Vegetable spring roll


For wrapper

Rice flour -1cup

Flour- 4 tbsp

Salt- half tsp

Eggs -4

Cooking oil- 1 tbsp

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 )