Spring Rolls Video by Tarla Dalal

Heat the oil in a broad non-stick pan, add the garlic and ginger and saute on a high flame for 30 seconds.
Add the onions and sauté on a high flame for 1 to 2 minutes.
Add the capsicum and sauté on a high flame for 1 minute.
Add the carrot, cabbage, noodles and cook on a high flame for 3 minutes, while stirring occasionally.
Switch off the flame, add the schezuan sauce, tomato ketchup and salt and mix well. Keep aside.

How to proceed to make spring rolls

To make chinese veg spring roll, divide the stuffing into 7 equal portions and keep aside.
Place a wrapper on a clean, dry surface and place a portion of the filing mixture in one corner of the wrapper.
Roll over the wrapper till ¾th.
Fold over from both the sides one by one towards the centre.
Finally roll it completely and seal the edge using a little maida-water mixture.
Repeat steps 2 to 5 to make 6 more rolls.
Heat the oil in a deep non- stick pan and deep-fry, 2 spring rolls at a time on a medium flame, till they turn golden brown in colour from all the sides.
Drain the on an absorbent paper and cut each spring roll diagonally into 3 equal pieces using a sharp knife.
Serve the chinese veg spring roll immediately with schezaun sauce.