Veg Spring Rolls

Ingredients

For the covering

1 cup plain flour

½ cup corn flour

3 tbsp. oil

A pinch of salt

Water for kneading

For the filling

100 gm. dried noodles

½ cup grated cabbage and carrot

Chopped spring onions

1 onion, finely chopped

1 tbsp. garlic, finely chopped

Salt and pepper to taste.

1 tsp. soy sauce

1 tbsp. oil + oil for deep frying.

Method

Combine both the flour, oil and salt and knead to a soft pliable dough, using water.

Wrap the dough in a cling foil and keep aside.

For making the filling, boil the noodles and keep aside.

In a pan, heat oil and fry garlic and onion.

Add the vegetables, noodles, salt, pepper and soy sauce and stir fry on high flame for 2-3 minutes.

Turn off the stove, add the spring onions and let the filling cool down. Meanwhile you can start making the wrappers for the spring rolls.

Divide the dough into 10 small balls and roll out each ball into a medium sized roti, cut from four sides with a sharp knife, so that it gets a square shape. Place each roti in a hot tawa and cook both sides, not more than 2-3 seconds.

Place these square rotis in a cling foil and chill for some time.

After chilling, place each roti on a clean plat form and place a tablespoon of filling on the topmost side of the roti and roll carefully and seal it with thick corn flour paste, so that the filling will not go out when you fry them. Once you are done with the filling, arrange them on a greased tray and cover it with a cling foil and chill again for ½ hr.

Deep fry the spring rolls till it turn light brown in colour.

Serve hot.

Note:

For the non-veg version, try shredded chicken in place of noodles.