Crunchy Spring Rolls

Spring Rolls:

Vegetarian cuisines have a myriad of snack delicacies amongst which spring rolls are the most preferred one. As the name suggests, spring rolls are a large array of filled, rolled appetizers. The name is a literal translation of the Chinese chūn juǎn (春卷 'spring roll') found in East Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area. I have hewed to the standard recipe with a kind of Chinese stuffing, but midway through I have twisted the ingredients a bit driven by my culinary whims..!!

Ingredients:

·         Cabbage (finely shredded): ½ Kg

·         Green chillies (finely chopped): 4 Nos

·         Onions (Medium sized, finely chopped): 2 Nos

·         Capsicum (cut into juliennes), different colors if available:  5-6 Nos

·         French Beans (finely chopped) : 10-15 Nos

·         Spring Onions (finely chopped): 10 Nos

·         Carrots (cut into juliennes): 2-3 Nos

·         Tomatoes sauce: 1 tsp

·         Chilli sauce: 1 tsp

·         Vinegar (white or black): 1-2 tsp

·         Soya sauce: 1-2 tsp

·         Salt: To taste

·         Red chili powder: ½ tsp

·         Black pepper powder: 1 pinch

·         Ginger (finely chopped): 2 tsp

·         Garlic (finely chopped): 2 tsp

·         Maida: 1 cup

      Refined oil: ½ cup

Method:

·         Knead the maida well with little water & more oil, like we do for gujiyas. Keep aside.

·         In a frying pan, heat it & add 3-4 tsp of refined oil.

·         Add chopped ginger, garlic, onions and spring onions to the heated oil. Sauté well.

·         Then add chopped cabbage, carrots, French beans, capsicums to it & fry well till its tender. Cover it, if   required.

·         Add all the above mentioned spices & sauces to it and again cook for 4-5 mins. This makes the spring roll filling masala.

·         From the dough, make big portions, so that it makes into a big roti.

·         Fill good amount of masala into it & roll it till the last end.

·         Seal the edges with water. Like these make all the rolls.

·         Deep fry the spring rolls & cut them into slanting pieces.

      Serve hot with schezuan sauce