Vegetable Manchurian Roll ( Wraps and Rolls Recipes)
by Tarla Dalal

These rolls adds an all-new dimension to the simple manchurian. Serve it with the lovely sweet and sour sauce, schezuan sauce and salads to experience a uniwue melange range of flavours. Ofcourse, don't forget the stir- fried rice to complete the chinese experience.

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Vegetable Manchurian Roll ( Wraps and Rolls Recipes) recipe - How to make Vegetable Manchurian Roll ( Wraps and Rolls Recipes)

For The Vegetable Balls
2 cups finely chopped cabbage
1/4 cup grated carrot
finely chopped spring onions
1/4 cup cornflour
2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
salt and to taste
oil for deep-frying

For The Manchurian Sauce
2 tbsp oil
1 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
2 tsp dark soy sauce
2 tbsp cornflour dissolved in 1/2 cup water
2 pinches sugar
salt to taste

Other Ingredients
4 rotis
1 cup stir-fried rice
1 cup shredded cabbage
1 cup finely chopped spring onion greens
6 tbsp schezuan sauce
2 tbsp sweet and sour sauce

Method
For the vegetable balls

Combine all the ingredients except the oil in a bowl and mix well.
Divide the mixture into 16 equal portions and shape each portion into a round ball.
Heat the oil in a kadhai and deep-fry the balls on a medium flame till they are golden brown in colour from all sides. Drain on absorbent paper and keep aside.

For the manchurian sauce

Heat the oil in a wok or frying pan over a high flame.
Add the garlic, green chillies and ginger and stir-fry on a high flame for a few seconds.
Add ½ cup of water, soya sauce, cornflour paste, sugar and salt, mix well and simmer for a few minutes till it thickens, while stirring continuously. Keep aside.

How to proceed

Just before serving, put the vegetable balls in the sauce and bring to boil.
Place the roti on a clean dry surface and arrange ¼th of the stir-fried rice in a row in the centre of the roti.
Arrange 4 vegetable balls and ¼ cup each of cabbage and spring onion greens over it.
Finally spread 1½ tbsp of schezuan sauce and ½ tbsp of sweet and sour sauce over it and roll it up tightly.
Repeat with the remaining ingredients to make 3 more rolls.
Wrap a tissue paper around each roll and serve immediately.

Tips

Make the rolls immediately once the vegetable balls have been boiled with the Manchurian sauce to prevent the sauce from drying up and becoming gelatinous.

Nutrient values (Abbrv) per roll