Chinese Spring Roll (Veg)

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

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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