Spring Rolls

Ingredients

maida 3/4th cup
salt to taste
oil 1tsp
1 tsp chopped celery
1/2 cup onion cut lengthwise
1/2 cup capsicum cut lengthwise
1/2 cup cabbage cut lengthwise
1/4th teaspoon ajinomoto
1/4th cup bean sprouts
2 teaspoon soya sauce
1 teaspoon vinegar
1 teaspoon chilli sauce
oil for frying.

Filling:

Heat 1 teaspoon oil. Add 1/2 cup onion cut length, stir fry lightly. Add 1/2 cup capsicum cut lengthwise, 1/2 cup cabbage, 1 teaspoon chopped celery, ajinomoto, 1/4th bean sprouts, 2 teaspoon soya sauce, 1 teaspoon vinegar, 1 teaspoon chilli sauce. Stir for 4-5 min.Cool.

Method

Mix 3/4th cup maida with 1/4 teaspoon salt, 1/2 teaspoon oil. Add enough water and make a soft dough. Divide into 5 parts. Roll into puris. Separate 4 puris, spread 1 teaspoon oil and 1/2 teaspoon maida on 4 puris. Make a stack and cover the stack with the fifth puri. Roll and make a ten inch chapati. Bake quickly on hot tava lightly on both sides. Remove from heat separate each chappati, keep aside covered.

Spring Rolls

Ingredients:
* Finely chopped Cabbage 1/2
* Grated carrot 2
* Noodles 1 cup
* Soya sauce 1 tbsp
* Salt
* Black pepper
* Chilli sauce
* Ready spring rolls sheets 1 pack
* Maida 1 tbsp

Procedure:

Heat a tablespoon of oil. Add cabbage and carrot. Cook till they look transparent. Add soya sauce, chilli sauce, salt, pepper and noodles. Cook for 3-4 minutes. Keep aside to let it cool. Mix 1 tbsp maida into 3-4 tbsp water and make it a paste. Fold the rolls as directed on the pack and seal them with the maida paste. You can make rolls and freeze them and fry them frozen whenever you like to. Fry them on medium heat till they are golden and crispy. Serve with green chutney and ketchup.