Egg Rolls

Ingredients:-

• Spring roll pastry 
• Oil for deep fry

Filling:-

• Egg - 6 nos
• Capsicum, chopped -  1 nos / 1/2 cup
• Cabbage, shredded - 1 cup
• Grated fresh ginger - 1 tbsp
• Pepper powder - 1 tbsp
• Turmeric powder - 1/4 tbsp
• Salt to taste
• Olive Oil - 1 tbsp

Preparation:-

To make the filling:-

• In a large saute pan or wok, heat oil, add grated ginger, cabbage and capsicum and  stir-fry the vegetables for about 2 minutes.

• Now add  pepper powder, turmeric powder,salt and egg and  stirring frequently. Set aside.

To make rolls:-

• Place 2 tablespoons of the filling in a straightline across the bottom  of the wrapper.

• Fold the sides and the bottom and then tightly roll the egg roll towards the unfolded corner.

• In a large wok or saucepan over high heat, heat cooking oil.
• When it's hot, drop egg rolls into the oil and allow them to cook for 2-3 minutes or until the rolls are golden brown. 

•  Remove the egg rolls to a paper-towel-covered plate to allow them to drain. 
• Serve hot.