Learn how to make Spring rolls with chef Varun Inamdar only on Rajshri Food. Spring rolls are the famous Chinese Starter Recipe. Spring rolls are filled with cabbage, carrot and other vegetables wrapped in a cylinder shaped thin pastry and served with Sweet chilly sauce. How To Julienne Vegetables |The Bombay Chef – Varun Inamdar | Basic Cooking : https://www.youtube.com/watch?v=x0wClCChoRQ
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Ingredients
150 gms cabbage cut thin lengthwise
100 gms carrot julliennes
50 gms bean sprouts
½ tsp crushed black pepper
1 tbsp dark soy sauce
1 tbsp chilly sauce
1 tbsp oil
1 tsp sesame oil
Salt as required
20 wonton wrappers
Oil for frying
Sticking paste
3 tbsp refined flour
1 tbsp water
Sweet chilly dip
3 tbsp chilly flakes
2 tbsp crushed garlic
3 tbsp sugar
1 tsp cornflour/ refined flour
1/2 cup water
Method
For the filling Take a pan, heat the oil, add 150 gms cabbage cut thin lengthwise, 100 gms carrot julliennes, 50 gms bean sprouts and stir fry it on high flame for 1 min. Add 1 tbsp dark soy sauce, 1 tbsp chilly sauce, Salt and ½ tsp crushed black pepper mix well and cook till it is completely dried. Add 1 tsp sesame oil mix well, off the flame and allow it cool down.
For Sweet chilly dip In a pan add 2 tbsp crushed garlic, 3 tbsp chilly flakes, 3 tbsp sugar, 1/2 cup water and 1 tsp cornflour/ refined flour mix well and boil it for around 3-5 mins.
For Sticking paste Take 3 tbsp refined flour mix it well with 1 tbsp of water and prepare a thick paste. Pick a spoonful of the filling and lay it on the wonton wrapper and roll it into a cylinder and stick using the edible glue. Fry the rolls in oil on high flame. The delicious Spring rolls are ready!
Host : Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Pratik Gamre
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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