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Spring Rolls Recipe

Spring Rolls Recipe

Myself and my ex-colleague were chatting few days back and one thing leads to another and she asked me if I can help her to make some appetizers as she is hosting a get together.  I was like oh fine sure, me being on my best behavior ...well am best behaved most of the times :D  Anyways coming back to the point so she wanted Spring Rolls and she said she don't want Indian Style, it has to be Chinese style spring roll, to be more precious it has to be like Old Change Kee


Time for me to make a trip to Old Change Kee, they sure don't use cabbage for filling it's something else but what's that I have to find!!  Uncle Google is there for our help and I found Jicama is used to make spring rolls.  Jicama is also know as Mexican Potato, Mexican Turnip,  Yam or Yam Bean.  In Chinese it's known as Bangkwang or Bang Kuan and in Hindi it's Mishrikand and ya before you ask me it's available in Cold Storage, Fair Price and wet market you just have to look for it.   And here is how Jicama looks like (image source google)


I wanted to do a step vise post but on that particular day I had too much in hand and couldn't click anything, you don't mind that right?  I used one full regular spring roll pack which comes with 50 pastry sheets but here giving you guys recipe to make around 10 spring rolls.


Ingredients:

Spring Roll Sheets - 10-12
Jicama/Mishrikand - 2 Cups
Carrot- 1/4 Cup
Garlic - 1 Pod (Large)
Light Soya Sauce - 1 tbsp
White Pepper Powder - 1 tsp
Salt - to taste
Vegetable Oil - for deep frying

For Sealing Paste:
Corn Starch/Maida - 2 tbsp
Water - 5-6 tbsp



Method:

 1. Thaw the pastry sheet as instructed on the cover, normally it's about 40-45 minutes.  Cover the sheets with a wet kitchen towel always, this is to avoid the sheets from getting dry.

2.  Wash, peel and finely chop or grate jicama and carrot and garlic.

3. In a pan heat 1-2 tbsp of oil, add garlic and saute until just light brown.  Now add carrot, jicama  stir well and cook in high flame for 2 minutes. 

4. Add soya sauce, pepper powder, salt and stir well, cook for 3-5 minutes or until jicama and carrot is cooked but still crunchy.
~ Careful while you add salt as soya sauce has salt too.  You can also use black pepper powder and cooking time depends on how you chop or grate the veggies.  If you grated the veggie then you have to cook for 2-3 minutes only, don't make it soggy.

5. Allow the stuffing to get cool. Mix maida and water to form a thick sealing paste.

To Assemble spring roll:

6. Take one spring pastry sheet and lay on a  chopping board, add 2-3 tbsp of filling on bottom corner of sheet, lift and fold it to bring the filling until halfway.

7. Apply sealing paste on sheets corner, fold left side and then right side towards center and fold again to complete the seal tightly.  
~ While you work on one sheet make sure rest of the spring pastry sheets are covered with wet towel.

8. Deep fry until golden brown on all sides, drain on paper towel and serve with any sauce of your choice.

Spring Rolls goes well with plum or tomato sauce.  



Have a nice day ~~