1 Onion sliced
2 Spring onions sliced
2 Carrots sliced in thin strips
1 capsicum sliced in thin strips
1/2 small Cabbage shredded
2 whole red chilli seeded & chopped
2 tbsp oil
oil for deep-frying
Salt to taste
a pinch White pepper
1 tsp soya sauce
1 tsp cornflour
5 tsp Maida
For wrappers mix maida with salt & 1/2 tsp oil & make a dough.
Divide the dough into small portions & spread each like small roti. Leave it for 5 min befour stuffing.
Heat 2 tbsp oil in a pan. Add onion, spring onions, carrots, capsicum, cabbage and salt and stir.
Add pepper powder, red chilli & soy sauce and mix. Cook till the vegetables soften. Set aside to cool.
Heat sufficient oil in a small pan. Make a paste of cornflour with 2 tbsp water.
Spread the spring roll wrappers. Divide the stuffing into small portions & stuff it with small amount veg on each wrapper.
Fold in the edges and make potlee. Apply cornflour paste to seal. Keep the potlee under a wet cloth.
Heat oil and deep fry till golden.
Serve it with schezwan sauce.