FOOD STATION A flavourful easy-to-make starter, and a rather popular one at that!
Love Oriental food? Love spring rolls? Is vegetarian? Want to try your hand at cooking?
If all the answers to these queries are a yes, then read on to enjoy an easy to make dish.
It is sent to us by Atul Shankar Mishra, Executive Chef, The Royal Plaza, New Delhi.
Vietnamese spring roll
Cabbage: 150 gm
Carrot: 50 grams
Onion: 20 gms
Green capsicum: 10 gms
Coriander: 5 gms
Spring onion: 5 gms
Lemon leaf: 5 gms
Glass noodle: 5 gms
Soya sauce: 3 gms
Spring roll sheet: 5 nos
Salt to taste
Seasoning powder: 3 gms
White pepper powder: 1 gm
Oil for frying
Heat oil in a pan. Put the chopped onion and sauté it. Add all the cut vegetables and toss them for a few minutes.
Add the seasoning and soya sauce. The stuffing is ready now.
Place a spring roll sheet on a flat board.
Put some stuffing on it and create a cylindrical shaped roll.
Deep fry it till crispy and golden coloured.