A yummy treat, no matter what time of the day it is. Plus it's super simple to make, even without those easy to use wrappers that were unavailable a while back. Although you may find it in your nearby grocery stores now, a homemade wrapper actually contains no added preservatives and is super simple to make. So it won't even take up any of your time to make them at home.
For the wrappers
1/2 cup Maida
1/2 Cup Corn Flour
3/4th Cup Water
For the filling:
2 Cloves of garlic
Coriander roots (optional)
Mushrooms, thinly sliced
Carrots, thinly sliced
Onions, thinly sliced
Cabbage, thinly sliced
Capsicum, thinly sliced
Noodles (Optional. Cook 2 minute noodles as per packet instructions. just keep them on the dry side to avoid any extra moisture)
Salt to taste
1/2 tsp Schezwan Sauce (optional)
To make the wrappers, add maida and cornflour to a bowl. add half of the water and mix vigorously. Thin it down with the rest of the measured water. The batter should be really runny.
Heat a pan on low heat and apply some oil using a brush. Add a ladle full of the batter and turn the pan to form a thin crepe. cook for 30 seconds and flip to cook the other side. Place on a plate and make the other wrappers similarly while stacking them on top of each other.
Now to make the filling, pound garlic and black pepper together. Use coriander roots too if possible, it adds an amazing flavour. Add a bit of salt to help with the pounding.
Heat oil in a shallow pan and add the garlic and pepper mix. Saute for a minute and add in all the veggies and cook till they go soft. Add the Schezwan sauce and mix.
Now to fill the Spring rolls, add a little bit of the mixture in the centre of the wrapper horizontally. Close the smaller sides in first and roll over to form a spring roll. Use a little bit of the leftover batter to stick the sides of the spring rolls together.
Deep fry in hot oil until golden brown. There take a while to actually get some colour over them, so keep an eye out.
Serve hot with ketchup, sweet chilly oil or Schezwan Chutney.