INGREDIENTS:
Pastry sheet - 3 You can make 4 squares in one sheet
Potato - 2
Peas - 1/2 cup frozen
Carrot - 1/2 cup finely chopped or grated
Soy sauce - 1 tsp
Sweet chilli sauce - 1 tsp
Pepper powder - 1/4 tsp
Salt - as needed
Oil - for deep frying
HOW TO MAKE:
Pressure cook the potatoes and allow it to cool. Peal the skin and keep aside. Cook the peas and carrot. Drain the water throughly and keep aside.
In a bowl mix all the vegetables and mash it well with the sptula. Heat a tsp of oil in a kadai and and put the mashed vegetables. Add pepper powder, soy sauce & chilli sauce. Add needed salt. Blend well and allow it to cool down.
Cut the pastry sheet into a square shape as shown in the fig. Place one square on the table and place 1 1/2 tsp of vegetable stuffing on the edge of the sheet. Just start to roll from bottom to top. Roll the same till half of the sheet as shown below. Then fold sheet on both edges. Then start to roll it again and apply little water on the edge and finish the folding carefully.
Cover the rolls with the cling wrap or the plastic cover and keep aside. In a deep frying pan heat oil for frying. Once the oil heated up put the rolls in the oil one by one. Put 3 or 4 at a time. Fry well on both sides and cook evenly till it turn in golden brown.
Drain it on a tissue. Veg Spring Roll ready :-) Serve with Ketchup sauce or Bombay green chutney.
TIPS:
Add ginger garlic paste also before frying the vegetables.
Make with Cabbage, capsicum and carrot too. But do not over cook the vegetables.
Do not throw the vegetables drained water, you can use the water for making sambar or rasam.
I made it with pastry sheet, Spring roll sheet is available in the market and that will get cook easily.
Bake all the spring rolls instead of frying.
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