Cabbage and Chilli Spring Rolls

1.Prepare the filling: Heat 1 tablespoon of oil in a large pan over medium heat. Add the finely chopped green chillies and sauté for 1 minute until fragrant.

2.Add the shredded cabbage to the pan and stir well. Sprinkle in the chilli powder, turmeric powder, salt, and black pepper. Cook the mixture for about 5-7 minutes, stirring occasionally, until the cabbage softens but still retains some crunch. Remove from heat and let it cool completely.

3.Prepare the binding batter: In a small bowl, combine maida, cornflour, and rice flour. Gradually add water and whisk to form a smooth, thick batter similar to pancake batter consistency. This will be used as the glue to seal the spring rolls.

4.Prepare the rice paper wrappers: Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for about 5-7 seconds until it softens but is still slightly firm (to avoid tearing). Remove and place it on a clean, damp kitchen towel or flat surface.

5.Place about 2 tablespoons of the cooled cabbage filling near the bottom edge of the rice paper sheet, forming a horizontal line.

6.Fold the bottom edge over the filling, then fold the sides inward tightly over the filling. Roll the wrapper upwards firmly to form a sealed spring roll. Use the prepared batter to seal the top edge by brushing a little on the edge before completing the roll.

7.Repeat the soaking, filling, and rolling process with the remaining rice paper sheets and filling.

8.Heat vegetable oil in a deep frying pan or wok to 180°C (350°F). Carefully add the spring rolls in batches, frying them for 3-4 minutes or until they turn golden brown and crispy.

9.Use a slotted spoon to remove the spring rolls and drain them on paper towels to remove excess oil.

10.Serve hot with your choice of dipping sauce, such as sweet chili sauce or soy sauce.