Veg.

Spring Roll

Ingredients
For filling:
3 or 4 - medium sized Carrots (peel and cut into fine strips)
200 g - French beans (string and cut into fine strips)
100 g - Cabbage (cut into strips)
2 - medium sized Capsicums (cut into strips)
250 g - Bean sprouts
1/2 tsp - black pepper powder
1/2 tsp - soy sauce
1/2 tsp - Vinegar
1 tsp - Szechwan sauce
2 - Green chillies (chopped finely)
5 to 6 pods - Garlic (chopped finely)
1 or 2 tbsp - oil
Salt to taste
For wrapper:
500 g - Maida flour
2 tsp - oil
Water for binding
Salt to taste

Method
1. In a large bowl, add salt and oil to the maida. Add sufficient water to make stiff
dough. Cover and keep aside for half an hour.
2. To make filling:
3. In a wok, heat the oil and add the garlic, green chillies.
4. Saute for a few minutes.
5. Keep the wok on a high flame.
6. Add the French beans and stir fry for few minutes.
7. Add the carrots and stir fry for a few minutes.
8. Add chopped cabbage and stir fry for a few minutes.
9. Add the chopped capsicums and stir fry for a few seconds.
10. Add the bean sprouts and cook on high flame for 1 minute.
11. Add salt to taste, soy sauce and vinegar. Mix well.
12. Cool for a few minutes.
13. Add the sauce and mix well.
14. Divide the dough into 15-17 pedas.
15. Roll out the pedas into 6-8 inches diameter roti.
16. Stuff about 1 large tbsp of the stuffing already made in the roti to make like a
rectangular roll.
17. Seal the edges with water.
18. Make all the rolls and deep-fry till brown.
19. Cut into small pieces.
20. Serve hot with schezwan sauce.