Scrummy Spring Rolls

Yet another Amma's recipe down here.
I prepared it a few weeks back, and it definitely suited the weather. Try it out on a rainy evening. I bet you will love it. :)

Ingredients:
- Vegetables: 1 Carrot, 1 capsicum, 1 onion, beans, cabbage
- Minced ginger & garlic
- oil for frying
- powdered pepper (as per taste)
- salt (as per taste)
- a pinch of soda (optional: makes the dish crispy)
- maida (all purpose flour) - 1 bowl

Preparing the fillings:
- Cut all the vegetables long and thin. In a pan, pour 4 spoons of oil. I used olive oil. Once its hot, put chopped onion, ginger and garlic. Saute until it turns color for 1-2 mins on high flame.
- Then add carrot and beans. Lastly add capsicum and cabbage as they are soft and thus take very little time to get cooked.
- Make sure the vegetables are semi cooked. Add pepper and salt as per taste and mix well. Now you are done with the stuffing.

Preparing the Dough:
- Mix maida, salt and a pinch of soda with water and bring it to the consistency of poori dough.

Preparing the Spring Rolls:
- Make round balls out of the dough and press them flat like that of poori size with a rolling pin.
- Now at the centre of the flattened dough, place the vegetable fillings. Wrap the dough on all sides and seal them by pressing carefully at the edges. (check the image below to see how the wrapped dough looks like). Do the same for all the flattened dough.
(Note: Be extra careful to seal well. Else, it will leak out while frying and you will end up with a messy snack.)

Frying the Spring Rolls:
- Pour sufficient oil into a deep pan for frying.
- Once the oil is hot, put the stuffed dough into the pan and fry either sides on medium flame until it turns golden brown. Repeat the process for the rest of them and you are done.


Spring Rolls: Click on image for a better view

 Serving Suggestions: Cut the spring rolls at centre and serve with tomato/chilly sauce. Serve it hot.