Veg Spring Rolls

I have been meaning to try this for a long time, finally I was able to make it. I made the wrappers at home itself, if you wish you can use store brought pastry sheets.  I added few leftover cooked noodles as I had it. However if you wish you can omit. You can add sweet corn, peas, capsicum. In short you can add and make the filling as you wish to have.  So here goes the recipe. Happy cooking...

Ingredients:

For the dough

Maida/All purpose flour - 1 1/2 cup
Salt per taste
Oil - 2 tbsp
Water as required

For the stuffing:

Cabbage - 2 cups
Carrot - 1 cup
Noodles - 1/2 cup
Spring onions - 1/2 cup
Garlic - 5-6 
Black pepper powder - 2 tbsp
Red chilli sauce - 1 tbsp
Soya sauce - 1/2 tbsp
Vinegar - 1 tbsp
Salt  as required
Oil - 1 tbsp and for deep frying

Method:

Mix all the ingredients for the dough and knead it into a soft dough. Keep it aside.

In a pan/kadhai heat oil and add chopped garlic.

 Now add shredded cabbage and carrot and mix well. 

Add salt and pepper powder and cook for about 2 minutes on a high flame. 

Add the sauces. Mix well. 

                                


Now add spring onions and greens, cooked noodles. 

Roll each portion into thin sheets.

Place the stuffing and roll this till half of the sheet. Fold the sides and bring it to the center. Apply little water on the edges and roll it tightly. If you feel it is not sealed properly, you can use corn flour paste. Apply on the edges.
Repeat the same for the rest of the filling.

Keep oil for deep frying. Place the spring rolls into the oil. Fry on both sides until golden brown. Drain excess oil in kitchen towel.

Mix all the ingredients for the dough and knead it into a soft dough. Keep it aside.
In a pan/kadhai heat oil and add chopped garlic. Now add shredded cabbage and carrot and mix well. Add salt and pepper powder and cook for about 2 minutes on a high flame. Add the sauces. Mix well. Now add spring onions and greens, cooked noodles. Mix well and keep it aside to cool down to room temperature.
Divide the dough into 8-10 portions.
Roll each portion into thin sheets. Place the stuffing and Roll this  till half of the sheet. Fold the sides and bring it to the center. Apply little water on the edges and roll it tightly. If you feel it is not sealed properly, you can use corn flour paste. Apply on the edges.
Repeat the same for the rest of the filling.
Keep oil for deep frying. Place the spring rolls into the oil. Fry on both sides until golden brown. Drain excess oil in kitchen towel.
Serve hot.