Veg Spring Roll

Preparation time : 30 minutes
Cook time : 60 minutes
Number of Servings : 4-5 persons

Ingredients : 

To Make Spring Roll Sheet :
Maida - 1 Cup
Salt - 1/2 Tsp
Oil - 2 Tbsp
Water

To Make Filling :
Oil - 1 Tbsp
Garlic - 1 Tsp
Ginger - 1 Tsp Finely Chopped
Onion - 1 No. Thinly Sliced
Capsicum - 1/2 No.
Carrot - 1 No.
Shredded Cabbage 
Salt - 1/2 Tsp
Pepper
Vinegar - 1 Tsp
Soy Sauce - 1 Tsp
Chili Sauce - 1 Tsp
Spring Onion Greens

To make seal paste :
Maida - 2 Tbsp
Water

METHOD :

1. Mix maida, salt, oil and water, Mix it to a dough. Knead it well for about 10 mins.

Let it rest for about 30 mins.

2. Roll it into thin wrappers.

3. Mix all purpose flour and water in a bowl and keep aside.

4. Heat 2 tbsp oil in a wok.

5. When the oil is hot, add ginger and garlic and fry for a few seconds.

6. Firstly, add onion and fry till translucent, then add cabbage, capsicum, carrots, black pepper powder, salt, red chilli sauce, soy sauce and rice vinegar.

Increase the heat and cook till all the water is evaporated and the filling is dry.

Remove the wok from heat and let the filling cool.

7. Take one spring roll sheet and keep a tbsp of filling at one corner.

Roll to cover the filling.

Fold the sides inside.

8. Apply little maida mixture on the other end and roll till you reach the end. Secure the ends nicely.

Make all the spring rolls in a similar way.

9. Heat oil in a pan.

10. Deep fry all the spring rolls on medium heat till they are golden brown.

Drain on a tissue lined plate.

Serve hot with chilli dipping sauce