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2 Spring Roll Sheets
Half cup Spring Onions
Half cup Cabbage
Half cup Carrots
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2 tbsp Maida (All-Purpose Flour)
Half tsp Black Pepper Powder
1 tsp Soy Sauce
1 tsp Salt
1 tbsp Garlic
1 tbsp Celery
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Add water to a bowl of maida and whisk to make thick paste.
Heat 1 tbsp oil and stir-fry garlic, celery and onions over high heat till the onions turn soft.
Add cabbage, carrot, salt, black pepper, soy sauce and mix well.
Place fried veggie mix on spring rolls sheets, roll the sheets and close the ends with the maida slurry.
Deep fry the stuffed spring rolls till they turn crispy and golden brown.
Cut spring rolls into two halves and serve hot!
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