MANCHURIAN ROLLS

Preparation Method :

• Mix the cabbage, carrot and cauliflower in a bowl and thoroughly rub in one teaspoon of salt.
• Add the spring onions, refined flour and corn flour. Mix thoroughly. Shape into lemon-sized balls.
• Heat oil in a wok and deep-fry the vegetable balls in small batches over a medium heat for three to four minutes or until golden brown. Drain on absorbent paper.
• For the sauce, heat oil in a pan and stir-fry the ginger and garlic for one minute. Add the celery and green chillies and stir-fry for one minute longer.
• Add the soy sauce, sugar and salt to taste. Stir in the vegetable stock and bring to a boil.
• Mix two tablespoons of corn flour with half a cup of water and stir into the hot stock. Cook, stirring continuously, for a couple of minutes or until the sauce starts to thicken.
• Add the fried vegetable balls and vinegar and mix well.
• Slit open the rolls and fill with the vegetable balls and sauce. Serve immediately.