Vegetable Spring Rolls

Ingredients:

For cover:
1/2 cup plain flour
1/2 cup cornflour
2 tbsp. hot oil
1/3 cup water
1/3 cup milk


For filling:
1/2 cup mixed vegetables julienned (carrots, beans, cabbage)
1 tsp. capsicum thinly sliced
1 bunch spring onion cut 1pieces
1/4 cup bean sprouts
1 onion finely chopped
1/4 cup boiled noodles
salt to taste
chilli cauce
1 green chilli finely chopped (optional)
1/2 tsp. vinegar
1 tbsp oil







Method:

Mix all ingredients and form batter.

Make thin round pancakes on a hot griddle.

Do not over roast.

Heat oil in a wok, add all vegetables.

Stir fry, add noodles.

Season with salt, chilli sauce and green chilli.

Cool

How to Fry:
Put oil in a kadai to deep fry.

Place some filling on a pancake end to end.

Fold ends and hold, then roll in a tight roll

Seal edge with water. (or a paste of cornflour and water)

Deep fry till golden brown.

Cut into convenient sized pieces and serve hot with tomato or chilli garlic sauce.


Making time: 45 minutes
Makes: 5 servings
Shelflife: Best fresh only.

Hakka Noodles (chinese)

Ingredients:
2 cups boiled flat noodles (marketed also as hakka noodles)
3 dried red chillies
1 small bunch spring onion
1 small capsicum thinly sliced
2 tsp. garlic finely chopped
1/2 tsp. vinegar
salt to taste
1 1/2 tbsp. oil
tandoori colour



Method:
Chop the spring onions into 1/4" pieces cut slanting.

Pound red chillies and garlic coarsely.

Heat 1 tbsp. oil, add chilli and garlic and fry for a minute.

Add the capsicum and fry till tender.

Add the spring onion and fry again for 2-3 minutes.

Add noodles and salt and mix well.

Add tandoori colour and vinegar to taste.

Heat very well in oven or microwave before serving.

Serve with schezwan sauce or manchurian in gravy.


Making time: 45 minutes (excluding noodle cooking time)
Makes: 3 servings
Shelflife: Fresh