Veg Spring Roll

Veg spring roll is an Indian Chinese snack. It can be served as an evening tea time snack or even as a starter.

Measurement: 1 Cup =180 ml
Makes: 12

Ingredients:

1. Spring roll wrappers (ready-made) – 12
2. Cabbage (shredded) – 3 cups
3. Carrot (grated) – 3/4 cup
4. Capsicum (diced) – 1/2 cup
5. Onion (julienned/ chopped) – 1/2 cup
6. Spring onion greens (chopped) – 1/2 cup
7. Ginger (grated) – 3/4 tsp
8. Garlic cloves (chopped) – 12 to 15
9. Soya sauce – 2 tsp
10. Chilly sauce – 1 tsp
11. Tomato ketchup – 1 tsp (optional)
12. Pepper powder – 1/4 tsp
13. Oil for deep frying and 1 tbsp for filling
14. Corn flour/ Maida – 1 tbsp
15. Salt to taste

• Heat 1 tbsp oil in a pan. 
• Add ginger, garlic and onion, stir fry for 30 seconds.
• Add carrot, stir fry for a minute.
• Add capsicum, stir fry for 30 seconds.
• Add cabbage and stir fry till cabbage is slightly done.
• Add pepper powder, all the sauces and salt to taste. Stir fry for 10 seconds.
• Add spring onion and mix well.
• Let the mixture cool slightly.

• Mix corn flour/ maida with little water and prepare paste.
• Place the wrappers on a plate.
• Place sufficient filling at the centre and seal them on all the sides by applying prepared paste.

• Deep fry on medium flame till they turn golden brown.
• Serve hot with schezwan sauce/ chilly sauce/ tomato ketchup/ blend of all these.

• You may add boiled noodles too, while preparing filling.