Spring roll, a popular snack, is believed to have originated in China. These were wrappers filled with seasonal vegetables and were consumed mainly during the spring season. Here is an easy recipe of crispy, spicy vegetable spring roll.

Ingredients
For the filling
Oil as required
100 gm of thinly chopped celery, leeks, cabbage, and capsicum
A piece of ginger (chopped)
3 green chilies (chopped)
1 tbsp soy sauce
Salt as required
Store bought samosa sheets as required
All purpose flour mixed with water (required to seal the wrapper)
For sauce
1 inch piece of ginger
3 cloves garlic
1 green chilli
1/4 cup tomato ketchup

Preparation
Heat oil in a pan
Add chopped celery, leeks, cabbage, capsicum, ginger and green chillies
Sauté well
Add soy sauce and salt as required
Mix well
Keep this filling aside for it to cool down
Place a spoonful of this mixture in a samosa sheet
Apply a bit of all purpose flour mixed with water on the edges of the wrapper
Fold and roll into thin cylinder - like shapes
In another pan, heat some oil
Add the rolls and fry until golden brown
The sauce can be prepared grinding ginger, garlic and green chillies to a fine paste, and mixing it with tomato ketchup
Serve the spring rolls hot with the special sauce.

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