Cooking with Shail

Hello guys!!! One of my all time favorite cuisine is Chinese. Now let me clarify further what we make is Mumbai Chinese. There is a lot of difference in the actual Chinese food and the Chinese food we Mumbaikars are used to eating wherein the Chinese food we eat is optimized to suit our palettes spices and sauces are used in abundant to enhance the taste, the actual Chinese food basically concentrates on health, the food is subtle in spices and rather bland in taste. We are so used to enhanced taste in all the food we eat that even Chinese food has been influenced now. Today’s recipe is one such influenced recipe tried and tested to suit our palettes.

I have used home made Schezwan Chutney for this recipe the link is as below

https://alawyerskitchen.wordpress.com/2018/09/27/schezwan-chutney-sauce/

Lets get eating then…

Ingredients:

For Sauce:

Oil- 1 tsp

Spring Onions alongwith green part finely chopped – 1/2 cup

Finely choppes Garlic- 1 tbsp

Schezwan Chutney- 1 tsp

Kashmiri Red Chilli- 2 pieces

Tomato Sauce- 1 tsp

Black Soya Sauce- 1 tbsp

Vinegar- 1 tsp

Red Chilli Sauce- 1 tsp

Water- 1 1/2 cups

Black Pepper Powder- 1/2 tsp

Honey- 1/2 tsp

Salt to taste

Cornflour- 1 tbsp (mixed in 1/4 cup water)

For Spring Rolls:

For Dough:

All purpose flour/Maida- 200 gms

Salt to taste

Oil- 2 tbsp

Water for kneading

For Stuffing:

Cabbage (shredded)- 1/2 cup

Onions (Sliced)- 1/4 cup

Carrots (Juliennes) – 1/4 cup

Capsicum (Sliced) – 1 small size

Sprouts- 1/4 cup

Boiled corn kernels- 2 tbsp (optional)

Soya Sauce- 1 tsp

Ginger-Garlic Paste- 1 tsp

Red Chilli Sauce- 1 tsp

Salt to taste

Oil – 1 tsp

Method:

For Sauce:

1) Heat oil in a pan. Once warm add the garlic and saute for 1-2 mins. Now add the spring onions and saute for 5 mins.

2) De-seed and finely chop the kashmiri red chillies.

3) Once the onions are cooked add the red chillies, schezwan chutney and water.

4) Now add the soya sauce, red chilli sauce, tomato sauce, pepper powder, salt and let it boil for 10 mins.

5) After 10 mins add the cornflour mixture and let it become thick. Switch off the gas and add the vinegar and honey.

6) The sauce is ready.

For Spring Rolls:

For Dough:

1) Mix the salt and oil in the all purpose flour/maida and knead into semi hard dough. It should not be too soft and nor too hard. Let it rest for 15 mins.

2) After 15 mins knead again and make round balls out of the dough.

3) Roll the balls using rolling pin into round shape of approximately 4-5″. Do not roll too thin. Cover and keep aside.

For Filling:

1) In a pan take the oil. Once warm add the ginger-garlic paste and saute fr 2 mins.

2) Now add the capsicum and saute for 2 mins. Then add the onions, cabbage and carrot and cover and cook for 10 mins. The vegetables should not be over cooked.

3) Now add the sprouts, boiled corn kernels, soya sauce, red chilli sauce and salt and mix well.

4) Take off from flame and let it cool down.

For spring rolls assembling:

1) Take the rolled out dough and put some filling in between.

2) Roll from one side and seal both ends.

3) Fry the spring rolls on medium flame till golden brown in color.

4) Place on tissue paper to absorb the excess oil.

5) Cut from middle to make two spring rolls or keep them intact as you prefer.

Final Assembling:

In a dish/plate/bowl or vessel of choice place the spring rolls in a row. Pour the sauce over the spring rolls to coat it evenly from top. Serve this dish hot as the spring rolls will become soft if kept in sauce for long.

Note: I have poured the sauce on top instead of that you can coat the entire spring roll by dipping them in sauce completely and serving immediately.