Veg Spring Rolls

Want to eat some spicy, delicious & mouthwatering dish in this rainy season?  Lets try of combination of healthy and unhealthy dish at a time. Healthy because it contain a good amount of vegetables and unhealthy at the same time because it is made of maida or you can say refined flour. Do you have any guesses? I tell you what i am talking about, i am talking about "Veg Spring Rolls". So let's have a try at home. 

Ingredients:-

• 1 cup diced Cabbage
• 1 cup diced Carrot
• 1 tsp Salt
• 2 cups Refined Flour (Maida)
• 1/2 tsp Baking Soda
• Salt to taste
• 2 cups Water
• 1 tbsp Oil
• 1 tbsp chopped Ginger
• 2 tbsp chopped Spring Onions
• 1/2 cup chopped Capsicum
• Pepper powder a pinch
• 2 tsp Soy Sauce
• 1 tbsp Red Chilli Sauce
• 1 tsp Vinegar
• 1 tbsp Spring Onions Greens

Procedure:-

• In a bowl mix the cabbage and carrots with salt, keep aside for 10 mins so that they release their moisture.
• Now transfer it to a muslin cloth and squeeze until they release their excess moisture.
• In a separate bowl add the refined flour, baking soda and salt and mix well, add water and make a smooth batter ensuring there are no lumps, rest it for 10 mins.
• Heat oil in wok on medium high flame, add the ginger, spring onions bulbs and capsicum, sauce on a high flame for a minute.
• Add the dehydrated or squeezed carrots and cabbage, salt and pepper, soya sauce, red chilli sauce and vinegar, mix well and saute for 1-2 minute.
• Add spring onions and mix well once again, switch off the flame, your veggie filling is ready and set aside to cool down to room temperature.
• Set a dosa tawa or any tawa on medium heat and pour a spoonful of batter, spread like a thin dosa to make spring roll sheets. Make as many as you want.
• Just cook briefly for 30 seconds and set aside.
• Spread the veggie fillings over the freshly prepared spring roll sheets, roll it by bringing the ends together and seal the ends with the slurry or the batter prepared. If you want you can refrigerate for 10 minutes or you can also choose to fry directly.
• Set oil in a wok or kadhai on medium high heat, fry the spring roll carefully without overcrowding the pan until they are crispy and golden brown.
• Your spring rolls are ready and serve them hot with schezwan dip or ketchup or any dip of you choice.