10 to 12 spring roll wrappers
1/4 cup of cabbage, shredded
1/4 cup of carrots, thinly sliced
1/4 cup of green bell peppers, finely chopped
1/4 cup of onions, thinly sliced
1 teaspoon of grated ginger
salt and black pepper to taste
flour paste – 3 tablespoons plain flour/maida dissolved in 1/4 cup water
Oil for deep frying
Heat a tablespoon of oil in a wok on high heat. Add in the cabbage, carrots, onions, ginger and green bell peppers. Saute the vegetables on high heat, until lightly softened.
Stir in the salt and black pepper and transfer to a another bowl. Allow the mixture to cool completely.
Place each square spring roll wrapper on a flat surface. Apply a little flour paste along the edges of the wrapper. Place a tablespoon of the filling on one corner/edge of the wrapper.
Fold in from the filled corner and begin rolling until you reach the center. When you reach the center, fold the ends arising from the center.
At this stage apply the flour paste again on the edges and roll until you reach the end. Make sure the edges are sealed well. The flour paste is important as it helps to seal the spring rolls so they don’t open up when deep fried.
Repeat the same process and proceed to make the rest of the spring rolls.
Preheat the oil for deep frying, add in a few rolls at a time and deep fry on medium heat until golden brown in color.
Your Spring rolls are ready.