Crispy Maida Egg Rolls with Soy Dipping Sauce

1.In a mixing bowl, combine the maida, salt, and black pepper. Gradually add water and knead until you form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

2.In another bowl, beat the eggs and mix in the chopped green onions, cilantro, and soy sauce. Season with a pinch of salt and pepper.

3.Divide the rested dough into small balls. Roll each ball into a thin circle on a floured surface, about 6 inches in diameter.

4.Heat a non-stick skillet over medium heat. Cook each rolled dough circle for about 1 minute on each side until lightly golden. Remove and set aside.

5.Once all the dough circles are cooked, take one and place a spoonful of the egg mixture in the center. Fold the sides over the filling and roll tightly to form a roll. Repeat with the remaining dough and filling.

6.In a deep frying pan, heat oil over medium heat. Fry the egg rolls in batches until they are golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

7.For the soy dipping sauce, mix together the soy sauce, sesame oil, rice vinegar, sugar, and garlic powder in a small bowl until well combined.

8.Serve the crispy egg rolls hot with the soy dipping sauce on the side.