2teaspoonoilyou can use sesame oil or any other cooking oil
5-6garlic cloveschopped
piece of gingerchopped
½cupspring onion/leeksfinely chopped
½carrotpeeled and cut into long strips
1cupshredded cabbage
½capsicumthinly sliced
½red bell pepperthinly sliced
½teaspoondark soy sauce or 1 teaspoon light soy sauce
¼teaspoonpepper powder adjust to taste
salt to taste
juice of ½ lemon or can add ½ - 1 teaspoon vinegar
4-5pickled jalapenoschopped
few drops tabasco sauce
For the sealing paste
1tablespoonmaida / all purpose flour
water as required to make a thick paste
Other ingredients
spring roll sheets / wrappers
oil for deep frying
Instructions
For the stuffing
Heat oil in a pan. Add chopped garlic and ginger and saute for 3-4 minutes. Keep the flame on medium.
Then add chopped spring onions/leeks and saute for another minute.
Then add carrots, bell peppers and cabbage. Mix and cook for 4-5 minutes. Keep the flame on medium-high.
Now add soy sauce, pepper powder and salt. Mix and switch off the flame. Then add lemon juice and mix.
Once the mixture cools down a bit, add chopped jalapenos and tabasco sauce. Mix. Stuffing is ready.
For the sealing paste
In a small bowl, mix 1 tablespoon all purpose flour and water. Add water gradually to make a lump-free thick paste.
Preparing spring rolls
Take a spring roll wrapper and place it on a flat surface or wooden chopping board. You can follow the recipe of our Homemade Spring Roll Wrappers.
Keep the cooked side facing up. Place the stuffing on one side as seen in the pic. Start rolling from that edge tightly. Apply sealing paste on both sides and bottom (refer pic or our video recipe for detailed instructions).
Roll tightly and seal properly. Repeat to make more spring rolls.
Deep frying spring rolls
Heat oil on a medium flame. Gently place rolls and fry on a medium flame till they turn crisp and light golden in colour.
Drain on an absorbent paper/kitchen towel to remove excess oil.Serve hot with red chili sauce or tomato ketchup.
Make sure that the wrappers are at room temperature before using them.
Sealing paste should not be too thin or thick. If it is very thin then it will make the rolls soggy and if its too thick it wont properly seal the rolls and they will open while frying.
You can add any of your favourite vegetables to this stuffing – beans, corn, mushrooms or any other vegetables.