Spring Roll

PREPARATION

Stuffing 

1. Heat oil in a pan over medium heat. Add one teaspoon minced garlic, one teaspoon sliced ginger and one teaspoon ginger garlic paste. Stir for 2-3 minutes.

2. Add in the onions, shredded cabbage, bell peppers and corn. Sauté the vegetables, until lightly softened.

3. Stir in the one teaspoon green chili, one teaspoon soy sauce, half teaspoon salt and one teaspoon black pepper. 

4. Transfer the cooked mixture into a bowl and allow it to cool.

Wrapper 

1. In a bowl, add 30 gram refined flour, 15 gram corn flour, one forth teaspoon salt and one egg. 

2. Whisk the ingredients well. 

3. Add 50 milliliters of water.

4. Whisk well to a get smooth and slightly thin consistency of the batter without any lumps. The batter should be of a flowing consistency. Depending on the quality of flour, you

can add less or more water.

5. Heat a non stick pan on low heat. The pan should just become slightly hot and not too hot. Add batter in the pan.

6. Now lift the pan to spread the batter evenly. (see video).

Roll

1. Place wrapper on a flat surface. Apply a little flour paste along the edges of the wrapper.

2. Place two tablespoons of the mixture at one corner of the wrapper.

3. Fold in from the filled corner and begin rolling. Fold the ends arising from the center. Make sure the edges are sealed well.

4. Preheat the oil for deep frying, add in a roll and deep fry on medium heat until golden brown in color.

5. Serve hot with sweet and spicy chili sauce or ketchup.Enjoy.