Combine ingredients for pastry and knead dough as soft as for rotli. Keep aside for about 15 min. Roll very very thin rotli out of it and place it on hot pan. Cook on both sides just Joe 2-3 seconds (the rotli will get slightly dark in colour) remove from pan when it is about to form brown bubbles. We want to cook it only 10-20 percent. Keep them covered with a cloth all the time because if it gets dry, it will tear. Pile them up and cut Criss cross to make 4 equal portions from each rotli.

Prepare all the veggies. Combine carrots and cabbage. Add some salt and mix well. Keep aside for 15 min. You'll notice that the veggies will absorb salt and release water. Transfer them in a colander while catching the water underneathe.

Squeeze the veggies to remove all the moisture from the veggies. This step is important to save our spring rolls from breaking at the time of frying. This nutritional water can be used as vegetable stalk in soups, gravies or in bhajipau.

Heat up oil in a pan. Fry onions till translucent. Add capsicum and chillies. Fry for a few seconds. Add cabbage and carrots, MSG, salt, black pepper powder and soya sauce. Combine everything very well. Separate the veggies before adding..this makes it easy to mix evenly.

Cook on high or medium to high flame till the mixture looks a bit dark/cooked. Make space in the middle to ensure that there is no moisture left and that the oil is oozing. That's the indication that the stuffing is ready. Let it cool completely.

Make paste by combining white flour and water. We shall use it for sticking the ends of spring rolls.

Do the stuffing as shown in the pic below. Use both hands and all the fingers to manage the sides while rolling. Prepare tight rolls. *Notice the folding from the sides meet slightly below the stuffing. This way, there are less chances of getting open sides.*

You can apply the paste either on the top corner or all around. Applying all around will be a better idea as there will be less chances of open ends.

Tuck in the stuffing well from all sides while rolling. Ensure to fold the roll so well that the sides do not have any open ends. If there is any open end, it is likely that the oil will get into it while frying.

In case you have a slight hole somewhere, just apply the paste to cover it.

Sometimes, if the roll gets a slight cut due to much pressure, you can seal it with the paste.

Dipfry the rolls at medium to low temperature till they are evenly golden and crisp. Drain and place on the kitchen towel. Serve with chilli sauce and tomato ketchup or any of your favourite sauces.

These rolls do not taste good if they are strong in spices. They are delicious as simple as that. In the restaurant, they make one big roll and cut into smaller pieces. However, this individual serving tastes better as you get more pastry. It is the sides of the roll that tastes yummier and you do not want to lose that

Storing: fry them on low only till the moisture from the pastry burns out. Remove them from oil and let them cool. Put them in a container keeping them a finger apart. Lay a plastic after every layer of spring rolls. Store them in freezer. Take them out for about 2 hours before frying. Spread them out on a paper or cloth so they do not stick to one another.

Tips: breaking spring rolls: 1.rotli may be thick. 2. Dry rotlis. 3. Too much stuffing. 4. Improper folding.