Vegetable Spring Rolls

Preparation Time : 20 minutes
Cooking Time : 20 minutes
Serves : 20 pieces

Ingredients

For the filling

Cabbage - 1 medium
Carrot - 6
Capsicum - 5
Onion - 1 
Ajinomoto - a pinch
Garlic - 3 cloves
Salt - to taste
Soy sauce - 1 1/2 tbsp
Chilli Sauce - 1 tbsp
Oil - 1 tbsp

For the cover

Maida / Plain Flour - 2 cups
Salt - to taste
Water - as required

Oil - 4 tbsp in a cup

Procedure

1. Make a soft dough by mixing the ingredients for the cover. Set aside covered.
2. Make julienes of all the vegetables
3. Heat oil, when it is hot, add the ajinomoto, carrot, cabbage and then the capsicum and onion.
4. Cook on high flame uncovered, add the sauces and salt and make sure there is not water.
5. Continue to cook till all the water evaporates on high flame uncovered
6. Divide the dough into 20 balls
7. Roll a very thin chapati with one dough ball. Smear oil on the chapati, sprinkle maida all over the oil.
8. Roll out another chapati and place on the first one
9. Repeat steps 7 and 8 till you make two more chapatis
10. When you have four chapatis one on top of another, give a quick roll pressing them together.
11. Heat a tava and as it gets heated, add the 4 chapati set on the tava.
12. When it gets mildly hot, you'll be able to separate the chapatis into individual ones.
13. Place the vegetables on one side, roll till 3/4 th, fold the corners inside and continue to roll and seal the end with maida paste.
14. Fry in hot oil and remove when it turns golden brown.
15. Crispy, hot vegetable spring rolls are ready to serve with ketchup / sauce.