Ingredients:-
- Spring roll pastry
- Oil for deep fry
- Egg - 6 nos
- Capsicum, chopped - 1 nos / 1/2 cup
- Cabbage, shredded - 1 cup
- Grated fresh ginger - 1 tbsp
- Pepper powder - 1 tbsp
- Turmeric powder - 1/4 tbsp
- Salt to taste
- Olive Oil - 1 tbsp
Preparation:-
To make the filling:-
- In a large saute pan or wok, heat oil, add grated ginger, cabbage and capsicum and stir-fry the vegetables for about 2 minutes.
- Now add pepper powder, turmeric powder,salt and egg and stirring frequently. Set aside.
To make rolls:-
- Place 2 tablespoons of the filling in a straightline across the bottom of the wrapper.
- Fold the sides and the bottom and then tightly roll the egg roll towards the unfolded corner.
- In a large wok or saucepan over high heat, heat cooking oil.
- When it's hot, drop egg rolls into the oil and allow them to cook for 2-3 minutes or until the rolls are golden brown.
- Remove the egg rolls to a paper-towel-covered plate to allow them to drain.
- Serve hot.
No comments:
Post a Comment