This recipe is fairly simple and the good part is that it's quite healthy.

INGREDIENTS

• 2 tsp oil
• 2 garlic cloves, finely chopped
• 1 inch ginger, finely chopped
• 1 carrot, thinly shredded
• 4 spring onions, finely chopped
• 1 cup cabbage, thinly shredded
• 1 tsp sugar
• 1-2 tsp chilli sauce
• 1 tsp soy sauce / soya sauce
• 2 tsp vinegar
• 1 tsp black pepper, crushed
• salt to taste
• 1 tsp corn flour
• 7 spring roll pastry sheets / wrapper
• 1 tbsp maida / all-purpose flour / plain flour
• oil for deep frying

INSTRUCTIONS

• Add oil along with finely chopped ginger and garlic in a large pan
• Add finely chopped spring onions.
• Saute them for a minute or till the raw smell disappears and add shredded carrot and cabbage and saute them.
• Now add sugar, chilli sauce, soy sauce, vinegar, black pepper and salt.
• Mix everything well and add corn paste and again mixing well and keep aside.
• Meanwhile, take spring roll pastry sheet and place spoonful of prepared stuffing.
• Pull and fold over the corner tightly till it reaches half the sheet.
• Now, fold over sides like an envelope leaving no air pockets.
• Create crease and roll further.
• At last, apply flour paste around the corners and seal the edges.
• Furthermore, deep fry the spring roll or bake them at 320 degrees F.
• Deep fry till they turn golden brown stirring occasionally.
• Once they turn golden brown, drain them over absorbent paper.
• Finally, serve crispy veg spring rolls hot with sweet chilli sauce or tomato sauce.