Vegetable Spring Rolls Perfect on Rainy Days!

Its raining cats and dogs! and I'm in a mood to make something that is apt for this season. So here I post for you delicious crispy veg spring rolls. It doesn't take much time. You can prepare the filling well in advance and plus your spring roll sheets are already available at many grocery shops, so everything is just simple, your spring roll will be prepared in no time and you can enjoy it looking at the rains outside.

Few things you need are:

Ingredients:

1. Spring Roll Sheets  --  6
2. Cabbage  --  grated 2 cups
3. Carrots grated  --  2 cups
4. Ginger and Garlic crushed  --  1 tablespoon
5. Spring Onions chopped  --  1/2 cup
6. Soya Sauce  --  2 tsp
7. Red Chilli Sauce  --  1 tsp
8. Maida paste  --  2 tablespoon
9. Oil to deep fry and for making the filling
10. Salt to taste

Method:

• You can buy the ready made roll sheets and keep it in freezer and use them after keeping them out for about 40 minutes. Follow the steps given in the packet.
• Heat oil in a deep kadai and when its nice hot add the cabbage and carrot along with the ginger garlic paste and stir fry for two to three minutes.
• Now add the soya sauce and red chilli sauce and stir fry on high flame for couple of minutes.
• No add the spring onions and give it a quick stir. Check for salt and add as required.
• Keep the veg filling aside.
• Now take one square sheet at a time and then keep it in diamond position now put about 2 teaspoon of filling in one of the corner and then start rolling. After you roll for one or to times fold both the sides and then you will have a triangle part left to fold. Now take some maida paste and grease it on the sides and then roll over completely sealing both the sides.
• Heat oil in kadai and fry the spring rolls on high heat as the sheet is too thin and does not need much cooking.

Chefs Reccomendation:

• If you are making non veg spring rolls you can add chicken or prawns or any meat or fish and make it same way.
• If you are making roll sheets then make a dough out of 2 cups maida and with some salt and sugar and keep it for some time well in advance and then make thin sheets either with pasta roller or with rolling pin. But remember the correct texture of the spring roll sheet is like butter paper thin.