{Spring Rolls}

This is an all-time favorite snack not only in Chinese Cuisine but also all
around the world. It is equally enjoyed among all age groups. It is ideal for
brunch, picnic basket and lunch boxes.

Makes 12

Preparation Time: 20-25 Minutes plus one hour refrigeration time
Cooking Time: 20 Minutes

Ingredients:

•Beef (finely shredded) 8 oz
•Prawns 4 oz
•Soya sauce 1 tbsp
•Salt to taste
•Bean sprouts 3 oz.
•Cabbage (shredded) 4 oz.
•Scallions (finely chopped) ½ cup
•Fresh ginger (finely chopped) 2 tsps..
•Cooking oil as required
•Spring roll wraps (about 6 inch square) 12
•Plain flour (mixed with cold water to make a paste) 2 tbsps

Method:

In a pan, heat 2 tbsp. of cooking oil and fry beef for 2-3 minutes. Then add
prawns and ginger, sauté.
Add spring onions, bean sprouts and cabbage.
Add soya sauce and salt fry for some time and then remove from heat.
Spread roll wraps on a clean surface.
Divide filling into 12 equal parts, place one part on top of the wrap.
Fold in a way so that they overlap like an envelope.
Secure by applying plain flour paste.
Repeat the same procedure with the other 11 wraps.
Place the prepared roll in the refrigerator for an hour before frying.
Fry over medium (deep fry) heat until they become golden in color.
Take out the rolls on an absorbent paper and serve hot with your favorite dip.

Tip: These rolls can be frozen uncooked in an air tight zipper bag.

Spring Roll Wrap Recipe

This wrapping is typically for spring rolls. This makes crunchy and crispy rolls.

Makes 12

Preparation Time: 20 Minutes plus refrigeration time

Ingredients:

•Plain flour 4oz
•Egg 1(lightly beaten)
•Water as required

Method:

Sieve the flour in a large bowl.
Make a well in the center of the flour.
Add egg and some water to make medium soft dough.
Knead the dough until it is not sticky anymore, adding water if required (knead-
ing until pliable makes gluten work).
Refrigerate the dough for at least 1-2 hours in an airtight container. Allow to
come at room temperature before working on.
Roll out dough on a floured surface to about ¼ inch thickness.
Make 12 equal parts and roll each into a square of about 6*6 inch size. Theses
should be very thin.
Freeze placing butter paper in between in a zipper bag.