#Veg Noodels Spring Rolls#

Place a non-stick pan on heat and add 1 teaspoon oil in it.

When the oil heat up add ginger-garlic paste and sauté it on high flame it it turns golden colour.

To the above paste add chopped onion and sauté on high flame for few minutes.

Once the onion turn golden brown add capsicum and mix well.

Add carrot, cabbage, noodles and cook on a high flame for few minute.

Once the gravy is cooked properly, switch off the flame and add schezuan sauce, tomato ketchup and salt and mix well.

Combine the plain flour, cornflour, water and salt in a bowl and whisk it properly till the batter is smooth.

Place a non-stick pan over medium heat and add oil.

Once the oil is hot, pour the batter and try making thin circle shape by tilting the pan over medium heat.

Once the sides are cooked and peel off, turn it to the other side and cook for few seconds.

Follow the same procedure on the rest of the batter and stalk it and grease it with oil and keep it in air tight container.

Divide the stuffing into seven equal portion, needed to fill in the wrap.

Take out the wrap from airtight container and place it on a clean, dry surface

Place the stuffing on the airtight wrapper and roll it till 3/4th and fold it from both the side towards the centre

Take a bowl and add 2 teaspoon maide and few drop water to prepare a mixture.

To seal the sides of wrapper, seal the edges using maida-water mixture.

In a non-stick pan and deep fry the rolls on medium flame till they turn golden brown.

Drain using absorbent paper and cut into as many halves you want.

Finally....Serve immediately with schezaun sauce.