THAI SPRING ROLLS

Woman's Era - - Short Story -

IN­GRE­DI­ENTS:

A packet of spring roll wrap­per 2 cups grated car­rots

1/ cup sliced mushroom 2 1 tbsp chopped gar­lic 2 tbsp soy sauce

1/ cup diced onion 2 2 cups shred­ded cab­bage (green) 1 stalk small cut cel­ery (if avail­able) 3 cups veg­etable oil 2 tbsp wa­ter 100 gm thin noo­dles, soaked in wa­ter for 10-15 min and drained

For sauce:

1/ cup su­gar

2 1/ cup vine­gar

2 1 tsp gar­lic paste 1/ cup wa­ter 2 1 tsp salt

METHOD

Add 2 tbsp oil in a deep skil­let on a medium high heat. Add gar­lic, veg­eta­bles, noo­dles and mushroom in hot oil.

Sea­son this fill­ing mix with soy sauce. Saute th­ese well. Al­low the fill­ing to cool.

Lay the roll wrap­per with point up and add the fill­ing in the mid­dle of the wrap­per.

Fold the bot­tom edge up over the fill­ing. Then fold left and right edges to the mid­dle. Then roll tightly till the end of the wrap­per.

N.B. Wrap­ping needs some skill for be­gin­ners. Seal the roll with wa­ter and re­peat un­til fin­ished.

Heat the oil in the skil­let to high heat. Deep fry above rolls till they are golden brown. Re­move the rolls on a pa­per kitchen towel to get rid of ex­tra oil.

For sauce: Put a small saucepan over medium heat. Add wa­ter, vine­gar, su­gar, chilli gar­lic sauce and salt. Stir to mix well. Sim­mer till it is thick. Re­move from heat and let it cool down. It is ready for serv­ing.

En­joy the crispy rolls in dip­ping sauce. Prepa­ra­tion time: 25 min­utes cook­ing time: 20 min­utes Serv­ing - 4

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.