It's after a long time that I am back writing my blog. It's just that I have a lot of recipes but since my husband and I live alone, we are senior citizens and diabetics. I was finding it difficult to cook so many dishes so that I could post the photographs. Then, we could not consume all the food and I could not throw it either. Any way that's my problem and I should not sound as if I am complaining. My non-participation upset some friends and relatives and they coaxed me to start blogging. So hear I am once more excited as ever to share my recipes. Today I am sharing my families favorite Chinese snack. Veg. Spring Rolls with Szechuan sauce.
I first had a taste of Chinese in the sixties. Mumbai then had some Chinese joints with a limited menu and sliced duck with bamboo shoot used to be a favorite.Today there are many restaurants and a longer menu, lots of variety. I learned to cook Chinese in the seventies in a proper Chinese cooking class. Since then I cook for my family and friends and inspiration from many Chinese Chefs.
Ingredients :
- 1 medium onion
- 2 carrots
- 1 small capsicum.
- 1/2 small cabbage
- 2 spring onions
- 4 tbsp bean sprouts
- 1 tbsp soy sauce
- 1/4 tsp white pepper powder
- Salt to taste
- Oil 2 tbsp+ to deep fry.
- Spring Roll Wrapper.
- 1 cup corn starch.
- 1/4 cup refined flour
- 2 eggs
Method :
- Wash and cut all vegetables into julienne.
- Finely shred cabbage.
- Heat 2 tbsp oil in a pan when hot add the sliced onion, and carrot stir fry briefly.
- Add capsicum and cabbage continue for a minute add soy sauce, pepper and salt to taste.
- Add bean sprouts and spring onions with greens, cook for 1/2 min. stir frequently.
- Remove from flame and bring it to the room temperature.
Spring Roll Wrapper.
Method:
- Mix together the cornstarch, flour salt and eggs . Add 2 cups of water and whisk to a smooth mixture.
- Strain through a fine sieve and keep batter aside for 15 mins.
- Heat an 8 inch Non stick pan.
- Oil the pan with a spray or put 1 tsp oil swirl the pan and drain the excess oil.
- Put a ladle of the batter, swirl it around put excess batter back in vessel and cook the wrapper till the edges start curling. Remove to a plate that is dusted with flour cooked side up. Remember wrapper has to be cooked on one side cool
- When all wrappers are ready. Place the filling on the cooked side fold the down portion the the sides and start rolling add a little egg flour mixture to stick the ends
- Deep fry two rolls at a time to a golden brown color and serve with Szechuan sauce
Ingredients:- 10 to 12 whole red kashmiri chilies deseeded.
- 2 green chilies finely chopped
- 2 spring onions finely chopped keep white and green portions separate
- 1 inch ginger grated
- 10 cloves garlic keep 2 and 8 separate
- 3 inch stalk of celery finely chopped
- 3 tbsp tomato sauce
- 2tsp vinegar
- 1/2 cup stock / water
- 1/2 cup oil. Peanut oil is preferred.
- Salt to taste
Method:
- Boil red chilies in one cup water for 7 mins
- Grind the chilies with 8 cloves garlic to a smooth paste
- Heat oil add the 2 cloves garlic finely chopped, add green chilies also finely chopped white of spring onions and ginger and cook for a minute.
- Add red chili garlic paste continue saute add stock or water.
- Add celery,tomato sauce or ketchup salt and stir and blend well for about 2 mins.
- Add vinegar and chopped spring onion greens cook for 1/2 min and take off the heat.
- Cool and Store
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