Spring roll wrappers – 10
Green capsicum cut into thin strips -1 medium
Spring onions thinly sliced – 2
Onion thinly sliced – 1 medium
Carrots cut into thin strips -2 medium
Cabbage finely shredded -1/2 small
Oil -2 tablespo
Salt to taste
Soy sauce -1 tablespoon
White pepper powder -1/4 teaspoon
Bean sprouts -3/4 cup
Spring onion greens chopped -2 stalks
Cornflour/ corn starch -1 tablespoon
Step 1 : To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
Step 2 : Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften.
Step 3 : Take the wok off the heat and set aside to cool. Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Step 4 : Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly.
Step 5 : Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp.
Step 6 : Drain on absorbent paper. Cut into smaller pieces and serve.
courtesy : sweetsandnamkeens