Vegetable spring roll - How to make vegetable spring roll step by step recipe - Snack recipe

Spring Rolls - The Vegetarian Spring rolls is a classic Chinese dish with healthy vegetables. One of the starter I order when I visit Chinese restaurant. My kids love it too. I have tried different vegetables stuffing. So the vegetable choice is completely yours. I have used cabbage, carrot, bean sprouts.  This is best eaten hot. 
Spring roll wrappers - 10 - 12 ( I have used store brought sheets)
Cabbage - 1/4 cup
Carrot - 1/4 cup
Bean sprout - 1/2 cup
Green capsicum / bell peppers - 1/4 cup
Ginger garlic paste - 1 teaspoon
Pepper powder - 1/2 teaspoon
Soya sauce - 1 teaspoon
Salt to taste
Spring onion - 1 teaspoon
Oil - 1 teaspoon for vegetable
Maida flour - 3 tablespoon (mix with 1/4 cup water and make a good paste)

Oil for deep frying


Heat the 1 teaspoon of oil. Add oil. Add Ginger Garlic paste and carrot fry till nice aroma released.  Add vegetables one by one and fry till they are just cooked. Add salt, pepper powder and soya sauce. Mix well. Add spring onion and mix well. Switch it off. Keep it aside
Defrost the spring wrappers. Take one sheet and place 1 tablespoon of vegetable stuffing little above one corner (as shown in pic). Take the corner and roll till the center of it (as shown in the pic) and fold the 2 ends. Apply the flour paste around the rest of the sheet (shown in the pic) Roll completely and seal all the sides.  
Repeat the process till all the spring rolls are done. 
Heat the deep cured pan and add oil for deep frying. When the oil is hot add 2 spring rolls at a time. Fry till they are crispy. Drain oil and place it in tissue paper till extra oil is drained
Alternatively you can shallow fry by adding 2 teaspoon of oil.
Serve hot