Ingredients

The following ingredients have 4 Servings
  • 15-20 Spring roll sheets
  • 2 tsp All purpose flour
  • 2 tbsp Water
  • 2 tbsp Oil (Plus for frying)
  • 2 tsp Garlic (Finely chopped)
  • 2 tsp Ginger (Finely chopped)
  • 1/2 cup Onion (Finely chopped)
  • 1/2 cup Cabbage (Finely chopped)
  • 1/2 cup Capsicum (Finely chopped)
  • 1/2 cup Carrot (Finely chopped)
  • Salt to taste
  • 1/4 tsp Black pepper powder
  • 1 tsp Red chilli sauce
  • 1 tsp Soy sauce
  • 1 tsp Rice Vinegar
  • 1/4 cup Spring onion greens (Chopped)

Instruction

  • Take out the spring roll sheets from the freezer approximately 45 minutes before you want to make the rolls.
  • Mix all purpose flour and water in a bowl and keep aside.
  • Heat 2 tbsp oil in a wok.
  • When the oil is hot, add ginger and garlic and fry for a few seconds.
  • Firstly, add onion and fry till translucent.
  • Then, add cabbage, capsicum, carrots, black pepper powder, salt, red chilli sauce, soy sauce and rice vinegar.
  • Increase the heat and cook till all the water is evaporated and the filling is dry.
  • Remove the wok from heat and let the filling cool.
  • Take one spring roll sheet and keep a tbsp of filling at one corner.
  • Roll to cover the filling.
  • Fold the sides inside.
  • Apply little maida mixture on the other end and roll till you reach the end. Secure the ends nicely.
  • Make all the spring rolls in the similar way.
  • Heat oil in a pan.
  • Deep fry all the spring rolls on medium heat till they are golden brown.
  • Drain on a tissue lined plate.
  • Serve hot with chilli dipping sauce.