Chinese spring rolls

Spring rolls are popular appetizers. I had used noodles as main stuffing and also added moong dal sprouts in it. You can keep these spring rolls in freezer and  use them after one or two days also.

Servings: 3-4 people

Ingredients:

For kneading dough:

Maida: 1 cup

Salt: to taste

Oil: 2 tbsp

For stuffing:

Noodles boiled:1 cup

Onions:1 sliced

Cabbage:1/4 cup grated

Salt: to taste

Black pepper:1/4 tsp

Tomato ketchup:2 tbsp

Green chilly sauce: 1/2 tsp

Green capsicum:1 sliced

Moong dal sprouts:1/2 cup

Oil: 2 tbsp+for deep frying

Ginger-garlic paste:1 tbsp

Method:

For dough:

1. Take maida in a bowl and add oil and salt. Add water and knead a soft dough. Keep it aside for half an hour.

For stuffing:

2.Heat oil in a pan. Add ginger-garlic paste and saute for a minute. Add onions, cabbage and capsicum and cook on medium heat for 3-4 minutes.

3. Add salt, tomato ketchup, chilli sauce and black pepper and mix well. Add moong dal sprouts and mix well.

4.Divide dough into equal portions. Take one portion and roll them into diameter of 5-6 inches.

5.Place stuffing on one side of rolled chapati. Fold edges and roll tightly. You can keep these roll in fridge for later use also.(Apply oil on each roll so that they don’t stick to each other).

6.Heat oil in a  pan. Deep fry these rolls from both sides till golden brown. Place them on absorbent paper so that excess oil can be removed.

7.Serve with tomato ketchup.