hi guys welcome to Rajshri food there is the Bombay chef Vernon am de and today let's go the oriental wave usually when we think of oriental food or Chinese food to be precise we think of noodles rice or sous preparations but today let's make one of those gems from the starter section spring roll let's starting the filling first have taken from cabbage I'll cut this in the long shreds or julienne this could be as thin as possible after the cabbage let's now move on to the carrots for this I'm going to peel the carrot and cut this again into julienne if you wish to watch Julianne's of carrots along with other vegetables you can also check a comprehensive video the link to which is in the description box below the vegetables are cut and ready let's start cooking them now for this let's take some oil in a pan just like a tablespoon of salt while the oil is still heating up let's add in the carrot to this the cabbage follows and along with this the star of this recipe bean sprout let's stir fry this on high flame
once this mixture cooks on high flame for a minute or so I'll reduce the flame and start adding in soy sauce this is dark soya along with this chili sauce to this I'll be adding in some salt mind you add in little salt because soya also has a lot of salt and finally some freshly cracked black pepper give this a mix and allow this to cook it is completely dried at this stage the mixture may start releasing a lot of moisture but that's exactly how we want it keep stirring this and make sure the moisture dries completely just before the flame goes off let's add in some sesame oil a quick mix and of course the flames allows it to cool down completely to room temperature while the filling of the spring roll is cooling let's start making an accompanying dip and this one is sweet chili dip I am taking some peeled garlic we'll give this a quick bash and after that let's start chopping this finely this goes straight in the frypan this is followed by chili flakes and sugar I'll put the flame on and add in some water while the water is still cold I'll be adding in a little bit of refined flour or consular this is just a thicken the sauce a quick search and make sure this is bubbling for the next three to five minutes of course the flame and allows us to cool at room temperature while alternately this also tastes amazingly well while it's hotter the filling has cooled down and the sauce is also cooling down in the interim let's start making the spring rolls has taken these ready-made sheets of spring roll well I'm just going to release a few sheets and start making the sticking glue for which I am going to take some refined flour in a bowl add some water which is at room temperature and make a thick paste so that this could be used as glue while we are filling the spring rolls do not forget to reserve the other sheets under a damp cloth I pick a spoonful of this mixture and lay this right here I'm going to cover this like that pull this to us and start rolling this like so apply this edible glue on the sides like so fold this inwards and roll it like so make sure the ends and edges are completely sealed similarly let's start making the rest of the spring rolls the spring rolls are old and ready allow these to rest in the refrigerator for 15 to 20 minutes before we start frying it's been roughly half an hour the oil is moderately heated up yet such shine do not overcrowd the pan try this on high flame because all we need to do is make the outsides nice crisp and golden brown [Music] the first batch is fried and ready I am transferring this on an absorbent tissue paper so that all the excess oil gets drained away similarly let's start trying the other batches well the spring roll of fried and ready now let's serve this with the accompanying star for that let's bring that back in action with a splash of some lemon juice so here is your amazing starter which could also develop as a party snacks enjoy the soup your loved one and wait for what makes
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Learn how to make Spring rolls with chef Varun Inamdar only on Rajshri Food.
Spring rolls are the famous Chinese Starter Recipe. Spring rolls are filled with cabbage, carrot and other vegetables wrapped in a
cylinder shaped thin pastry and served with Sweet chilly sauce.
How To Julienne Vegetables |The Bombay Chef - Varun Inamdar | Basic Cooking : https://www.youtube.com/watch?v=x0wClCChoRQ
150 gms cabbage cut thin lengthwise
100 gms carrot julliennes
50 gms bean sprouts
½ tsp crushed black pepper
1 tbsp dark soy sauce
1 tbsp chilly sauce
1 tbsp oil
1 tsp sesame oil
Salt as required
20 wonton wrappers
Oil for frying
3 tbsp refined flour
1 tbsp water
Sweet chilly dip
3 tbsp chilly flakes
2 tbsp crushed garlic
3 tbsp sugar
1 tsp cornflour/ refined flour
1/2 cup water
For the filling
Take a pan, heat the oil, add 150 gms cabbage cut thin lengthwise, 100 gms carrot julliennes, 50 gms bean sprouts and stir fry it on high flame for 1 min.
Add 1 tbsp dark soy sauce, 1 tbsp chilly sauce, Salt and ½ tsp crushed black pepper mix well and cook till it is completely dried.
Add 1 tsp sesame oil mix well, off the flame and allow it cool down.
For Sweet chilly dip
In a pan add 2 tbsp crushed garlic, 3 tbsp chilly flakes, 3 tbsp sugar, 1/2 cup water and 1 tsp cornflour/ refined flour mix well and boil it for around 3-5 mins.
For Sticking paste
Take 3 tbsp refined flour mix it well with 1 tbsp of water and prepare a thick paste.
Pick a spoonful of the filling and lay it on the wonton wrapper and roll it into a cylinder and stick using the edible glue.
Fry the rolls in oil on high flame.
The delicious Spring rolls are ready!
Host : Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Pratik Gamre
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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