Vegetable Spring Rolls

A Chinese dish usually served as a starter but tastes good in the middle as well as the end of the meal or to snack anytime of the day.

Time Required: 40 Minutes
Serves: 6

Ingredients:
For Covering :
1 Cup Maida/Refined Flour
1/4 Cup Corn Flour
2tsp Maida/Refined Flour, mix with water to a paste
1/2 tsp Baking Powder
2tsp Oil
Oil for deep-frying
Salt to taste

For Stuffing:
1 Cup  Cabbage, Juliennes
1/2 Cup Carrot, Juliennes
1/2 Cup Capsicum, Juliennes
1 Bunch of Spring Onion Scallions
1/2 tsp Aginomoto, Optional
1/2 Cup Soya Sauce
2tsp Sugar
2tsp Chili Sauce
1tbsp Oil
Salt to taste

Method:
Use Wanton sheets for the outer covering. If Wanton sheets are not available then the covering can be prepared using Maida/flour and Cornflour. Mix Maida, Cornflour, Salt, Baking Powder, Oil and using water knead into dough. Divide the dough into balls and roll out each one into a thin circle. Roast each circle for a minute or two; let it not become too crisp.

Cut Cabbage, Capsicum and Onion finely, grate Carrot. Heat Oil, add all the Vegetables and Aginomoto and mix well. Add Salt, Sugar, Soya Sauce and Chili Sauce and cook for 3 minutes on high flame. Remove and let it cool.

Fill the vegetable mixture on the Wanton sheet or the Maida/Flour bread and roll it tightly. Seal the edges using the Maida/Flour paste. Heat Oil in a wok and deep-fry them till golden brown and crisp.

Remove on the kitchen towel and  serve hot with tomato ketchup or onion-chili sauce.

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