Cheese and Mushroom Spring Roll Recipe

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Cheese and Mushroom Spring Roll Recipe

spring rolls-monish gujral

By Monish Gujral Published: May 18, 2013

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    1. Place a skillet on stove, add 4 tbs olive oil and wait till it warms. Add onions & garlic and sauté until fragrant.
    2. Meanwhile chop the spinach, green chilies and mushrooms and then add it to the skillet. - Sprinkle some salt & black pepper over it, now add the grated cottage cheese and leave it for about 10 mins so that the mushrooms and spinach softens and cooks. - Remove the skillet from heat and put the mixture in a bowl, mix the processed cheese in it.
    3. Now, take spring roll sheets and scoop in some filling. Fold the left and right side of the wrapper over the filling. Now rolls the sheet from top to bottom and then seal the edge by dipping your fingers in some water and pasting over the sheet.
    4. Pour in some oil (about 1 inch deep) in a deep-frying pan, leave it on a medium to high heat. Wait until the oil bubbles up and is ready to fry. Test by dipping one side of the roll if it sizzles then it’s ready to leave the spring rolls into the pan. - Cook until its golden brown and place it on paper towels to soak the access oil from the rolls. - Serve the spring rolls while they are hot with some schezwan or chilly sauce.

    First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

    1 Comment

    1. maillot de foot pas cher

      June 20, 2013 at 6:38 pm

      this is great blog, I will certainly be back.

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