Ingredients:

• 2 to 3 carrots;
• 15 to 20 french beans;
• 1 cup cabbage;
• 1/2 cup boiled and shredded chicken;
• 2 tsp soya sauce;
• 2 to 3 spring onions;
• 1 big capsicum (very finely sliced); salt to taste;
• 1/2 tsp aji-no-motto;
• 1/2 tsp pepper powder; chilli sauce as per taste;
• 2 tbsp - oil (for sautéing the vegetables)
• oil for deep frying the spring rolls;
• spring roll pastry-20 large.

Method: Heat 2 tbsp oil in a pan. Add carrots and french beans, cook till they are half done. Add spring onions, cabbage, chicken, capsicums, sauces, salt, pepper and aji-no-motto. Mix well. Let all the water evaporate from the vegetables. Remove and cool completely. Roll in about 1 tablespoon of the stuffing into the pastry roll. Turn both the ends sticking the ends with a little flour batter. Deep fry in hot oil on a medium flame till golden. Serve hot with chilli sauce