Chinese Rolls with Spicy Sauce

Ingredients

For The Spicy Sauce (makes 3/4 Cup)1/2 cup vinegar
1/2 cup sugar
1/2 tsp red chilli paste
1/2 tsp garlic (lehsun) paste
1 1/2 tsp schezuan sauce
salt to taste
2 tsp cornflour dissolved in 1 tbsp of water

For The Stuffing1 tbsp oil
1 tsp finely chopped garlic (lehsun)
1/4 cup thinly sliced spring onions whites
1/4 cup thinly sliced carrots
1/4 cup thinly sliced cabbage
1/4 cup thinly sliced capsicum
2 tbsp bean sprouts
1/4 cup boiled chinese fine noodles
2 tsp soya sauce
salt to taste

Other Ingredients2 (8”) rice (chawal) wrappers ( readily available in the market)

Method 
For the spicy sauce

1. Combine all the ingredients in a small pan and cook on a medium flame for 2 to 3 minutes, while stirring continuously or till it thickens. Keep aside.

For the stuffing

1. Heat the oil in a wok or kadhai on a high flame till it smokes.
2. Add the garlic and spring onion whites and sauté on a high flame for a minute.
3. Add all the remaining ingredients and sauté on a high flame for 2 minutes.
4. Divide the stuffing into 2 equal portions and keep aside.

How to proceed

1. Dip a rice wrapper in enough water till it softens.
2. Place it on a flat, dry surface and spread a portion of the stuffing on one edge of the wrapper and fold to make a roll.
3. Cut each roll into 4 pieces and keep aside.
4. Repeat with the remaining wrapper and stuffing to make 3 more rolls.
5. Heat a sizzler plate on an open flame till it is red hot.
6. While on the flame, pour 2 tbsp of the spicy sauce over it. Place the stuffed rolls on it and top with another 2 tbsp of the spicy sauce. Cook on a medium flame for 2 to 3 minutes to get the sizzling effect.
7. Place the sizzler plate on the wooden tray and serve immediately with the remaining spicy sauce.