Manchurian Rolls Recepie

Manchurian Rolls
Crusty bread rolls stuffed with vegetable manchurian

Cooking Time:  30-40 minutes
Servings:  4 Preparation
Time:  30-40 minutes
Category:  Veg

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.