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Indian Cooking Recipe : Fresh Spring Rolls

Ingredients for the Recipe
10 Spring roll skins
1 tbsp Vegetable oil
1 tsp Brown sugar
2 tsp Salt
1 clove Garlic, chopped
1 Medium-size onion, finely-sliced
2 cups Fine-chopped cabbage
1 cup Pre-soaked cellophane noodle
2 cups Bean sprouts (Pare Pin Puak)
2 cups Shredded carrot
1 cup Leek, finely-sliced
4 Eggs, cooked into 4 omelets, sliced thin
1 cup Crab meat
1 cup Shrimp, peeled
1 cup Tofu, cut into 1/2-inch cubes, deep-fried
1 tbsp Oyster sauce
2 tbsp Soya sauce
1/2 tsp Black pepper
1 tsp Sesame oil
10 Chinese lettuce leaves
1/2 cup Scallion or spring onions (green part only), sliced thin Dip
2 cloves Garlic, pounded
1/2 inch Fresh ginger, pounded
2 tbsp Tamarind paste (Ma-gyi Ye)
1 tsp Sugar
1 tbsp Soya sauce
2 tsp Fish sauce
1/2 tsp Salt

Recipe (How to Make Easy):
Mix them well together to a smooth sauce.
Stuffing Heat the oil in the wok & stir-fry garlic, onion & brown sugar. Add the shrimp, crab meat, 1-tsp. salt and continue stir-fry for 1 minutes.
Add the cabbage, bean sprouts, carrots, leek, 1 tsp. salt, oyster sauce, Soya sauce and continue stir-fry.
Add cellophane noodle & deep-fried tofu and continue stir-fry.
Add black pepper & sesame oil just before the wok is removed from the heat.
On each piece of spring roll skin, lay a piece of lettuce, 3 tbsp. full of stuffing, a few sliced omelets, scallions and make a roll.
Serve together with the dip.

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Dal moth is a spicy and crispy snack made from gram flour, asafoetida, turmeric powder, chili powder, moong, sugar, amchur, oil and salt. Its delicious and is popular as an anytime snack or serves as a very good tea snack. [See Recipe]

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