INGREDIENTS :-
* for spring rolls
1 tbsp -oil
3 to 4 clove -garlic
2 tbsp -spring onion
1/2 cup -carrot
1/2 cup -capsicum
1/2 cup -cabbage
1/2 cup -mushroom
1 cup -cooked rice vermicelli noodles (optional)
1 tbsp -red chilli sauce
1 tsp -soy sauce
1 tsp -vinegar
salt to taste
black paper to taste
1/2 tsp -corn starch
spring onion
* for sweet chili sauce
1/3 cup -sugar
1/3 cup -water
1 tbsp -garlic
2 tbsp -red chili flakes
1/2 tsp -salt
1/4 cup+1 tbsp -white vinegar
1 tbsp -ketchup (optional)
1 tbsp -light soy sauce (optional)
1 tbsp corn starch + 2 tbsp water
METHOD
(for sweet chili sauce)
-in a pan add water, sugar, salt, garlic, vinegar and chili flakes.
-(you can also use crushed fresh red chilies instead of red chili flakes)bring the mixture to a boil. once it’s boil reduce the heat and let it simmer for 5 minute. now add ketchup (for colour) and light soy sauce(for umami).
-add 2 tbsp water to 1 tbsp corn starch.mix and make slurry. add that to the sauce and cook it until it thicken slightly.
-sauce will thicken as it cools down, so don’t cook it too much on the heat.
(for spring roll)
– heat oil in the wok. add garlic and spring onion, saute it for a minute. now add all the vegetables with some salt and stir fry it on high flame for 2 to 3 minute. add the sauce in the vegetable stir it well.
-add little corn starch in the end of stir fry it helps to thicken the extra moisture that release from vegetable.(or you can add salt in the vegetables let it sit for 5 minutes and squeeze out all the water and then stir fry)now switch off the flame.
-add cooked noodles and spring onion ,mix it well. let it cool completely.
– now soak the rice paper in warm water .add mixture and roll it. now roll the spring roll again with another rice paper. brush thick corn slurry on the top and shallow fry the spring roll in the oil on medium to low heat.(you can stuff the same mixture in spring roll sheet and deep fry it in hot oil)
THANKS FOR WATCHING !
#springroll
#sweetchilisauce #ricepaper #shorts