firstly, in a large wok heat 2 tbsp oil. add 2 chilli, 2 clove garlic, 2 tbsp spring onion and saute well.
add ½ onion and saute until the onion shrinks slightly.
now add 5 beans, 1 carrot, ½ capsicum and stir fry until the vegetables turn crunchy.
make some gap, add 2 tbsp vinegar, 2 tbsp soy sauce, 1 tbsp chilli sauce, ½ tsp pepper powder and ½ tsp salt.
stir fry until the sauces are well combined.
further, add 2 cup cabbage and stir fry on high flame.
mix vegetable stuffing is ready. keep aside.
to prepare the slurry, in a bowl take ½ cup maida, ½ cup corn flour, ¼ tsp pepper powder and ¼ tsp salt.
prepare a smooth slurry adding ¾ cup water.
now take the bread slice and trim off the sides.
roll gently forming a thin sheet.
place 1 tbsp prepared stuffing in the centre and brush with slurry on the sides.
fold half and seal the sides.
dip the stuffed bread in slurry making sure the slurry is coated fully.
roll in crushed corn flakes to get a crispy outer coating.
deep fry in hot oil keeping the flame on medium.
stir occasionally, and fry until the spring roll turns golden brown and crisp.
finally, drain off the bread spring roll and enjoy with sauce.