Ingredients

The following ingredients have 4 Servings
  • 1 Onion (finely sliced)
  • 2 Spring onions (finely cut)
  • 2 Carrots (finely chopped)
  • 1 Green capsicum/ bell pepper (cut into thin strips)
  • 2 cup Cabbage (finely shredded)
  • Oil for frying
  • 1/2 tsp Salt (to taste)
  • 1/4 tsp white pepper powder
  • 1 tbsp Soy sauce
  • 1 tbsp Cornflour/ corn starch
  • 10 Spring roll wrappers

Instruction

  • Heat 2 tbsps oil in a non stick pan. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
  • Add pepper powder and soy sauce and mix. Cook till the vegetables soften.
  • Take the pan off the heat and set aside to cool.
  • Heat sufficient oil in a kadai. Make a paste of cornflour with 2 tbsps water.
  • Place a portion of the stuffing on one side of each wrapper. Fold in the edges and roll tightly.
  • Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp. Serve the veg spring roll hot.