Spring roll

Ingredients:

All purpose flour - 50 gm
Corn flour - 50 gm
Garlic (grated) - 30 gm
Carrot - 50 gm
Cabbage - 60 gm
Capsicum - 60 gm
Onion – 1 small
Spring onion (green onion) - 1
Beans - 50 gm
Sugar - 1/2 teaspoon
Soya sauce - 1 tablespoon
Salt to taste
Black pepper – ¼ teaspoon
Oil – 4 teaspoons + for deep frying

Method:
Grate/chop finely all the vegetables.
Heat 3 teaspoons oil in a pan.
Add garlic and sauté well.
Add carrot, cabbage, capsicum and beans and sauté well.
Add sugar, Soya sauce, salt and black pepper and mix well.
Add spring onion and remove from the heat; let it be cool.
In a bowl mix all purpose flour, corn flour and salt.
Add 1 teaspoon oil and blend well.
Add warm water as required to make firm dough.
Divide this dough to small lime size balls.
Roll each dough balls to thin circular shape. Place about 2 tablespoons of filling in a long shape in one side of this circle (about 1” away from the 3 edges nearest to it). Moisten the edges of the wrapper with little water. Fold the top and bottom part over the filling to enclose the filling securely. Now roll it to the shape of spring roll.
Deep fry the rolls in hot oil till it becomes golden.
Serve hot with your favorite chutney or tomato ketchup.

Note: You can add small shrimps and/or cooked shredded chicken in the filling if you wish.