Spring Rolls

Half a Cabbage
3 Carrots
1 Red Pepper
1 Green Pepper
10 -12 Spring onions
3 tsp Chili paste
2 tsp Ginger-Garlic paste
½ tsp Agi na moto
3 tsp Soy sauce
1 tsp White Vinegar
Spring Roll Pastry sheets

TYJ Spring Roll Pastry sheets are available in Indian grocery stores in packs of 25 at $1.49. Place the corm sheets outside (from freezer) so that will become soft to use.

Chop all vegetables very finely, bring 2 cup of water to boil in a sauce pan and add the vegetables and salt and bring to a boil, cook for 5 – 6 min and drain the water. Use a muslin cloth, place the boiled vegetables in it and roll and squeeze till all the water is removed.

Take 2 tsp of ghee in a skillet add ginger garlic paste and fry for a minute, add all the vegetables, agi na moto, soy sauce, vinegar and chili paste. Taste for salt and adjust seasoning according to taste, stir fry for a few minutes on High flame. Keep aside and let cool.

Take one sheet from the packet, place it on a cutting board like a diamond with one edge facing you, take a spoon full of the vegetable base and place it on the roll leaving some part of the sheet. Cover with the part of the sheet with your fingers and fold and tuck the remaining sheet. Use water to close the sheet. (Please look in the photo tutorial)

Size of the roll and amount of vegetable base is entirely a personal choice, but smaller rolls fry faster.

Complete all the rolls before you start frying. Once the rolls are ready they can be fried or frozen for future use. This process can be done at leisure and stored in freezer and fried in oil when you have guests or for a quick evening snack.

Fry in oil on medium flame, turning them frequently. Remove when they are golden yellow in color on to a paper towel so the excess oil can be absorbed.

Cut the rolls diagonally before serving. Serve with chili sauce or ketchup.

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