PRAWN SPRING ROLL

INGREDIENTS – 06 numbers

Spring roll sheets 03 numbers

Flour paste 01 tablespoon (water mixed with little flour)

Prawns 06 numbers cut into small pieces

Carrot finely shredded 50 grams

Cabbage finely shredded 25 grams

Onion chopped 01 teaspoon

Garlic chopped ¼ teaspoon

Ginger chopped 1/8 teaspoon

Chili powder 1/8 teaspoon

Soya sauce ¼ teaspoon

Sugar pinch

Msg optional

Corn or sunflower oil 01 tablespoon

Salt to taste

METHOD

Heat oil add the onion, carrot and cabbage allow bit of cooking now add rest of the ingredients. Increase flame and keep stirring without burning add salt to taste. (If adding msg it should be last). Now put this filling into a strainer and allow complete draining of the liquid. Refrigerate in an open container for eight hours (08). Divide the filling into eight. Later cut each sheet into four equal squares. Place the filling on each square and wrap tight seal well with the flour paste. Deep fry the rolls in hot but not smoking oil to a golden brown colour. The rolls should be fried fifteen (15) minutes before serving to maintain crispiness. Serve with any hot sauce, chili vinegar (vinegar, sugar, chili powder, salt) or chili soya sauce (soya sauce, chopped green chilies)

PLEASE NOTE: The filling should always be dry otherwise the rolls will become soggy and break apart. The filling could be substituted with chicken, beef or any other or only vegetables (carrot and cabbage)

Avoid keeping the sheets out for too long as dehydrated sheets would be of no use.