Whole Wheat Fresh Spring Roll Wrappers

Ingredients

• 2½ cups whole wheat flour 
• 1 teaspoon salt 
  Stuffing
• 1 cup boiled and shredded chicken breast  
• 1 tablespoon sesame oil 
• 1 medium onion, sliced
• ¼ medium cabbage, shredded 
• 1 medium carrot, peeled and cut into thin strips
• 1 medium green capsicum, cut into thin strips
• 1 medium red capsicum, cut into thin strips
• 1 teaspoon dark soy sauce
• Salt to taste 
• 1 teaspoon sugar 
• 1 teaspoon black pepper powder 
• 1 spring onion green stalk, diagonally sliced
• Oil for deep-frying
• 1 tablespoon refined flour (maida)
• Schezwan sauce for serving 

Method

1. Take whole wheat flour in a mixing bowl, add salt and 1 cup water and beat the mixture with hand till it becomes sticky. Cover and keep aside for 1-2 hours.
2. Heat a non-stick pan on medium low heat. Take some dough, spread evenly on pan. Scrape out the excess dough. Let it cook for 10-15 seconds. Flip and cook for 2-3 seconds. Remove and keep aside on a plate. Make more wrappers similarly.
3. Heat sesame oil in a non-stick pan, add onion and sauté till translucent.
4. Add cabbage and carrot, mix and sauté for 1 minute. 
5. Add green capsicum and red capsicum, mix and sauté for 1-2 minutes.
6. Add chicken and soy sauce and mix. Add salt, sugar and black pepper powder and mix well. 
7. Add spring onion greens, mix and cook for 1 minute. Transfer onto a plate and cool.
8. Heat sufficient oil in a kadai. 
9. Mix refined flour in some water to make thick slurry. 
10. Put some vegetable mixture on one side of each spring roll sheet, apply some slurry on the edges, fold the sides, roll them and applying some slurry on the ends to seal. 
11. Gently slide the rolls into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 
12. Arrange them on a serving platter and serve hot with Schezwan sauce.