It was a fun weekend dinner at home. Wanted to try something new with the indo-chinese flavors of our choice. I have made Momos, Pot-stickers, Dim sum, Shu mai, Wontons, and Dumplings, and have posts for everything. But this time I wished to make something that I haven't posted before.
The other reason to make a new post is that I am enjoying and am addicted to experimenting with my camera. I almost take more than hundred pictures of each recipe and select a few to post here, but propping, color combination, correct light, and getting it right is something that I enjoying. It is rightly said, 'Practice makes man perfect'. No one is born with all the skills, but with determination and practice, one can surely learn a trait and do better in it.
This recipe is very similar to my Spring Rolls recipe. The filling is very similar but instead of frying the rolls, I used a steamer to steam the rolls and then tossed them in my freshly made Schezwan Sauce gravy. You should try this out. It was so delicious. If you do make this recipe, please share the pictures on my Facebook page. Instead of rolls, you could make steamed momos or steamed dumpling too.
Ingredients (To make 10 rolls)
10 spring roll or egg roll wrappers (store bought or click here for recipe of homemade wrappers)
1 cup green beans cut lengthwise into 1 inch pieces
1 cup baby carrots jullienne
1 cup sliced onions
1 cup sliced bell pepper
2 cups shredded cabbage
3 cloves garlic minced
1 inch ginger minced
3 tbsp. oil
1 tsp. salt
1 tsp. vinegar
For sauce:
2 tbsp. oil
1 cup chopped spring onions and greens
1/2 cup chopped bell pepper
1/2 cup chopped cabbage
1 tsp. vinegar
2 tbsp cornstarch
1 cup water
Method to make spring roll filling:
- Heat oil in a pan.
- Saute onions, garlic, and ginger for 2-3 minutes.
- Add bell pepper, green beans, carrots, and cabbage. Add salt and vinegar and saute on medium to high heat for 5-7 minutes. Do not over cook veggies.
- Turn off the heat and remove it in a separate bowl and let the filling completely cool.
- To assemble the rolls, place filling in the center of the wrappers as shown in the picture.
- Fold the sides in and roll the wrapper tightly and seal the edge with water.
- Place the rolls in a greased regular steamer or bamboo steamer and steam for 4-5 minutes of till the wrapped appear translucent.
To make the sauce:
- Mix corn starch and water in a bowl and keep it aside.
- In a shallow pan heat oil.
- Saute spring onions and keep some greens aside for garnish.
- Saute chopped bell pepper and cabbage.
- Add schezwan sauce, pinch of salt. Mix well.
- Add corn starch mixture and mix well to form a thick sauce.
- Add steamed rolls into the sauce and turn them lightly till the sauce is coated on it.
- Turn off the heat and garnish with spring greens and bean sprouts.
- Enjoy!
**If you do not have a big pan to toss all rolls in the sauce, you can do few at a time and divide the sauce ingredients accordingly.
Here is step-by-step pictorial recipe:
Click on the picture for the recipe of Homemade Schezwan Sauce!
Heat oil in a pan.
Saute onions, garlic, and ginger for 2-3 minutes.
Add bell pepper, green beans, carrots, and cabbage. Add salt and vinegar and saute on medium to high heat for 5-7 minutes. Do not over cook veggies.
Turn off the heat and remove it in a separate bowl and let the filling completely cool.
To assemble the rolls, place filling in the center of the wrappers as shown in the picture.
Fold the sides in and roll the wrapper tightly and seal the edge with water.
Place the rolls in a greased regular steamer or bamboo steamer and steam for 4-5 minutes of till the wrapped appear translucent.
In a shallow pan heat oil.
Saute spring onions and keep some greens aside for garnish.
Saute chopped bell pepper and cabbage.
Add schezwan sauce, pinch of salt. Mix well.
Add corn starch mixture and mix well to form a thick sauce.
Add steamed rolls into the sauce and turn them lightly till the sauce is coated on it.
Turn off the heat and garnish with spring greens and bean sprouts.
YUMMY!!!!
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