New Delhi, July 02, 2019:
Ingredients
- Spring Roll pastry sheets – 16
- oil – 2 tablespoons
- garlic – 3 cloves minced
- ginger – 1 inch peeled and grated fresh
- cabbage – 2 cups sliced and chopped
- Carrot – 1 carrot grated
- Bean sprouts – 1.5 cups
- Tofu – 1/2 cup dice
- shaoxing wine – 2 tablespoons
- soy sauce – 2-3 tablespoons
- white pepper – 1/4 teaspoon
- sesame oil – 1 teaspoon
- green onions – 1/2 cup chopped
- water – 2 tablespoons
- cornstarch – 1-2 tablespoons
Method
- take the spring roll wrappers out of the freezer and allow to come to room temperature to unthaw for about 2 hours.
- In wok add 1 tablespoon of oil Add garlic and ginger until fry until aromatic (if you like it spicy add chili peppers). Add cabbage , carrot, bean sprouts and veggies and fry for a minute and then add the tofu and cook.
- Add shoaxing wine, soya sauce to taste, white pepper, sesame oil and green onions and mix well. Drain in colander to remove the moisture and press down to remove the excess juice from the mixture. Set aside.
- Preheat your oven to 190 degrees C
- Place the spring roll wrapper with one of the pointed edges towards you, like a diamond. With a brush or your finger paint the outsides with the cornstarch slurry to help the spring roll stick. Place one tablespoon of tofu and veggie filling on to the pointed edge and then fold over the flap away from you and press tight. Fold in the sides and keep the spring roll tight as you gently squeeze and roll away from you. Brush another thin layer of cornstarch slurry on the back half and continue to roll tightly until sealed. Place seam side down on a baking sheet lined with parchment paper
- Brush the spring rolls gently on both sides with a little canola oil. Bake seam side down for about 10 minutes.
- After the first 10 minutes turn the spring rolls over and brush on a little more oil and bake for an additional 10-15 minutes or until golden brown and crispy.
Corporate Comm India(CCI Newswire)
