Cripsy Veggie Spring Roll

Spring Rolls are a great delight to have as a starter the crispiness of the veggies make it a perfect starter It is an enjoyable starter from kids to adults. Its great to have during rains. This recipe was taken from Food-n-More found it really interesting.Enjoy this recipe in this cool climate as it makes a perfect combo :)  

For the filling:

1 cup each of finely chopped or grated of the following veggies
carrots, beans, spring onions, cabbage ,coriander
1 cup of frozen or fresh corn kernels 
1 cup of green peas
1 cup finely diced paneer,
1 cup boiled noodles (optional)
1/2 cup finely diced chestnut mushrooms (optional)
1 red chilly finely diced
1 tblspn chinese soy sauce
1 tblspn sweet chilly sauce
1 tblspn chinese five spice
1 tspn hot chilly powder
1 tspn of garlic paste, 1 tspn of ginger paste
Salt to taste
Oil for cooking

Method:

Heat 3 to 4 tblspns of oil in a wide pan or wok
Add the garlic and ginger paste and fry on low heat for few minutes
Add all the other veggies and mushrooms and stir them all frequently
Add the five spice, chilly powder, salt soy suace and sweet chilly and cover and cook until vegetables are cooked but still have a bite in them.
Lastly add the boiled noodles and paneer, give it all a good stir , 
Give it a taste and adjust all the seasoning according to your taste
Let this filling cool completely before you start making the rolls

Making the rolls:

 Lay out a wrapper on dry surface with one corner towards you. Place a large tblspnful of filling near the corner .  
Now roll that corner over the filling twice. Next fold inwards the the two side corners so your roll will be closed from the sides. Roll up the rest of the wrapper  up to the  corner away from you . Apply a bit of water to this corner so that it sticks firmly to the roll.
Do all the rolls in the same way. make these in advance at least a few hours before you want to fry them, so that they have a chance to seal well.
Fry in hot oil and drain over kitchen papers
Serve with sweet chilly sauce, schezuan sauce or any other sauce of your choice.