Vegetable Spring Rolls

Spring rolls are the perfect snack and a great party food. With the combination of cabbage, carrot, and exotic taste of vinegar. These rolls are a great choice for snacking...When kids ask for a quick snack or when you have unexpected guests Spring rolls are easier to make.You can make these and store them easily in the refrigerator, whenever you want to eat it take them out and fry them. I love to eat it with evening tea. One of my friends, Jhuma Neogy makes excellent spring rolls. Before I used to buy spring rolls from shops but never got the exact taste , I always make them at home now. Here is the spring roll recipe.  

12-15 spring rolls

Ingredients

1 & ½ cup Cabbage finely chopped

¾ cup Carrot thinly sliced 

¼ cup Capsicum thinly sliced

2 tsp Soya sauce

3 Garlic clove finely chopped

½ inch Ginger finely chopped

2-3 chopped Green chili

1 tsp Vinegar

Salt as required

Oil for frying

Pinch of ajinomoto (optional)

Spring roll pastry sheets , ready made ( I used ready made)
or Homemade spring roll sheets (posted recipe)

Procedure

Take out spring roll sheets from the freezer and keep this outside for 30 minutes.

Now heat a pan with a little oil and add garlic, green chili, and ginger, sauté it for 1 minute. Now add carrot and fry it for a few minutes, when it becomes soft add cabbage and fry one more minute in high flame.Add capsicum and give a nice stir , add salt  and fry in medium flame for few minutes or until the cabbage is just done. Add, soya sauce and mix the all ingredients well, To retain it crunchiness don’t overcook, then it will  be soggy. Sprinkle ajinomoto. Stuffing is ready. 

Make a paste of maida (flour) with a little water and use that to line the sides of the pastry sheets as shown in the picture.

Now take one sheet carefully. Put some stuffing on it. Take the corner and roll in such a way so that the stuffing is covered half way.

Roll till half way as shown.

Fold the corners both the sides towards the center as shown in the picture.

Again roll tightly to make it completely sealed.

Keep covered with a wet towel until cooking to avoid drying.

Keep oil for deep frying; if you want you can shallow fry these spring rolls.

Fry both sides until golden brown. Drain excess oil in kitchen towel