HOMEMADE VEGGIE SPRING ROLLS

Spring rolls….. the very name itself is tantalizing. This simple, easy to make Chinese dish became very popular in the appetizer world. Now a days every restaurant has this in their menu. These spring rolls can be fried or can be non fried. They can be sweet or savory. The filling can be your choice. The outer shell is premade and is readily available in market. Spring roll sheets are either made with corn flour or all purpose flour or some times rice flour. Egg and butter are liberally used to make the thin sheets which when fried gives the fine soft texture with a gorgeous color.
Today I have made my own spring roll sheets at home. Here I have not used egg. I used the maida and rice flour mixture to make the sheets. 
INGREDIENTS
for the dough

• Maida                      1 cup
• Rice flour                1/2 cup
• Oil                           2 Tsp
• Salt                         to taste
• Water                     to make the dough

for the stuffing

• Shredded cabbage                  1/2 cup
• Shredded carrot                      1/2 cup
• Shredded bell peppers             1/2 cup
• Finely chopped spring onions  1/4 cup
• Sesame Oil                               1 Tsp
• salt                                          to taste
• Pepper powder                       to taste
• Soy sauce                                1/2 Tsp
• Ajinamoto                               a pinch
• Ginger and garlic minced        1 tsp
• Oil                                           for deep frying

PROCEDURE
Mix all the dough ingredients to make a very stiff dough. The dough should be stiffer than the puri dough. Rest it for 20 minutes.
In a pan heat the sesame oil. Add the minced ginger and garlic. When they turn golden brown add the shredded and chopped veggies. Fry for two minutes.
Switch off the flame and add the salt, pepper, ajinamoto, soy sauce.  Let it cool.
Now take a small portion of the dough and roll it into a very very thin chapathi of 8 inch dia.
Cut this into two portions and make two rectangles with the two portions.(2 sheets with each rolled chapathi)
Take a rectangle and place 2 Tsp of the mixture on one end. Now roll tightly and close the edges and ends by wetting the edges. See that the stuffing don’t come out while frying. Use a mixture of maida and water paste to seal the edges.
Heat oil in a pan and deep fry a batch of 4-5 at a time to golden brown color.
Enjoy them with chilly sauce or tomato sauce.