Ingredients :here used was only half amount of total veggies. Tomateoes and spices was used as shown.include the lemon at the end.and also you can add handful of peas or diced potoatoes if you prefer more bulkines in the spring rolls

After chop chop chop..in the pan heat enof oil.add red onions..stir occassionaly until golden brown.then add celery and green chillies(if using).then add the tomatoes..break it down with wooden spoon

Simmer about 2 minutes.add the spices.stir and then add drained the sliced cabbage.add the other ingredients except lemon.add about a glass of water and cook more until cabbage is tender yet still bit slightly crunchy.then add corriander.then lemon.

Simmer more...until everything cooked thru and most (if not all) liquids hav reduced..set aside to cook..take your spring roll ready pastry squares..from freezer to defrost while the filling cools down.you can take about 15 sheets out and place on a board surface layered with wet towel or cloth so as not to dry out.

Now start prepping your square sheets : if the sheets are defrosted they very simply peel away (like in the pic) and are not breaking or sticking.

Take a sheet and place about 2 tablespoon filling along one of the corner of sheet.leave about 2 inches or so of space from the corner and make a short pile of filling across.then start to roll once first by bringing the corner slightly over the filling then tuck in the two sides(to look like an envelop now).

Try to make qwik edible glu.using some(flour half cup and bit of water quater cup.(check to thick spreadable consistancy)and apply as you fold sides and where you overlap the cover(at the envelope shape)sheet together.this will to keep things in hopefully u get it right!

You will get about 12 large spring rolls or 24 medium/small spring rolls.(here they where cut in halves)depending on size of your squares and amount of filling.

After you are done..you can start oiling your pan just an inch or so of oil to cover about half of the rolls diametr..(Or if deepfrying use about three times the oil).it is better to use this type of pan if the spring rolls are big like these so that they space enof and can easily turn over

Then fry each side try spoon oil over hot oil so that they evenly cook.turn other side and brown them....when done.place on couple of towelpaper to drain excess oil..Or. let cool on racks so as to be crunchie...then store in container only after totally cool.(note that they may still loose there crunch after cooling,so best eaten while warm.)also can serve at this point..bismillah.enjoy

Make a simple yogart raita:half cup reduced fat yogart,half finally choped cucumber,few mint leaves,handful corriander leaves.chop everything and mix in.