Recipe for Mushroom and Cumin Samosa and Oriental Spring Roll with a s 
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Yield:
4 servings
Ingredients:
Amount Ingredient
SPRING ROLL BATTER ----------------
120 gm Plain Flour
55 gm Cornflour
3 tbl Vegetable Oil
400 ml Cold Water
----------------- FILLING FOR SPRING ROLLS ----------------
1/2 pkt Beansprouts
1 x Green Pepper
1 x Red or Yellow Pepper
1 med Carrot
1 x Piece Fresh Ginger Root
12 x Mange Tout
1 x 7.5 cm Piece Leek
1 x Clove Garlic, (crushed)
Soy Sauce
Salt & Pepper
----------------- MUSHROOM SAMOSA ----------------
1 sm Onion, (chopped)
1 x Clove Garlic, (crushed)
1 tsp Ground Cumin Seeds
1/2 tsp Ground Coriander Seeds
225 gm Mushrooms, (thinly sliced)
15 gm Unsalted Butter
2 sht Filo Pastry
Melted Butter to brush
----------------- SAUCE ----------------
1 tbl Dark Soy Sauce, (1 to 2)
150 ml Vegetable Stock
1 tbl Amontillado Sherry
1 stk Cinnamon, (broken in half)
Instructions:
Instructions: Spring Roll Batter

1. Mix flour and cornflour together.

2. Make a well in the middle and add the oil.

3. Gradually add water to make a smooth batter. Let it stand for 30 minutes.

Filling

4. Using a hot skillet or crepe pan, make the pancakes in the ususal way.

5. Shred all vegetables into matchstick sized pieces. Fry with garlic in a little sesame oil, keeping everything very crisp. Season with soy, salt and pepper.

6. Lay a spoonful of mixture on each pancake. Fold the sides over the filling and then starting at the bottom, roll each pancake over the filling to form an enclosed cylinder. Brush edges with beaten egg yolk to seal. Put them apart on an ovenproof tray, lightly greased.

Mushroom Samosa

7. Fry onion and garlic in butter until soft.

8. Add ground spices and fry to release flavour.

9. Add mushrooms and cook. Season and check flavour.

Sauce

10. Reduce down to concentrate the flavour.

11. Pass through a fine sieve into a clean pan.

12. Whisk in small pieces of chilled butter until thickened glossy sauce is formed. Just before serving, stir in 1 tbsp of chopped fresh coriander leaves

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