Petitchef

Veggie spring roll and manchow soup

Main Dish
4 servings
17 min
30 min
Very Easy

Ingredients

Number of serving: 4

For Manchow Soup:

Shredded Cabbage - 1 cup

Finely chopped Carrots - 5 tablespoons

Chopped Mushroom - 1/2 cup

Chopped Green Bell Peppers - 1/4 cup

Chopped Red Onions - 5 tablespoons

Finely Chopped Spring onions - 3 tablespoons

Finely Chopped Ginger - 1 tablespoon

Finely Chopped Garlic - 1 tablespoons( Garlic os not much hot like Indian Garlic, use according to it)

Finely Chopped Green Chillies - 1

Lemon juice - 2 teaspoons

Chicken stock - 4 cups

Dark Soy Sauce - 1 tablespoon

Chilli sauce - 2 tablespoons

Black Pepper powder - 1 teaspoon

Corn Flour - 1 tablespoon( use according to your desired soup consistency)

Cooked Noodles - 1 cup

Salt - to taste


For Veggie Spring Roll:

Spring roll Wrappers - 6

Canola oil for deep frying


For Sauteeing:

Oil - 2 teaspoons

Shredded Cabbage - 1 bowl

Thinly sliced carrots - 4 tablespoons

Thinly Sliced Mushroom - 4 tablespoons

Chopped Green Bell Pepper - 3 tablespoons

Thinly Sliced Bamboo shoots - 2 tablespoons

Bean Sprouts - 2 tablespoons

Salt - to taste

Light Soya Sauce - 1 tablespoon

Preparation

  • For Manchow Soup:
    First prepare the chicken stock and keep it aside. Heat oil in the pot, add the chopped ginger,garlic,green chillies,spring onions and red onions. Saute for a while till the raw smell of ginger n garlic goes off in medium flame. Then add the mushroom saute for 2 mts and then add other chopped Veggies cook for 2 mts.( veggies should be in crisp). Now add the chicken stock, salt and let it boil , then add the soy sauce, chilli sauce, salt and black pepper powder. Close the pot with the lid to cook for 5 mts, meanwhile mix the cornflour with enough water add it to the pot. Stir it well and close the pot with lid to cook in medium flame. Heat separate pan and fry the noodles with little bit of oil to bit crisp. Now the Hot Soup is ready to serve with fried noodles.
  • For Veggie Spring Roll:
    Mix 1 tablespoon of cornflour with little bit of water in separate bowl for wet the edges of Spring roll.
  • For Sauteeing:
    Heat oil in a pan, saute all the veggies lightly ( should be in crispy). Don't cook fully and add the soy sauce and salt. Saute it nicely in medium flame till the sauce get sticks to the veggies. Now spread the sauteed veggies in the plate to cool. After 15 to 20 minutes, heat oil in the kadai for deep frying. Meanwhile, wrap the spring roll with veggies. Deep fry the rolls till it turns golden brown and drain it in the kitchen towels. Then serve hot with ketchup.

Photos

Veggie Spring Roll and Manchow Soup, photo 1Veggie Spring Roll and Manchow Soup, photo 2





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