Spring Rolls

Spring rolls must be one of the most loved starter in any Indo chinese restaurant.My sister is a die hard fan of this dish and she never misses a chance to have this.So when I visited mom's place this time she came up with the idea of making spring rolls at home from scratch and she had already zeroed on a recipe too :)We followed a recipe from Mallika Badrinath's 100 snacks variety with very few changes in ingredients and we were so happy with the result.These spring rolls were way way better than what we used to have in any restaurant.It is a very simple recipe,a bit time consuming though.I just made the filling and fried the finished rolls.The rest tasks (Rolling,folding etc) were done by my sister.If you are like me not wanting to spend long hours in kitchen,you can make and freeze the rolls ahead and fry when needed.When we decided to make this,I also referred recipes form few other books,all the recipes called for making a thin batter with maida and making a dosa like crepe with it,which I was pretty sure I can't make :). The below recipe calls for rolling and steaming method and I say if I can make it anyone can too:). Try out and let me know :).
Spring rolls recipeStar ingredients:All purpose flour,assorted vegetables for filling
Time:1hr
Yield:10

Ingredients:
For outer cover
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
3 tablespoons oil
Salt
Warm water
Paste1:
Mix 2 tablespoons maida with oe tablespoon oil and form a paste.
Paste 2:
Mix 2 tablespoons maida with 2 tablespoons water and form a paste
For filling
1/4 cup spring onion whites
1 onion sliced thin
1/4 cup spring onion greens
1 cup mixed vegetables chopped fine(cabbage,purple cabbage,baby corn,green bell pepper,carrot)
1/2 cup paneer cubes
3 dried red chiilies teared
1 teaspoon sugar
1 teaspoon each soy,tomato and hot sauce
3 teaspoons sesame oil
Salt
Method:
Dough for outer wrap:
Mix all the ingredients mentioned ad form a soft pliable dough.Knead the dough very well till it becomes very soft.let it rest for minimum 30
minutes.
Vegetable filling:
1.In a kadai add sesame oil and heat till smoking point.Switch off the flame.Add the dried red chillies and sugar.Saute well.
2.Now add sliced onions and spring onion whites.Saute over medium flame.
3.Add all the vegetables and saute over high flame for just 2 minutes.Add all the sauces,salt and saute for just 2 more minutes.Mix onion greens and remove from flame.
How to make spring rolls:
1.Take a small lemon sized ball from the prepared dough and roll into a very thin square like roti.Roll out 20 similar  squares.
2.Next take one square on thework surface and apply some paste 1 evenly.Keep one more square on that and apply little pressure and roll once gently.
3.Keep 2 tablespoons filling on the rolled square and fold as seen in the picture.Use paste 2 to seal the edges.
4.Repeat the same with all the squares.Now steam all the filled rolls in a idly stand or any suitable steamer for 3 minutes.
5.Heat oil for deep frying.Deep fry the rolls two at a time till light brown/golden brown.
6.Drain the oil and serve hot.
Notes:
1.Paneer is optional,you can opt out if not preferred or for vegan option.
2.After steaming the rolls you can freeze them for a couple of days.When needed just allow the rolls to thaw on counter top for sometime and then deep fry.
3.Do not skip browning the sugar in oil,it imparts a great aroma.