MAKING

Add the plain flour, corn flour, salt to a bowl and add sufficient water to make a soft dough.

Let the dough rest for a while.

Divide the dough into small portions, dust plain flour/maida if its sticky. Roll the dough portions to thin sheets, snip the sides off with a pizza cutter if you wish to.

Heat up a tawa/skillet. Once hot, place of the sheets, and as soon as the dough gets its moisture off and the color changes a little flip over.

Transfer to a plate, cover with a cloth and continue making.

SERVING

To Store the spring roll sheets, apply oil in between sheets and double wrap in cling wrap and freeze.

These spring roll sheets can be used with a stuffing of your choice to make a delightful Appetizer or Snack. On a spring roll sheet, place the stuffing (sure there is a 1 inch gap) , roll the sheet twice, fold the edges and seal of the other end with edible gum (Thisck paste of maida and water. Deep Fry the rolls and serve.

Notes

Stuffing recipe: Heat a pan with 2 tbsp oil. Add a tsp each of ginger, garlic and chili sliced. Stir, add 2 onions sliced. Once they sweat, add ½ cup of mixed bell peppers, carrots, french beans chopped. Season with salt and pepper. Add a tbsp of soy sauce, a tsp of schezwan sauce, a tsp of tomato ketchup, ½ tsp vinegar. Stir, add the cabbage sauté, and transfer to a plate to cool