Maida – 2 cups
Cabbage – 250 gms Finely cut
Onion – 2 finely cut
Carrot - 2 grated.
Capsicum- 1 finely cut
Corn flour- 5 spoons
Chilly powder – 11/2 spoons (add more to make it spicy)
Chilly soy sauce – 2 spoons.
Tomato garlic sauce – 2 spoons
Vinegar – 1 spoon
Salt- to taste
Oil – 2 to 3 spoons for the stuffing
- As required for frying.
Vegetable Curry for stuffing.
Heat the pan and pour the oil. Add onion; after it turns brown add cabbage, carrot and capsicum. When the vegetables are cooking add chilly powder and salt. Add Chilly sauce, vinegar, and tomato garlic sauce after 5 minutes. Allow the curry to cook for 7 to 8 minutes.
Keep the curry aside.
Making the rolls.
Make the maida dough (do not pour more water). Add 3 spoons of corn flour, pinch of salt and chilly powder to the dough and knead it well. Make small balls of the dough. Roll the ball into circle and place the curry and roll them into cylinder shapes. Seal the edges. Dip the rolls in the corn flour before frying.
Heat the oil in the kadai. Deep- fry the rolls in the kadai, till it turns golden and crisp.
Serve the hot spring rolls with sauce.
Note: Add coriander leaves to curry to get more flavour and taste.