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

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 once making sure the batter is uniformly spread.

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

now flip over gently and continue to cook.

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

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

add ½ onion and stir fry on high flame.

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

stir fry without losing the crunchiness of vegetables.

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

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

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

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 in hot oil, keeping the flame on low.

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

drain off removing excess oil.

finally, enjoy veg spring roll with sweet chilli sauce.