Chinese Cigar

Giving you a choice of calling it "Bite-sized Spring Roll" or "Chinese Cigar"!!! No matter what you choose, it's as yummy as any other Indo-Chinese dish. It serves delightful option to serve on appetizer plate in form of veggie-packed bundles!!! 

Makes: 10-12

INGREDIENTS: 

For Wrappers--

1/2 cup Plain flour (Maida)

1 tsp Oil

Salt, to taste

For Stuffing--

1/2 cup Shredded Cabbage

1/4 cup Grated Carrot

1/8 cup Finely chopped Capscium

2-3 tsp Finely chopped French Beans

1 tsp Soya Sauce

2 tsp Red chilly sauce

1/2 tsp Vinegar

A pinch of Aji no Moto (MSG)

1/4 tsp Black pepper powder

Salt, to taste

2 tsp Oil

Cornstarch Slurry: 1/2 tsp Cornstarch + 1 tsp Water 

METHOD:

- Mix flour and salt in a bowl and knead a soft dough using lukewarm water. Once done, apply oil and knead it for a min again. 

- Cover with a lid or plastic wrap and keep it aside for 10 mins.

- Heat oil in a pan and add all veggies along with rest of the ingredients. 

- Toss well for a few seconds and turn off the heat. 

- Transfer it to another bowl and cool it down to room temperature.

- Divide the dough in 10-12 small balls. Take one of them, roll out to make puri-size. 

- Put a spoonful of stuffing mixture on it and fold 2 sides vertically.

- Now roll it from top to bottom tightly. Apply cornflour slurry on the edge to seal the side. 

- While preparing these rolls, heat oil in deep-frying pan. Once all the rolls are done, slide 3-4 each time carefully in pan and deep fry it to golden brown and crunchy crust. 

- Serve hot with Garlic-Tomato Sauce!!! :)

SJ's NOTE:

- Ready-to-use spring roll wrappers can be used instead.

- I mostly avoid using Aji no moto, but it is a must ingredient for any Chinese delicacy.