Flavour Diary: Vegetable Spring Roll

Todays post is popular food from Chinese cuisine, which is very tasty and a kids friendly food. Spring rolls are crispy rolls from outside and mild stuffing inside. Though these rolls are stuffed with various ingredients of choice and taste but today i am using very simple ingredients and purely vegetarian.
These are best party food and snack. This takes time to make but they just get vanished once they are served. So come lets check the ingredients and start cooking...

Level: Easy
Total time: 1 hr
Makes: 20 rolls

Ingredients

Spring Roll sheets: 20

Oil for frying

Stuffing

Cabbage: 300gm

Carrot: 150 gm

Soya Sauce: 1 /2 tablespoon

Vinegar: 1/2 tablespoon

Butter/oil: 1 tablespoon

Black pepper: 1 teaspoon

Sugar: 1/2 teaspoon

China Salt: 1/2 teaspoon

Ginger Garlic paste: 1

Salt to taste

Glue

All purpose flour: 2 tablespoon

Warm Water:3 tablespoon

Directions

By use food processor chop up the cabbage and carrots.

In a pan add butter and add chopped veggies,salt and stir fry them until they are soft and then add pepper,sugar,soya sauce,vinegar, china salt. Fry till the sauces are completely absorbed. Turn off and let it cool.

Glue: Mix flour and warm water well with no lumps.

Take the sheets from the pack and keep it wet cloth which will prevent them drying. Take one sheet at a time and wrap as directed on the pack. And make sure seal the rolls with glue which you just prepared.

Fry the rolls in oil at medium heat until it is golden brown on all sides.

Serve hot with sweet and hot sauce or ketchup.

Tips

Always keep the sheets in a wet cloth so that it won't dry out.
You can make rolls a night before and wrap with lllll and keep it in fridge, and fry the rolls just before serving.