a pinch <br />* Carrot (cut into thin and long strips) - 1/2<br />* White pepper and sugar - 1/2 tsp each <br />* French beans (half boiled) - 7 to 8<br />* Salt to taste <br />* Cabbage (cut into thin and long strips) - 1/2 cup<br />* Soya sauce - 2 tsp <br />* Capsicum (cut into thin and long strips) - 1/2 cup<br />* Oil - 1 tbsp<br /><br />Method for making the stuffing<br /><br />Cut the sides of the beans. Put it in boiled salted water. Keep it for one minute. Strain it through a strainer. Cut it along with all the other vegetables into thin and long slices. Heat oil in a kadai. Add onion. Saute for one minute. Add sugar, ajinomoto, salt and white pepper. Add all the vegetables and cook for one minute. Add soya sauce and mix well.<br /><br />Method for making spring rolls<br /><br />Add salt to maida and make a thin batter for making pancakes. Heat a nonstick pan. Put half of the paste. Stir the pan so that the paste spreads evenly on the pan. <br /> When the bottom of the pancake is cooked, remove from pan, keep aside on a dry cloth. Don't cook the top portion of the pancake. <br />Make the second pancake in the same way. Put half the stuffing on the cooked side of each pancake. <br />Fold both the sides onto the stuffing. Hold sides and turn upward. Mix one teaspoon of cornflour in one tea spoon of water. <br />Cover the sides with the cornflour paste. Heat oil in a kadai. Fry spring roll from both the sides till it becomes golden brown. Keep it on tissue paper. <br />Cut into small pieces. Serve hot with sauce.<br /><br />Serves: Two to three adults</p>
<p>Spring Rolls<br /><br />Ingredients <br /><br /></p>.<p>* Maida - 1/2 cup <br />* Milk - 1 cup <br />* Salt - 1/4 tsp <br />* Oil for deep frying<br />* A pinch of soda-bi-carb<br /><br />Ingredients for stuffing<br /><br />* Onion (finely chopped) - 1<br />* Ajinomoto - a pinch <br />* Carrot (cut into thin and long strips) - 1/2<br />* White pepper and sugar - 1/2 tsp each <br />* French beans (half boiled) - 7 to 8<br />* Salt to taste <br />* Cabbage (cut into thin and long strips) - 1/2 cup<br />* Soya sauce - 2 tsp <br />* Capsicum (cut into thin and long strips) - 1/2 cup<br />* Oil - 1 tbsp<br /><br />Method for making the stuffing<br /><br />Cut the sides of the beans. Put it in boiled salted water. Keep it for one minute. Strain it through a strainer. Cut it along with all the other vegetables into thin and long slices. Heat oil in a kadai. Add onion. Saute for one minute. Add sugar, ajinomoto, salt and white pepper. Add all the vegetables and cook for one minute. Add soya sauce and mix well.<br /><br />Method for making spring rolls<br /><br />Add salt to maida and make a thin batter for making pancakes. Heat a nonstick pan. Put half of the paste. Stir the pan so that the paste spreads evenly on the pan. <br /> When the bottom of the pancake is cooked, remove from pan, keep aside on a dry cloth. Don't cook the top portion of the pancake. <br />Make the second pancake in the same way. Put half the stuffing on the cooked side of each pancake. <br />Fold both the sides onto the stuffing. Hold sides and turn upward. Mix one teaspoon of cornflour in one tea spoon of water. <br />Cover the sides with the cornflour paste. Heat oil in a kadai. Fry spring roll from both the sides till it becomes golden brown. Keep it on tissue paper. <br />Cut into small pieces. Serve hot with sauce.<br /><br />Serves: Two to three adults</p>
