Veg Spring Rolls

Cabbage: grated 1 cup
Carrot: chopped finely 1 cup
Green peas:1 cup
capsicum:1 cup finely chopped
Spring onion:1 cup finely chopped
Salt to taste
Maida:1 cup
Semolina:1/2 cup
oil: for deep frying
Tomato ketchup: 1tsp
Chilli sauce:1 tsp
Ajinomoto:pinch
Soya Sauce:1 tsp

Procedure:

• Make a hard dough out of Maida and Semolina(Bombay rava) an 1/4 tsp of salt.
• Take 1 tsp of oil and heat it in a pan
• Add the vegetables one by one and saute them (the vegetables need to be still crisp)
• Add the chilli sauce, soya sauce, ajinomoto and salt.
• mix well and saute till the moisture evaporates
• Heat oil in the pan for deep frying the rolls
• Make puris from the dough and stuff them with the vegetable mixture and roll them. Close the edges properly (can use little water to seal the edges properly)
• Fry the rolls in oil till golden brown and crisp.

Spring rolls are ready to be served. Serve hot with tomato ketchup.

Tip: Instead of Maida and Semolina dough for the spring rolls we can make a wrapper from Cornflour and use it to make the spring rolls.

Procedure for pan cake:

• Mix  cornflour in water and make a liquid.
• Heat a non stick pan and pour little cornflour mixture and spread the whole of pan.
• After the wrapper is cooked remove it carefully and use it to wrap your spring rolls.