MANCHURIAN ROLLS

MANCHURIAN ROLLS
Crusty bread rolls stuffed with vegetable manchurian
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Crusty bread rolls 4

Cabbage, grated 1 medium

Carrot, grated 1 medium

Cauliflower, grated 1/4 small

Salt to taste

Spring onions with greens, chopped 3 medium

Refined flour (maida) 1/4 cup

Cornflour/ corn starch 1/4 cup

Oil to deep fry

Sauce

Oil 2 tablespoons

Ginger, chopped 1 inch piece

Garlic, chopped 4-6 cloves

Celery, chopped 2 inch stalk

Green chillies, chopped 3

Light soy sauce 2 tablespoons

Sugar 1 teaspoon

MSG 1/4 teaspoon

Salt to taste

Vegetable stock 1 cup

Cornflour/ corn starch 2 tablespoons

White vinegar 1 tablespoon

METHOD
Mix cabbage, carrot and cauliflower in a bowl and thoroughly rub in one teaspoon of salt. Add spring onions, refined flour and cornflour. Mix thoroughly. Shape into lemon-sized balls.Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for three to four minutes on moderate heat or until golden brown. Drain and place on an absorbent paper. Heat two tablespoons of oil in a wok or a pan and stir-fry ginger and garlic for one minute. Add celery and green chillies and stir-fry for one minute more. Add soy sauce, sugar, MSG and salt to taste. Stir in vegetable stock and bring to a boil. Dissolve two tablespoons of cornflour in half a cup of water and stir into the hot stock. Cook, stirring continuously, for a couple of minutes or until the sauce starts to thicken. Add the fried vegetable balls and vinegar and mix well. Slit open the rolls. Spread the balls and gravy in each. Serve immediately.