Steamed Spring Rolls/Stuffed Rice Pancakes
Growing up in the age when hakka noodles and manchurian were catching up as the next big street food, spring rolls was always known as a deep fried delicacy that you can have when your pocket money can afford things better than a vada pav or frankie.
I still relish this whenever we happen to pass by the chinese counter turned into fancy restaurant now near my school.
At home, though it has been a rarely made dish mostly because I avoid the deep fried stuff. Last month I laid my hands on rice pan cake sheets at the super market. I picked up not knowing how it would taste.
We thoroughly enjoyed it for dinner which was suppose to light yet filling as per the original plan.
If you keep no prejudice about this dish then I promise you will love it too..
Ingredients
Rice pan cake sheets
1 bowl cooked noodles (as per instructions)
1 cup chopped vegetable juliennes (cabbage, spring onions, carrots, capsicum)
2 tbsp bean sprouts
1 tspn soy sauce
1 tspn red chilli sauce
1 tspn ginger garlic paste
Oil to cook
salt and pepper to taste
for dipping sauce
1 tspn chopped garlic
1 tspn chopped ginger
1 tspn soy sauce
1 tspn tomato ketchup
2 tspn sugar
2 tspn red chilly paste
Method
1) In a large wok, heat some oil
2) Add the vegetables,beansprouts and noodles. Saute them on high flame for 4-5 min until they come together
3) Add the sauces and seasonings
4) Set this aside to cool down
5) In a flat dish/plate , take some water.
6) Dip the rice pan cake sheet 1 at a time, for about 15-20 seconds
7) Now remove and let it blot on muslin cloth or kitchen towel
8) Place the noodle filling in the centre
9) Wrap one side over the noodle mixture
10) Now fold in the sides
11) Roll over till you cover the entire sheet
12) For the dipping sauce, mix all ingredients together add some water and heat in a pan till the sauce becomes slightly thicker.
13) Cool and serve along with the spring rolls.
I still relish this whenever we happen to pass by the chinese counter turned into fancy restaurant now near my school.
At home, though it has been a rarely made dish mostly because I avoid the deep fried stuff. Last month I laid my hands on rice pan cake sheets at the super market. I picked up not knowing how it would taste.
We thoroughly enjoyed it for dinner which was suppose to light yet filling as per the original plan.
If you keep no prejudice about this dish then I promise you will love it too..
Ingredients
Rice pan cake sheets
1 bowl cooked noodles (as per instructions)
1 cup chopped vegetable juliennes (cabbage, spring onions, carrots, capsicum)
2 tbsp bean sprouts
1 tspn soy sauce
1 tspn red chilli sauce
1 tspn ginger garlic paste
Oil to cook
salt and pepper to taste
for dipping sauce
1 tspn chopped garlic
1 tspn chopped ginger
1 tspn soy sauce
1 tspn tomato ketchup
2 tspn sugar
2 tspn red chilly paste
Method
1) In a large wok, heat some oil
2) Add the vegetables,beansprouts and noodles. Saute them on high flame for 4-5 min until they come together
3) Add the sauces and seasonings
4) Set this aside to cool down
5) In a flat dish/plate , take some water.
6) Dip the rice pan cake sheet 1 at a time, for about 15-20 seconds
7) Now remove and let it blot on muslin cloth or kitchen towel
8) Place the noodle filling in the centre
9) Wrap one side over the noodle mixture
10) Now fold in the sides
11) Roll over till you cover the entire sheet
12) For the dipping sauce, mix all ingredients together add some water and heat in a pan till the sauce becomes slightly thicker.
13) Cool and serve along with the spring rolls.
Comments
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