September 5, 2021

Chinese Spring Rolls

HISTORY AND THE STORY BEHIND :

Chinese Spring Rolls were originated in China and the history of these rolls can be dated back to Eastern Jinn dynasty. In that period, thin cakes made of flour were very popular and were mostly accompanied with vegetables. Chinese Spring rolls were a seasonal food consumed during the spring, and started as a pancake filled with the new season’s spring vegetables, a welcome change from the preserved foods of the long winter months. In Chinese cuisine, spring rolls are savory rolls with cabbage and other vegetable fillings inside a thinly wrapped cylindrical pastry and are generally small and crisp. They can be sweet or savory; the former often with red bean paste filling, and the latter are typically prepared with vegetables. Non-fried spring rolls are typically bigger and more savory. Unlike fried spring rolls, non-fried spring rolls are typically made by filling the wrapping with pre-cooked ingredients.

Ingredients :

Servings For 9	1/5 cup plain flour [maida]
9 spring roll wrappers	1 tbsp. oil
Oil for frying	1 cup boiled Hakka noodles
1 cup cabbage shredded	1 cup carrot thickly grated
1 cup celery shredded	1 cup mushrooms
1 cup sliced onions	1 tsp ginger paste
1 cup sprouted beans	3 green chillies chopped
1/2 tsp garlic paste	1 cup sliced capsicum
1/2 tsp white pepper	Salt to taste
1 tbsp dark soya sauce

Preparations :

Heat the oil in a wok, add ginger, garlic and green chilies. Sauté over medium high flame for 2 minutes and add mushrooms. Stir fry for 10-15 seconds.
Add the onion, capsicum and sauté on a high flame for 1-2 minutes. Add shredded leeks and stir fry for few more seconds. Now add carrots, cabbage, noodles and season with salt and white pepper and cook by tossing the vegetables until they are crisp and tender.
Add the bean sprouts and soya sauce . Cook over medium flame by stirring for 2-3 minutes. Set aside the prepared filling to cool.
Place a wrapper on a clean, dry surface and place a portion of the filling mixture in one corner of the wrapper.
Roll over the wrapper till 3/4th & fold over the both sides one by one towards the center and finally roll it completely and seal the edge using a little Maida-water mixture.
Heat the oil for deep-frying in a non-stick pan, when the oil is ready, then place the spring rolls on medium flame till they turn golden brown in color from all the sides.
Drain on a paper towel before serving. Serve delicious Chinese spring roll with hot sauce or schezwan sauce.