Indian Cooking Recipe : Fresh Spring Rolls Ingredients: 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 Method: 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. Presentation 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.