For wrapper
Rice flour -1cup
Flour- 4 tbsp
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Salt- half tsp
Eggs -4
Cooking oil- 1 tbsp
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Water- 2 cups
Sift all the dry ingredients together twice. In a separate bowl, mix in the ingredients to form a smooth batter. Mix thoroughly to get all the lumps out. Cover and set aside in a cool place for an hour. Heat a non-stick frying pan and spray a little cooking oil on it. Pour in a little batter and quickly swirl in around to make a thin pancake. You don't have to flip it to cook, the other side. Repeat till batter is used. Make about 20 wrappers.
For Filling
Onion- 1 sliced
Ginger garlic paste- 1 tsp
Soya sauce -1 tbsp
Chopped green chillies- 1
Shredded carrot, beans, cabbage -1cup
Fine julienne capsicum –half cup
Oil- 2 tsp
Salt and pepper- to taste
Heat the oil in a pan and fry the onion until transparent. Add the ginger and garlic paste and fry for another minute. Add the shredded vegetables, capsicum and green chillies. Sprinkle some water and cook closed until soft, yet crunchy. Turn the heat on high and add soya sauce .Mix well for a minute. Lower the heat, mix salt and pepper. Remove from fire and cool.
Making the spring rolls
Place the spring roll wrapper in front of you, with one corner at the bottom, so that resembles a diamond shape. Brush the four edges of the wrapper with beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Lift the wrapper over the top and tuck it in, then the right side, and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until the rolls are finished. Deep fry the spring roll until lightly brown, which should take a minute. Serve your crispy spring roll with sweet chilly sauce.
Sweet chilly sauce
Dried red chillies crushed- 1tbsp
Vinegar- 100ml
Water- 100ml
Sugar- 200gm
Mix together, chilli, vinegar,
water and sugar.
Simmer the ingredients in a sauce pan, stirring frequently over low heat, until thickened (about 30minutes )