Crispy Vegetable Spring Rolls

Ingredients

• - Cabbage: 1 cup (thinly shredded)
• - Carrot: ½ cup (julienned)
• - Capsicum: ½ cup (thin strips)
• - Spring Onions: 2 tbsp (optional)
• - Ginger-Garlic Paste: 1 tsp
• - Soy Sauce: 1 tsp
• - Black Pepper: ½ tsp
• - Salt: To taste
• - Oil: For sautéing (1 tsp) and deep frying

Method Step by Step

• - Heat 1 teaspoon of oil in a pan and sauté the ginger-garlic paste until aromatic.
• - Add the vegetables and stir-fry on high heat for 2-3 minutes to ensure they stay crunchy.
• - Season with soy sauce, black pepper, and salt.
• - Mix well, turn off the heat, and let the filling cool completely.

• - Place a spring roll sheet on a flat surface in a diamond shape.
• - Add 1-2 tablespoons of filling near one corner.
• - Fold that corner over the filling, tuck in the sides, and roll tightly.
• - Seal the edge with a maida (all-purpose flour) paste.

• - Heat oil on medium flame and gently slide in the rolls.
• - Fry until golden brown and crisp on all sides.
• - Drain on tissue paper to remove excess oil.

Serving Suggestions & Tips

• - Dipping Sauces: Serve with sweet chilli sauce, tomato ketchup, or Schezwan sauce.
• - Pro-Tip: Do not overcook the veggies; the crunch is essential.
• - Cooking Variations: For a healthier alternative, you can air-fry or shallow fry the rolls.