MAIDA - 2 CUP
firstly, in a large bowl take 2 cup maida, 2 tbsp corn flour and ½ tsp salt
WATER - 2 CUP
add 2½ cup water and mix well using a whisk
whisk until a smooth lump-free batter is formed adding water as required
now grease the pan and pour a ladleful of batter on a hot pan
SWIRL & SPREAD
swirl once making sure the batter is uniformly spread
COOK - 1 MINUTE
cook for a minute or until the sheet is cooked without browning
finally, spring roll wrapper is ready. you can cover and use to prepare patti samosa or spring rolls.
OIL - 2 TBSP
firstly, in a large wok, heat 2 tbsp oil. saute 3 clove garlic, 2 chilli and 2 tbsp spring onion.
ONION - HALF, CHOPPED
add ½ onion and stir fry on high flame
CABBAGE - 2 CUP
now add 1 carrot, 2 cup cabbage, 5 beans, ½ capsicum
stir fry without losing the crunchiness of vegetables.
VINEGAR - 2 TBSP
further, add 2 tbsp vinegar, 2 tbsp soy sauce, 2 tsp chilli sauce, ¼ tsp pepper powder and ½ tsp salt.
STUFFING - READY
mix well making sure everything is well combined. stuffing is ready
VEG STUFFING - 1 TBSP
firstly, take a prepared wrapper and place a tbsp of prepared veg stuffing
MAIDA PASTE - AROUND
rub a tsp of maida paste around the edge. maida helps to seal the roll.
now roll and fold the sides making sure the roll is sealed tight
DEEP FRY - HOT OIL
deep fry in hot oil, keeping the flame on low
stir occasionally, until the roll turns golden brown and crisp.
drain off removing excess oil
READY TO EAT
finally, enjoy veg spring roll with sweet chilli sauce.