An easy and healthy sanck.

INGREDIENTS:

PREPERATION:
FILLING
1. Heat a wok. Add a table spoon of oil.
2. Add the onions, all coloured capsiums saute till onions turn golden brown.
3. Add cabbage and girger garlic paste and saute well. Add the finely sliced carrots.
4. Add soya sauce, tomato sauce, chilly sauce and pepper and continue sauting.
5. Add salt. Saute till the void turns into a mass.
6. Perfect consistency of the vegetable mass is very important for the spring roll.
7. Allow it to cool.
FOR SEALING
EGG: Mix the akbumen and the york well. Don’t beat the egg. Just a very gentle stir would do.
FLOUR: Take 1 tbsp spoon of flour add little water and make it into a smoot paste.
SRING ROLL
1. Take the spring roll sheet apply the flour mixture of the egg around the edges.
2. Add the vegetable mixture at one end of the sheet.
3. Roll it just once.
4. Fold the adjacent ends. The fold should follow the “envelope” pattern.
5. After the envelope pattern is done. Apply the sealing mixture on the fold ends.
6. Roll the sheet towards the opposite end completely.
7. Allow it to set for 5 mins.
8. Heat oil in a pan for deep frying.
9. Add the rolls and deep fry till golden brown.
Now crispy, crunchy golden veg spring rolls are ready, serve hot with tomato ketchup or chinese spicy chutney.

THANK YOU
YOURS ARUNA