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Sify Home > Food > Vegrecipes > Ingredient > Noodles > Mini Spring Rolls with Chilli Cucumber Sauce
Mini Spring Rolls with Chilli Cucumber Sauce
By : Rehana Khambaty
Category : Ingredient, Noodles, Chilli Recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
  1. Place mushrooms in small heatproof bowl, cover with boiling water, allow to stand 20 minutes; drain.
  2. Discard stems; slice caps thinly.
  3. Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
  4. Rinse under cold water; drain.
  5. Cut noodles into 6 cm lengths.
  6. Combine mushrooms and noodles in large bowl with garlic, ginger, onions, carrot, sprouts and sauce.
  7. Blend cornflour with water in small bowl.
  8. Spoon 1 level tablespoon of noodle mixture across a corner of one wrapper.
  9. Lightly brush edges of wrapper with a little cornflour mixture; roll to enclose filling, folding in ends.
  10. Roll should be 6 cm long.
  11. Repeat with remaining noodle mixture, wrappers and cornflour mixture.
  12. Just before serving, heat oil in large pan.
  13. Deep-fry spring rolls, in batches, until golden brown and cooked thorough.
  14. Drain spring rolls on absorbent paper.
  15. For the sauce, reserve � cucumber.
  16. Blend or process the remaining ingredients until smooth.
  17. Stir in reserved amount of cucumber.
  18. Serve with the hot spring rolls.
Ingredients:
4 - chinese dries mushrooms
100 gm - dried wheat noodles
1 clove - garlic, crushed
1 tsp - grated fresh ginger
4 - green onions, sliced
� medium (60 gm) - carrot, sliced thinly
40 gm - bean sprouts
2 tsp - oyster sauce
2 tsp - cornflour
24 X 12.5 cm square - spring roll wrappers
peanut oil for deep-frying
1 (130 gm) - Lebanese cucumber, chopped finely
� cup (60 ml) - sweet chilli sauce
1 small (130 gm) - tomato, peeled, seeded, chopped
1 tsp - light soy sauce
1 clove - garlic, crushed
2 tsp - water
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