FOOD

Easy to cook pan-Asian recipes by chef Shankar Devnat

METHOD

Heat sesame oil in a pan. Add onion, mushroom, carrot and cabbage. Now add salt and pepper. Put in the celery leaf, glass noodles and toss till it is semi-cooked. Keep aside to cool the filling and then mix it with cornflour to bind the filling together. Roll out the pastry sheets and put in the filling and deep fry till golden brown. Serve hot with sweet chilli dipping sauce.

INGREDIENTS

20 gms onion

100 gms cabbage (shredded)

10 gms carrot (shredded)

10 gms glass noodles

10 gms Shitake mushroom

5 gms celery leaves

Salt

2 pinck black pepper

2 tbsp sesame oil

1 tbsp light soy sauce

6 nos rice paper