Spring Rolls, Chinese starter recipe Recipe Link : http://www.tarladalal.com/Spring-Rolls--(-Chinese-Cooking-)-313rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalSpring Rolls Preparation Time: 15 minutes. Cooking Time: 25 minutes. Makes 7 rolls (21 pieces). 7 spring roll wrappers For the stuffing 1 tbsp oil 2 tsp finely chopped garlic (lehsun) 1 tsp finely chopped ginger (adrak) ½ cup sliced onions½ cup sliced capsicum1 cup thickly grated carrot1 cup shredded cabbage½ cup boiled hakka noodles 2 tsp Schezuan sauce1 tsp tomato ketchup Salt to taste To be mixed into a maida-water mixture¼ cup plain flour4 tbsp water Other ingrdients Oil for deep-fryingFor servingSchezuan sauce For the stuffing 1. Heat the oil in a broad non-stick pan, add the garlic and ginger and saute on a high flame for 30 seconds. 2. Add the onions and sauté on a high flame for 1 to 2 minutes. 3. Add the capsicum and sauté on a high flame for 1 minute. 4. Add the carrot, cabbage, noodles and cook on a high flame for 3 minutes, while stirring occasionally. 5. Switch off the flame, add the Schezuan sauce, tomato ketchup and salt and mix well. Keep aside. How to proceed 1. Divde the stuffing into 7 equal portions and keep aside. 2. Place a wrapper on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper. 3. Roll over the wrapper till ¾th. 4. Fold over from both the sides one by one towards the centre. 5. Finally roll it completely and seal the edge using a little maida-water mixture. 6. Repeat steps 2 to 5 to make 6 more rolls.7. Heat the oil in a deep non- stick pan and deep-fry, 2 rolls at a time on a medium flame, till they turn golden brown in colour from all the sides.8. Drain on an absorbent paper and cut each roll diagonally into 3 equal pieces using a sharp knife. Serve immediately with Schezaun sauce.