Perfect Indo-Chinese Veg Spring RollsVeg

1

In a bowl, combine the all-purpose flour (maida), salt, and oil. Mix well.

2

Gradually add water and knead the mixture into a firm, smooth dough.

3

Cover the dough with a wet cloth and let it rest for 30 minutes.

4

After resting, knead the dough again for a couple of minutes and divide it into small, equal-sized balls.

5

Roll each ball out into a very thin, transparent sheet on your rolling surface.

6

You can either cut these into uniform squares for consistent rolls or use them as-is for slightly larger rolls.

1

Heat oil in a wok over medium heat.

2

Add the finely chopped garlic and ginger; sauté for a few seconds.

3

Add the sliced onion and cook until translucent.

4

Stir in the julienned capsicum, carrot, and shredded cabbage. Sauté until the vegetables are tender yet crisp.

5

Season with salt, black pepper, vinegar, soy sauce, and chili sauce. Mix well.

6

Finally, add the spring onion greens, turn off the heat, and let the filling cool down completely.

1

Prepare a sealing paste by mixing 1-2 tablespoons of all-purpose flour (maida) with a little water until it forms a thick glue.

2

Place a spoonful of the cooled filling at one corner of a sheet.

3

Roll the sheet over the filling, fold in the sides, and apply the flour paste to the final edge to seal the roll tightly.

4

Repeat this process until all the filling and sheets are used.

5

Heat sufficient oil in a pan or kadai. Once hot, deep-fry the spring rolls on medium-low heat until they turn golden brown and crispy.

6

Drain on a tissue-lined plate to remove excess oil and serve hot with a side of dipping sauce.