¼cupSpring onion (green onion or scallion)green part chopped finely
Saltto taste
¼teaspoonBlack pepper powder
1tablespoonSoy sauce
2teaspoonsChilli sauce
2teaspoonsTomato Ketchup
Oilfor deep frying
For making paste, to seal the rolls
2tablespoonsAll purpose flour (Maida)
3tablespoonsWater
Instructions
Heat the sesame oil in a pan on medium-high heat. Once hot fry ginger, garlic and green chili for few seconds.
Then add sliced onions cook till they get light pink or translucent.
Then add the veggies (cabbage, capsicum, carrot, beans) and saute for 3-4 minutes with stirring constantly.
Now add spring onion greens, salt and pepper. Stir to combine.
Then add soy sauce, chili sauce and ketchup. Stir well and cook for a minute.
If using noodles then add now and mix. Turn off the stove. Let the mixture cool down.
Make smooth, thick paste using all purpose flour and water. Keep it aside, we will use that to seal the rolls.
Check your wrapper packet’s instructions to separate the sheets. Keep them covered with damp towel for few minutes for easy separation of the sheets.
Take one sheet, put around 2 tablespoons of mixture at the end of one edge and roll then as shown in step by step photos. Do use the paste to seal them properly.
Keep shaping them and keep them on a plate. Cover it with the towel to prevent them drying.
Heat the oil for frying on medium heat. Once hot fry few rolls at a time till they are crispy and golden brown from all the sides.
Remove them to paper towel lined plate and serve hot or warm with your choice of dipping sauce.