Veg Spring Roll with homemade wraps

Ingredients

• 1 cup All-purpose flour
• 2 tablespoons Cornflour+extra for dusting
• 1 tablespoon white Vinegar
• 1/4 teaspoon Salt
• 1/4 teaspoon Sugar
• 1 tablespoon Vegetable oil to grease the wraps
• 1 small piece of Cabbage
• 1 small Carrot
• 1 small green Capsicum
• 2 tablespoon chopped Spring onion(green part)
• 1/2 teaspoon freshly crushed Black pepper
• 1 tablespoon All-purpose flour to make a paste
• as required Cooking oil to deep fry

Steps

1. First we will prepare the spring roll wraps.
2. To a mixing bowl, add in 1 cup of all-purpose flour, 2 tablespoon of cornflour, 1 tablespoon of white vinegar, 1/4 teaspoon sugar and salt each.
3. With your finger tips, mix well to combine.
4. Make a smooth and pliable dough with water.
5. Cover and set aside for at least half an hour. Resting dough is necessary to make wrap.
6. In the meantime prepare the filling.
7. Wash and dry the vegetables and cut them in juliennes.
8. We will use raw vegetables in spring roll. There are many versions of fillings where vegetables are cooked with a lot of spices and sauce. If you like can make the veggies like that. But I love the filling to be very basic and simple.
9. Just season the veggies with salt and freshly crushed black pepper at the time of filling.
10. After resting time take out the dough and make 13-14 small balls.
11. Take a ball, sprinkle little cornflour and roll to make a thin round sheet.
12. Keep the sheet aside. And sprinkle little cornflour over the sheet. Also rub little vegetable oil over the sheet.
13. Make another round sheet and place it over the previous sheet. Cornflour and oil prevent the sheets to stick together.
14. Like this make other sheets and place over the previous sheet. Dont forget to sprinkle cornflour and rub oil in between each sheet.
15. Like this make a stack of 5-6 sheets. Dont sprinkle cornflour or rub oil over the top sheet.
16. Take the spring roll sheets stack and lightly roll with rolling pin to spread round as much as you can. You can do it very easily. Just roll gently and uniformly.
17. Heat a non-stick pan moderately and place the spring roll stack on it.
18. Wait for 10-15 seconds and then flip with a spatula.You can see that the top most sheet is changing colour. Also you can notice that the sides of the top sheet is releasing from other sheets. Keep flame in medium low.
19. Just pull the top sheet with your hand and release it completely from the bottom sheet. It will easily come out because of the cornflour and oil we spread before.
20. Keep the cooked wrap to a dry surface.
21. Immediately flip the sheets again and pull the top sheet just like before. Be careful as the sheets will be very hot now. If you can't handle with hand use a spatula to release the sheet.
22. Note that keep your flame in low during the process, otherwise the sheets will overcook. They should change colour and firm when we release them.
23. Continue the process to make all the sheets, flip and pull the top sheet.
24. You can see the wraps are so thin and transparent.
25. If you think that it will be difficult for you to do like this, start doing with a stack of 3 sheets only. Gradually you can increase the sheets when you become confident.
26. Similarly make all the sheets following the same procedure. I did them in 2 batches.
27. When the wraps are done, cover them with a damp cloth and set aside to cool. They will not stick to one another, so you can keep them overlapping to each other.
28. Also make a paste with 1 tablespoon all-purpose flour and water. It will work as glue.
29. Season veggies with salt and pepper.
30. Take one spring roll sheet, fill some prepared veggie as shown in the picture. Also add some chopped spring onion.
31. Rub little glue on 2 sides and fold sides and wrap the sheet tightly over the veggies and roll.
32. Rub some prepared glue at the edge of the sheet and complete the roll. The paste will help to stick the end.
33. Keep the roll to a dish.
34. Follow the same procedure to make all the spring rolls.
35. You can stack and cover the rolls with cling wrap in a dish, and can store them in freezer for 2-3 weeks.
36. For frying heat sufficient vegetable oil to a yok.
37. Place some rolls to moderately hot oil and fry them on all sided till light golden brown. Note that fry them in moderate heat to make them crisp and light golden.
38. If you have frozen the spring rolls, take out the rolls 5 minutes before frying.
39. Remove them to a kitchen towel. They are light golden and crisp to touch.
40. Enjoy these delicious and light snack with your favorite sauce. I made a soya sauce dip to accompany the spring rolls.
41. For soya sauce dip cook 1/4 cup of light soya sauce with 2-3 tablespoon of water and 2-3 tablespoon of sugar. Also add in 1 teaspoon of chopped ginger and red chilli flakes.
42. When sugar dissolves completely remove from heat. Dip is ready. Serve after cooling it to room temperature.