Fresh Spring Roll Wrappers

Ingredients

• 2 cups refined flour (maida)
• Salt to taste
  Stuffing
• 1½ cups boiled and shredded chicken 
• 2 tablespoons oil + for deep frying
• 1½ tablespoons finely chopped garlic
• 1 tablespoon finely chopped ginger
• 1 spring onion, chopped with the greens
• 1 small carrot, cut into thin strips
• 150 grams shredded cabbage
• 1 cup mixed coloured capsicum strips
• 1 teaspoon vinegar
• 1 teaspoon dark soy sauce
• Salt to taste
• Crushed black peppercorns to taste
• Refined flour slurry for applying
• Sliced spring onion greens for garnish
• Schezwan sauce to serve

Method

1. Take refined flour in a large bowl. Add salt and 1¼ cups water little by little and mix with a wooden spoon till a smooth batter is formed. Continue to mix for 5 minutes. Cover and set aside to rest for 1½ hours.
2. To make the stuffing, heat oil in a non-stick wok. Add garlic and ginger and sauté for a minute. 
3. Add spring onion bulb and sauté for a few seconds. Add carrot and cabbage and mix well. Sauté for 1-2 minutes. 
   Add coloured capsicum strips, vinegar, dark soy sauce, salt and crushed black peppercorns and mix well.
4. Add chicken and mix well. Add spring onion greens and toss. Take the pan off the heat and allow the mixture to cool.
   Mix the rested batter well with your hand for 1-2 minutes.
5. Heat a non-stick tawa¬ on low heat. Take a big portion of the dough and spread a thin layer of the batter in a circular motion and collect the excess dough and keep it aside. Cook for 10-15 seconds, flip and cook for 1-2 seconds. Remove from heat and set aside. 
6. Similarly, make the remaining spring roll wrappers. Use as required.
7. To make spring rolls, place a spring roll sheet on a worktop, place a generous portion of the stuffing in the centre. Apply some refined flour slurry on the edges, fold the sides and tightly roll it.
8. Heat sufficient oil in a kadai. 
9. Gently slide in the rolls a few at a time and deep fry till golden brown and crisp. Drain on an absorbent paper. 
   Arrange them on a serving platter and serve hot with Schezwan sauce.