Mix all the ingredients mentioned under dough and make a smooth dough and rest for 15min. Now take the dough and make 10 equal parts.

Roll the dough dusting enough flour. Make sure you make atleast 4 layer and roll together. Once u feel the thickness is fine. Directly toast it on stove for 10sec each side and keep removing the layer one by one.

Cut the sheets square shape an keep it ready to fold.

For stuffing, place a pan and add butter. Add chopped ginger, garlic, chilli and onions. Saute for few min, then add raw mangoes, cabbage, capsicum and carrots. Close the lid and cook over medium flame for 5 mins. Now add chilli flakes, mango chilli sauce and salt as required. Veg stuffing is ready

For non veg take half portion of veg stuffing and add shredded chicken. Chicken naturally releases water so close the lid and cook throughly.

Now take the spring roll sheet, keep the stuffing on one side and roll it. Stick the edges with water and keep it in freezer for 10mins.

Heat oil and fry the rolls untill golden brown. Mango spring rolls are ready to serve.

For mango chilli sauce, place mango puree in oven and cook for 2 mins. No water required. After a min add salt, Chilli sauce and cook for 30sec. Cool it completely before serving.

Note: Do not add water to dough as it makes the dough soggy. Choose ripened mango and which is not too sweet. Adjust spice as per your taste.