3:46 pm by Unknown
From : http://www.zeekhanakhazana.com/recipe/mudapple-and-chocolate-spring-roll
INGREDIENTS
2 mud apples (chikoos) chopped
2 tbsp chocolate grated
10 cloves
10-15 mint leaves finely chopped
4-5 spring roll sheets
2 tbsps corn flour
Oil to deep dry
METHOD
Mix the chickoo, grated chocolate, mint leaves and cloves in a bowl.
In another bowl mix the corn flour and water to make a paste.
Take a spring roll sheet and place a spoonful of filling on top of each sheet. Roll the sheet and seal the edges with corn flour paste. Deep fry these till golden brown and serve hot.
12:18 pm by Unknown
From : thegarumfactory.com
Makes 16 – 20 rolls
Ingredients:½ pound firm tofu, cut into ½-inch dice
½ cup organic crunchy peanut butter
1 tablespoon honey
2 small fresh bird peppers, sliced as thinly as possible
Zest of 1 lime
Juice of 1½ limes
4 tablespoons soy sauce
1 tablespoon grated ginger
1 tablespoon grated garlic
1 cup cooked short grain brown rice
½ cup finely grated peeled carrot
2 scallions, thinly sliced
8 oz. shiitake mushrooms, steamed and thinly sliced
24 small cooked green beans, cut in half crosswise
1 small cucumber, peeled and cut into matchsticks – ¼-inch thick and 2 inches long
¼ cup torn mint leaves
¼ cup torn cilantro leaves
20 12-inch rice paper rounds–I used brown rice wrappers.
Directions:
Set the tofu pieces on paper towels while you work on the other ingredients. You want to extract some of the moisture.
In a small bowl, put the peanut butter, honey, chilis, lime zest, juice of half a lime, 1 tablespoon soy sauce, 1 teaspoon ginger, 1 teaspoon garlic, and mix together well.
In a large bowl, mix the remaining lime juice, soy sauce, ginger, garlic, and the sesame oil. Add the tofu and toss to coat with the mixture. Add the rice, vegetables, and herbs and gently mix together, taking care not to break up the tofu.
Fill a flat dish with 1 inch of water.
Dip a rice paper round in water. When it is flexible, but not completely saturated, which should only take a few seconds, remove from the water and lay the soaked rice paper out flat on a bamboo mat or cutting board, Carefully smear a teaspoon of peanut butter down the middle. Top with scant ¼ cup of the filling mixture. Lay a few beans and cucumbers down the middle. Fold in the two side ends. Starting at one end, fold the paper over the filling and then continue rolling to form a tight bundle. Set on a flat surface. A bamboo mat is perfect because it allows a little air circulation. Repeat until you have 16 to 20 rolls, taking care not to have the rolls touching each other. Allow to air dry for 10 minutes. flip over and dry on the second side for 10.
These can be stored in the refrigerator overnight with a loose covering so they don’t get too soggy, or wrap individually in plastic if you are going to eat them on the rode the next day.
6:20 pm by Unknown
From : Indianfoodforever
Ingredients:
Cover :
250 gms. All purpose flour (Maida)
Little Salt
Water to make batter
Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder
How to make spring roll:
Sift the flour and add salt, water and make a smooth batter.
Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
Deep fry in hot oil until golden.
Serve the vegetarian spring roll hot.
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