SPRING ROLL

Ingredients 

Stuffing 

1 chopped onion

1/2 cup grated cabbage

1/4 cup grated cauliflower

1/4 cup grated carrot

1/2 green chopped capsicum 

5-6 chopped french beans

1/2 cup boiled noodles 

½ teaspoon black pepper powder

1/4 teaspoon white pepper powder

1 teaspoon soy sauce

2 teaspoon tomato sauce

1 teaspoon vinegar

1 tablespoon grated ginger & garlic

salt as required

2 tablespoon oil

Covering/ Sealing/ Frying 

10-12 spring roll sheets

2 tablespoon all purpose flour

2-3 tablespoon water as required to make a thick paste

Oil for frying

Recipe

Step 1 Stuffing-

Heat 2 tablespoon oil in a kadai. 

Add ginger & garlic and sauté for a minute, add onions and sauté for 1-2 minutes

till it turns translucent now add all the vegetable.

Now increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame.

Add black pepper, salt, all sauce and vinegar.

Stir everything very well.

Now add the cooked noodles.

Taste it if you want spicy add pepper/chilli as per your taste.

Stir and keep the filling aside. let it cool down.

Step 2 Sealing-

in a bowl mix all purpose flour and 2-3 spoon water, stir well to make a thick paste without any lumps.

Step 3 Assembling

If you are using frozen spring roll sheet keep them out of fridge as per packet instruction.

Now take one sheet. 

Now put 1-2 tablespoon filling on one corner of sheet.

Roll it for one turn now apply sealing mixture on the edges.

Fold the side corner and give it 1-2 roll now apply mixture on another corner.

Gently but tightly roll till the end.

Place the roll with the sealed side downwards.

Step 4 Frying-

Heat oil on a medium heat, gently slid on spring rolls.

Fry 3-4 spring rolls at a time.

Once they become light golden, turn them over and fry the other side.

fry them till they are crisp and golden. the spring rolls get fried very quickly.

Put spring roll on a kitchen paper towels to remove excess oil.

Serve hot spring rolls with red chili sauce or tomato ketchup.