Vegetable spring rolls

Ingredients :

Spring roll sheets: 1 pak

for stuffing :

shredded cabbage : 1 cup

grated carrot : 1/2 cup

grated raw potato: 1/2 cup

beans sliced thinly: 1/4 cup

mashed cooked peas : 1/4 cup

green chillies thinly sliced : 3 no

finely chopped onion : 1 cup

finely chopped spring onions : 1/4 cup

ginger garlic paste : 1/2 tsp

mustard seeds : 1/2 tsp

cumin : 1/2 tsp

turmeric : 1/4 tsp

amchoor powder : 1/4 tsp

chat masala : 1 tsp

salt : according to taste

chopped corriander leaves : 1/2 cup

oil : for deep frying

Heat 1 tsp oil in a pan and when hot add the mustard seeds and allow them to splutter. athen add in the cumin and turmeric and immediately add the green chillies and onion. Once the onions are brown in color add in the ginger garlic paste. Let it cook. Now add the beans, carrot and potato. Place a lid and keep mixing inbetween to avoid burning at the bottom. After the veges are cooked add in the salt, amchoor powder and chat masala. Now add the cabbage, spring onions, corriander leaves and mix for a minute or two. See that the cabbage remains crunchy and not over cooked. Switch off the stove and allow the mixture to cool down.

Now take one sheet and place this mixture inbetween and roll it. Repeat it for all the other sheets.

Place a pan and fill it with oil for deep frying the rolls and fry them till they are golden brown in color. Drain the excess oil on a paper towel and serve hot with tomato sauce or ketchup.

Note: U can find the spring roll sheets(TYJ spring roll wraps) at any Indian grocery in the freezer section. Or u can also use the egg roll wraps(Nasoya) found at any American grocery store like walmart. The only difference is that the spring roll sheets are made up of corn and remain crispy for a long time where as the egg roll wraps are made up of wheat flour and tend to become soggy after some time but are easier to handle.