Spring Rolls

Ingredients:

• maida 3/4th cup
• salt to taste
• oil 1 teaspoon
• 1 tsp chopped celery
• 1/2 cup onion cut lengthwise
• 1/2 cup capsicum cut lengthwise
• 1/2 cup cabbage cut lengthwise
• 1/4th teaspoon aji no moto
• 1/4th cup bean sprouts
• 2 teaspoon soya sauce
• 1 teaspoon vinegar
• 1 teaspoon chilly sauce
• oil for frying.
• 1 sp maida to make paste.

Method:

• Mix maida with 1/4 teaspoon salt, 1/2 teaspoon oil.
• Add enough water and make a soft dough.
• Divide into 5 parts. Roll into puris.
• Separate 4 puris, spread 1 teaspoon oil and 1/2 teaspoon maida on 4 puris.
• Make a stack and cover the stack with the fifth puri.
• Roll and make a ten inch chapati.
• Bake quickly on hot tava lightly on both sides.
• Remove from heat separate each chappati,
• keep aside covered.
• Filling:
• Heat 1 teaspoon oil.
• Add 1/2 cup onion cut length, stir fry lightly.
• Add 1/2 cup capsicum cut lengthwise, 1/2 cup cabbage, 1 teaspoon chopped celery, ajinomoto, 1/4th bean sprouts, 2 teaspoon soya sauce, 1 teaspoon vinegar, 1 teaspoon chilli sauce.
• Stir for 4-5 min. Cool.
• Take chapatti and place the filling lengthwise on that at one corner leaving little gap behind gently roll from that corner to other end.
• Seal with maida paste at that end & sides of the roll & deep fry till crisp & golden brown.
• Serve hot with Tomato Ketchup.