Spring Rolls

Oil - 1 tsp

Spring Onion - 2 sprigs

Cabbage - 3 cup, shredded

Carrot - ½ cup, shredded

Bell Pepper - ¼ cup, julienne

Noodles - 1 cup, cooked

Soy Sauce - 1 tsp

Vinegar - 1 tsp

Salt & Pepper

Red Pepper flakes - 1 tsp

Spring Roll Wrappers - 6

Sweet and Sour Chilli sauce

Heat Oil in a large pan and sauté the Spring Onion whites.

Stir in all the Vegetables except the Spring Onion Greens. Sauté on High flame for 3 mins.

Stir in cooked Noodles along with Soy Sauce and Vinegar; sauté for 1 min. Season the mixture with Salt, Pepper and Red Pepper flakes. Remove from heat and stir in Spring Onion Greens; allow the mixture to cool down completely.

Place a spoonful of the Vegetable stuffing in one Spring Roll Wrapper. Roll the wrapper like a burrito and seal the edges by dampening them with Water. Cover the prepared Spring Rolls with moist cloth until ready to fry.

Deep fry the Spring Rolls in hot Oil until golden. Serve warm with Sweet and Sour Chilli sauce.

Note: You can also bake the Spring Roll by brushing them generously with Oil and cooking in the oven at 400 F for 12 min. If needed flip the Rolls and bake for another 6 min.

Coconut Shrimp

Shrimp - 12, peeled, deveined and butterflied

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Ginger Garlic paste - 1 tsp

Lemon juice

Egg Whites, from 1 Egg

Salt & Pepper

Coconut - 1 cup, grated

Panko Bread Crumbs - 1 cup

All Purpose Flour - 1/4 cup

Corn Starch - 1 tbsp.

Oil

Sweet Chili Sauce - 1/4 cup, for serving

In a large bowl add the Shrimp along with Turmeric, Chilli powder, Ginger Garlic paste, Lemon juice, Egg whites and required Salt. Mix well and let the Shrimp marinate in this mixture for at least 20 min.

In another bowl add the Coconut gratings along with Panko, AP Flour, Corn starch and required Salt; mix well and keep aside.

Dredge the seasoned Shrimp in the Coconut mixture and deep fry in medium hot Oil until golden brown.

Serve hot with Sweet Chilli sauce.

Medhu Vadai

Urad dhal - 1 cup, soaked in Water for 3 hours

Peppercorn - 1 tbsp.

Cumin - 1/2 tbsp.

Onion - 1, diced

Green Chilli - 4, diced

Ginger - a small piece, grated

Curry Leaves

Salt

Oil

Grind the soaked Urad Dhal to a fine paste with very little Water. Aerate the Dough by mixing with your hands fast. The Dough should float when placed on a bowl of Water.

Crush Peppercorn and Cumin seeds coarsely in a mortar using a pestle.

To the prepared Dough add Onion, Green Chillies, Ginger, Curry Leaves, Pepper - Cumin Powder and required Salt. Mix well and make Lemon sized balls with the Batter. Slightly flatten the batter in your palms and make a small hole in the center. Gently drop the Batter in hot Oil and deep fry until golden.

Serve warm with Coconut Chutney.