MAIDA - 2 CUP

firstly, in a large bowl take 2 cup maida, 2 tbsp corn flour and ½ tsp salt

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WATER - 2 CUP

add 2½ cup water and mix well using a whisk

2

FLOWING CONSISTENCY

whisk until a smooth lump-free batter is formed adding water as required

3

HOT PAN

now grease the pan and pour a ladleful of batter on a hot pan

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SWIRL & SPREAD

swirl once making sure the batter is uniformly spread

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COOK - 1 MINUTE

cook for a minute or until the sheet is cooked without browning

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SPRING ROLL

finally, spring roll wrapper is ready. you can cover and use to prepare patti samosa or spring rolls.

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OIL - 2 TBSP

firstly, in a large wok, heat 2 tbsp oil. saute 3 clove garlic, 2 chilli and 2 tbsp spring onion.

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ONION - HALF, CHOPPED

add ½ onion and stir fry on high flame

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CABBAGE - 2 CUP

now add 1 carrot, 2 cup cabbage, 5 beans, ½ capsicum

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CRUNCHY VEGETABLE

stir fry without losing the crunchiness of vegetables.

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VINEGAR - 2 TBSP

further, add 2 tbsp vinegar, 2 tbsp soy sauce, 2 tsp chilli sauce, ¼ tsp pepper powder and ½ tsp salt.

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STUFFING - READY

mix well making sure everything is well combined. stuffing is ready

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VEG STUFFING - 1 TBSP

firstly, take a prepared wrapper and place a tbsp of prepared veg stuffing

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MAIDA PASTE - AROUND

rub a tsp of maida paste around the edge. maida helps to seal the roll.

15

ROLL TIGHT

now roll and fold the sides making sure the roll is sealed tight

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DEEP FRY - HOT OIL

deep fry in hot oil, keeping the flame on low

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GOLDEN BROWN

stir occasionally, until the roll turns golden brown and crisp.

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DRAIN OFF

drain off removing excess oil

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READY TO EAT

finally, enjoy veg spring roll with sweet chilli sauce.

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