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VEGETABLE SPRING ROLL WITH HOT SAUCE

Ingredients
For vegetable stuffing For the sealing paste
Oil 30 ml 6 tablespoon all purpose flour or
Cabbage 150 grams cornstarch
Carrots 80 grams 4 to 5 tablespoon water or add as
Capsicum 50 gm required to make a thick paste
French beans 50 gm Ingredients for wrapper
Green onion 10 gm 50 gm flour
Black pepper 2 gm 50 gm corn flour
Soy sauce 15 ml 200 ml water
Celery 10 gm 2 eggs
Salt as required Make thin batter with all ingredients and
Oil for deep frying cook thin pan cake.
Preparation
Cut the veggies in julienne shape.
Making stuffing
Heat oil in a wok. Keep the heat to medium and add the spring onion whites. Stir and
then add all the vegetables. Increase the heat to high and stir fry the veg for 4 to 5
minutes. Add crushed black pepper powder and soy sauce.Mix everything very well.
Season it with salt. Stir again very well. The filling has to be dry. Switch off the heat
and add the spring onion greens. Stir and keep the vegetable filling aside. Let it cool at
room temperature.
Preparing sealing paste
In a bowl, mix the all purpose flour and water. Whisk very well to make a thick paste
without any lumps.
Stuffing Spring Rolls
Now take the spring roll wrapper. Apply the sealing paste on the edges of the wrapper.
Then place 1 to 2 tablespoons of the veggie stuffing on one side.
Wrapping Method
Roll the wrapper with vegetable halfway. Then spread the batter on the sides.
Seal both the sides from sideways. Spread some batter on the sealed edges.
Then bring the open side on top of the spring roll. Press gently and seal it.
Now place all the spring rolls with the sealed edges facing down on a plate. Your hands
will become messy when stuffing the spring rolls.
Deep frying veg spring rolls
Heat oil at the deep frying temperature (180 to 190 degrees Celsius/356 to 374 degrees
Fahrenheit).
Gently slid a spring roll in the hot oil. Keep the heat to medium. If the oil is not hot
enough, then they absorb oil and become soggy.
Once they become light golden, turn them over and fry the other side.
Fry till they are crisp and golden turning over as needed. These spring rolls get fried
quickly.
Remove the fried veg spring rolls with a slotted spoon.
Drain them on kitchen paper towels to remove excess oil. Fry the remaining rolls in
batches.
Garnish veg spring rolls with some chopped spring onion. Serve fried spring rolls hot
with chili hot sauce.
For hot sauce
Dry chili 100 gm
Seasoning to taste
Soak the dry chili in hot water and after soft make paste adding seasoning and serve
with spring roll.

HOT AND SOUR SOUP

Ingredients
Carrot 50 gm Corn flour 50 gm
Button mushrooms 20 gm Black pepper powder 5 gm
Cabbage 50 gm Soy sauce 10 ml
Beans 20 gm Rice vinegar 10 ml
Celery 10 gm Stock 1 lit
Onion 50 gm Coriander leaves 5 gm
Garlic 5 gm Sesame oil 10 ml
Ginger 5 gm Salt as required
Method
First rinse and chop the cabbage and beans.
Wash the mushrooms and then slice them.
Rinse, peel and chop the carrots. Chop the onions, ginger, celery and garlic.
Heat oil in a pan or wok. Add finely chopped onions, ginger and garlic. Stir and saute on
a medium heat for 2 minutes. Then add the finely chopped beans. Stir and add the
sliced mushrooms.
On a medium to high heat, stir fry till the mushrooms get lightly browned from the
edges. Meanwhile make a paste of corn starch and water. Keep aside.
Once the mushrooms are lightly browned, add carrots, cabbage and celery. Stir fry
these veggies on a high heat for 2 to 3 minutes. Add water or stock. Stir well. Add soy
sauce and stir. Then season with salt. Bring the soup to a simmer on medium heat.
Stir the cornstarch paste and add it to the soup. Stir and mix again very well.
Allow the soup to thicken on a low to medium heat. When the hot and sour soup has
thickened, add hot sauce, pepper and vinegar. Serve the hot and sour soup steaming
hot garnished with coriander leaves or spring onion greens.

VEGETABLE FRIED RICE

Ingredients
Oil 20 ml Salt and pepper to taste
Cauliflower 100 gm Rice 200 gm
Broccoli 100 gm Ginger 5 gm
Carrots 100 gm Garlic 5 GM
Beans 50 gm Soy sauce 30 ml
Capsicum 50 gm Sesame oil 10 ml
Green peas 100 gm Green onion 10 gm

Methods
Cut small dice all the vegetables and blanch accordingly.
Heat wok and add oil, sauté ginger garlic and onion. then add broccoli, carrots, peas and
capsicum. Stir often until the vegetables are crisp-tender, about 4 minutes.
Stir fry the rice:
Return the wok to the burner over high heat, add oil, then add the cooked rice . Stir fry, stirring
occasionally, until it is lightly browned in spots, about 5 minutes. Add the soy sauce, sesame oil,
and 1/2 cup scallions.
Finish the fried rice:
Return the vegetables to the wok with the rice. Cook, stirring often, until everything is
combined and hot. Taste and adjust the seasonings with salt and pepper, if needed. Sprinkle
the additional scallions over the top, and serve.

FRIED FISH IN HOT GARLIC SAUCE

Ingredients for marinating: Flour 20 gm
Fish (fillet) 1/2 kg. Salt a pinch
Salt 1/2 tsp. Oil for deep frying
Black pepper 1/2 tsp.
Soy sauce 1 tbsp. Ingredients for sauce:
Vinegar 1 tbsp. Garlic 50 gm
Ginger garlic 10 gm Soy sauce 10 ml
Ingredients for batter: Chilli sauce 5 gm
Egg 2 nos Corn flour 10 gm
Corn flour 20 gm Stock or water 500 ml
Oil 15 ml
Method:
Marinade the fish with salt, soy sauce, black pepper, G G paste and vinegar for half an
hour. In a bowl take egg, salt, corn flour and flour. Mix them together to form a batter.
Dip fish in the batter and deep fry till golden brown.
For sauce: Heat oil in a pan. Fry garlic and add chicken stock or water. Bring to boil.
Add hot sauce and soy sauce. Dissolve corn flour in little water. Add it to the boiling
stock and cook till the sauce gets thick. Place the fried fish and mix properly then go for
final seasoning and serve as garnish of green onion.

STIR FRIED SEASONAL VEGETABLE

Oil 20 ml Cauliflower 50 gm
Onion 50 gm Soy sauce 20 ml
Carrots 50 gm Ginger garlic 10 gm
Broccoli 50 gm Seasoning to taste
Capsicum 50 gm Green onion 10 gm
Beans 50 gm

Method
Prepare onion, carrot, beans and capsicum in baton shape. Floret cut broccoli and
cauliflower. Blanch carrot, beans, cauli and broccoli as accordingly. Chop green onion,
ginger and garlic.
Heat the oil in wok or large deep skillet on medium-high heat. Add onion, garlic and
ginger; stir fry 2 minutes. Add remaining vegetables; stir fry few minutes. Add
capsicum, soy sauce and seasoning; stir-fry until well blended. Serve with the garnish of
green onion.
 KIMCHI SALAD
Ingredients of Kimchi
1 kg Cabbage 1 cup Soya sauce
1 tbsp Salt 1 1/2 tsp Sugar
2 tbsp Spring onions, finely chopped 1 cup White vinegar
1 tbsp Garlic, finely chopped 1 tbsp Chili flakes
1 tbsp Ginger, finely chopped 3 tbs Sesame oil
How to Make Kimchi
Chop cabbage, place in steel bowl and sprinkle salt over it, and mix well. Leave it for 3-
4 hours, till a little wilted.
Squeeze a few times till cabbage has softened.
Mix in the rest of the ingredients except the oil and transfer into sterilized jars.
Seal and leave for 24 hours, before using. Serve it with dash of sesame oil.

DATE PANCAKE