Spice up your day with Veg Spring Rolls- a burst of flavors to turn any boring day into a tasty adventure!

Ingredients:

• 220 g Cabbage, julienned
• 1 tbsp Keya Dark Soya Sauce
• 2 pieces Onion, julienned
• 1 small Carrot, julienned
• 4 pieces Chopped Green Chilli
• 1 small Green Capsicum, julienned
• 1 tsp Chopped Garlic
• 1/2 tsp Chopped Ginger
• 1 tsp Keya Green Chilli Sauce
• 1/2 tsp Keya Red Chilli Sauce
• 1/2 tsp Keya White Pepper Powder
• 1/2 tsp Keya Table Salt
• 4-5 pieces Chopped Spring Onion
• 10 Square Wonton sheets
• 1 tsp Corn Flour
• 1/2 tsp All-Purpose Flour (Maida)
• 50 g Mung Bean Sprouts
• 400 g Cooking Oil

Instructions:

For the stuffing:

1. Heat 3 tbsp cooking oil in a pan.

2. Add chopped garlic and ginger. Saute on high flame for 2 minutes.

3. Add onion, carrot, capsicum, and saute for an additional 2 minutes on high flame.

4. Mix in mung bean sprouts and cabbage. Saute for 2 more minutes on high flame.

5. Add Keya Dark Soya Sauce, Keya Green Chilli Sauce, Keya Red Chilli Sauce, Keya White Pepper Powder, Keya Table Salt, and saute for another 1 minute on high flame.

6. Add spring onion pieces, saute briefly, and set the stuffing aside to cool. 

(Note: Vegetables should be half-cooked.)

To make the rolls:

7. In a bowl, mix all-purpose flour (Maida), corn flour, and 3 tbsp water to make a thick batter.

8. Place a wonton wrapper sheet on a flat surface and apply the batter on the edges.

9. Spoon 1 tbsp of the prepared stuffing onto the center of the wonton wrapper.

10. Fold up the bottom corner, followed by two sides towards the center, and roll it up. Repeat for the remaining sheets.

For frying the Spring Rolls:

11. Heat 300 g of cooking oil in a pan.

12. Carefully place the rolled spring rolls in the hot oil for deep frying.

13. Fry until golden brown and crispy.

14. Serve with your favorite Schezwan Chutney or Ketchup.

 Try it out yourself – homemade Veg Spring Rolls, a crispy treat that's easy to make and impossible to resist!