EGG SPRING ROLLS. INGREDIENTS: (For the covering): 1. 1 glass (250 ml) Maida. 2. Salt, Oil, Water as needed. (For the filling): 1. 2 cups Spring Onions, sliced thin, and 1 cup Greens cut in 2 pieces. 2. 1 tabsp Garlic and Ginger, (chopped fine). 3. Chopped green Chillies, as per taste. 4. 2 large green Capsicums, sliced thin. 5. 1 cup Cabbage, shredded thin and long. 6. 2 Carrots Julienned. 7. 1/4 cup Celery, chopped fine. 8. 1 packet Hakka Noodles, boiled. 9. MSG as per taste.(optional). 10. Salt as needed, 2 tabsp Rice Vinegar, 1/2 tsp Sugar to balance. 11. Oil as needed. 12. 4 Eggs, beaten with Salt to taste. 13. Some thick Maida paste to seal the Rolls. METHOD: For the covering: 1. Mix all the ingredients, and knead into a stiff dough.Cover and keep aside for 20 minutes. Make 12 equal sized balls, roll into very thin Rotis. Lightly roast on both sides, taking care not to allow it to brown or crisp. Keep aside, covered. For the filling: 2. Heat Oil in a pan, and sauté Onions, Ginger, Garlic and green Chillies. When done, add Carrots and Celery and sauté for a minute only. 3. Add the Capsicum, Cabbage, and the Spring Greens, and close flame. Toss thoroughly. 4. Chop the boiled noodles into approximately 2 inch pieces. 5. Add these to the mix. Let cool thoroughly. 6. Add Salt, Sugar and Vinegar, and MSG if using. 7. Keep this mixture spread out in a large plate so that it remains dry. 8. Take a non stick pan, and make 12 very thin Omelets using little oil. 9. Fry till light golden on both sides and keep aside. 10. To assemble, place a Roti on a plate. Layer it with 1 Omelette, and place filling after an inch on the Omelette. 11. First fold the sides, and then roll tightly, and seal with Maida paste. 12. You can store these in the refrigerator, and fry golden yellow as needed. 13. Cut into diagonal pieces, and serve hot with Sauce of choice. NOTE: For those not eating Eggs, you can proceed without the Omelettes, keeping all the other proportions same.
Posted on: Sun, 30 Mar 2014 12:08:09 +0000
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