Spring Rolls

Ingredients
Spring roll sheets 10
Cabbage 1 cup shredded
Carrot 1/2 cup shredded
Bell Pepper 1/2 cup thinly sliced
Spring Onions 2
Onion 1 chopped
Ginger garlic paste 1 tsp
Soya Sauce 1 tbsp
Chilli Sauce 1 tsp
Salt to taste
Pepper to taste
Ajinomoto a pinch
Oil for deep frying

For Sealing
Water 1 tsp
Corn Starch 1 tsp

Method
Boil 1 cup water in a pan. Add all the veggies and cook till partly done.
Strain it in a muslin cloth. Press gently to remove all the excess water
Add ginger garlic paste, soya sauce, chilli sauce, salt, pepper and ajinomoto.
Mix well
Mix Corn Starch and water  for sealing the Rolls.
Take a spring roll sheet and place it diagonally so it looks like a diamond
shape in front.
Place little mixture in a line near the lower end and start wrapping over the mixture.
Wrap the edges on the side to envelope the mixture.
Continue rolling till only the top edge is left.
Seal the top edge with the corn starch and water mixture.
Continue wrapping till it is all done.
Prepare all the spring  rolls.
Heat oil in a pan.
Place the Rolls gently in the oil.
Cook till they are golden in the bottom side and then roll over to cook
on the other side.
Once done, take out and place them on a paper towel.
Serve hot with Chilli Sauce

Cooking Time - 20 mins
Servings - 4