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Spring rolls


For the covering :

1 Cup Maida/Flour
2tsp Maida/Flour, mix with water to a paste
1\4 tsp Baking Powder
2tsp Oil
Salt to taste
Oil for deep-frying

For the filling :

500gms Cabbage
250gms Carrot
200gms Capsicum
1 Bunch of Spring Onion Scallions
1\2 tsp Aginomoto
1\2 Cup Soya Sauce
2tsp Sugar
2tsp Chili Sauce
1tbsp Oil
Salt to taste


The outer covering can be prepared using Maida/flour. Mix Maida, Salt, Baking Powder, Oil and using water knead into dough.

Divide the dough into balls and roll out each one into a thin circle. Roast each circle for a minute or two let it not become crisp.

Cut Cabbage, Capsicum and Onion finely, grate Carrot. Heat Oil, add all the Vegetables and Aginomoto and mix well.

Add Salt, Sugar, Soya Sauce and Chili Sauce and cook for 3 minutes on high flame. Remove and let it cool.

Fill the vegetable mixture on the Wanton sheet or the Maida/Flour bread and roll it tightly.

Seal the edges using the Maida/Flour paste. Heat Oil in a wok and deep-fry them till golden brown and crisp.

Remove on the kitchen towel and cut each roll into three pieces and serve hot.

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