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Indian Cooking Recipe : How to Make Fresh Spring Rolls

Ingredients for the Recipe

• 10 Spring roll skins
• 1 tbsp Vegetable oil
• 1 tsp Brown sugar
• 2 tsp Salt
• 1 clove Garlic, chopped
• 1 Medium-size onion, finely-sliced
• 2 cups Fine-chopped cabbage
• 1 cup Pre-soaked cellophane noodle
• 2 cups Bean sprouts (Pare Pin Puak)
• 2 cups Shredded carrot
• 1 cup Leek, finely-sliced
• 4 Eggs, cooked into 4 omelets, sliced thin
• 1 cup Crab meat
• 1 cup Shrimp, peeled
• 1 cup Tofu, cut into 1/2-inch cubes, deep-fried
• 1 tbsp Oyster sauce
• 2 tbsp Soya sauce
• 1/2 tsp Black pepper
• 1 tsp Sesame oil
• 10 Chinese lettuce leaves
• 1/2 cup Scallion or spring onions (green part only), sliced thin Dip
• 2 cloves Garlic, pounded
• 1/2 inch Fresh ginger, pounded
• 2 tbsp Tamarind paste (Ma-gyi Ye)
• 1 tsp Sugar
• 1 tbsp Soya sauce
• 2 tsp Fish sauce
• 1/2 tsp Salt

Recipe (How to Make):

1. Mix them well together to a smooth sauce.
2. Stuffing Heat the oil in the wok & stir-fry garlic, onion & brown sugar. Add the shrimp, crab meat, 1-tsp. salt and continue stir-fry for 1 minutes.
3. Add the cabbage, bean sprouts, carrots, leek, 1 tsp. salt, oyster sauce, Soya sauce and continue stir-fry.
4. Add cellophane noodle & deep-fried tofu and continue stir-fry.
5. Add black pepper & sesame oil just before the wok is removed from the heat.
   Presentation
6. On each piece of spring roll skin, lay a piece of lettuce, 3 tbsp. full of stuffing, a few sliced omelets, scallions and make a roll.
7. Serve together with the dip.