Vegetable Spring Roll

Hi Friends,
       Rainy season is here and how come we miss spring rolls along with our favorite chutney.....YUM !!!! Evenings with crispy an all time favorite snack and a cup of tea....
Spring roll is a famous appetizers from Chinese cuisine consist of various fillings like vegetables, chicken fish and prawns. Wrapped in a pancake and deep fried. It is enjoyed by everyone esp. children. I used ready-made wrapper which are easily available in the market. So make this delicious appetizer at home in no time :)

Ingredients:
Ready-made spring roll sheets 
1 tbsp cornflour in 1/4 cup of water
Oil for deep frying

For spring roll stuffing: 
2-3 spring onions (Chopped)
1 carrot (fine julienne)
1/2 green bell pepper (fine julienne)
1/2 red bell pepper (fine julienne)
1/2 yellow bell pepper (fine julienne)
1/4 cabbage finely shredded
5-6 beans (finely chopped)
1 tsp ginger-garlic paste
1 tbsp red chili sauce/ tobascco 
Salt according to taste
1/4 tsp pepper 
A pinch of Ajinomoto
1 tbsp oil

Method:

• Heat oil in a kadhai,  add the spring onions. Saute on high flame for 1-2 mins. Add ginger-garlic paste. Saute for a min on high flame.

• Add the beans  bell peppers and carrot. Saute for 3-4 mins of high flame. Don't overcook the vegetables.
• Now add the cabbage, salt, pepper and ajinomoto. Mix well.
  
  
  
• Add the red chili sauce and mix nicely.

• Remove from fire, allow it to cool completely. 

As I used Ready-made sheets..... To thaw the sheets, follow the instruction given on the back side of the packet.

• Take one sheet at a time. 

• Place around 1 tbsp of the filling on one end of the wrapper.
• Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. 
• Repeat with the remaining sheets to make to make as many spring rolls as you want .

• Heat oil in a  kadhai and deep-fry till they are golden brown. Drain and remove on absorbent paper.
• Cut diagonal in small pieces and serve hot with your favorite ketchup or chutney. 

Note: Don't overcook the vegetables. Filling should be fully dry otherwise they will make the rolls soggy.
You can make the rolls in advance, store in air-tight containers and keep them in freezer for future use.