Veggie spring roll and manchow soup

Name: Veggie spring roll and manchow soup
Prep time: 17 min
Cook time: 30 min
Total time: 47 min
Yield: 4
Cuisine: En
Ingredients: 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; Spring roll Wrappers - 6; Canola oil for deep frying; 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

Main Dish

Very Easy

47 min

Preparation

Preparation17 min

Cook time30 min

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.