Crispy Soya Chunks and Veggie Spring Rolls

1.In a pot, boil water and add the soya chunks. Cook for about 5-7 minutes until they are soft. Drain and rinse under cold water. Squeeze out excess water and set aside.

2.In a large mixing bowl, combine the chopped cabbage, grated carrots, chopped bell peppers, chopped onions, minced garlic, and grated ginger. Mix well.

3.Add the cooked soya chunks to the vegetable mixture. Season with soy sauce, chili sauce, salt, black pepper, cumin powder, coriander powder, and turmeric powder. Mix until all ingredients are well combined.

4.In another bowl, prepare the dough for the spring roll wrappers by mixing the all-purpose flour with enough water to form a smooth and pliable dough. Cover with a damp cloth and let it rest for 15 minutes.

5.Divide the dough into small balls and roll each ball into thin circles on a floured surface to make the spring roll wrappers.

6.Place a spoonful of the soya and veggie filling in the center of each wrapper. Fold the sides over the filling and roll tightly to form a spring roll. Seal the edges with a little water if necessary.

7.Heat oil in a deep frying pan over medium heat. Once hot, carefully add the spring rolls in batches, frying until they are golden brown and crispy on all sides, about 3-4 minutes per batch.

8.Remove the spring rolls from the oil and drain on paper towels to remove excess oil. Serve hot with your favorite dipping sauce.