In a mixing bowl, add wheat flour, salt and oil. Mix well.

Add water gradually and knead a soft and smooth dough.

Cover and red dough for 15-20 minutes.

Now divide the dough into equal size balls.

Start to roll with a rolling pin as thinly as possible. Roll all rotis in the same way.

Now apply some oil to the rolling roti and stick another roti on the top. put the sheet on hot tawa and roast for just 10-20 sec on both sides.

Separate both sheets and keep them aside.

Keep them covered with a moist cloth until you use them for making spring rolls.

For making the chilli paste, transfer the soaked kashmiri red chillies to a grinding jar & grind to make a fine paste. Use very little water if required while grinding.

Heat the pan, add oil and let the oil heat a little bit, further add the prepared kashmiri chilli paste, and cook it well on high flame until the oil separates. Make sure to stir while cooking the paste.

Once the oil separates, switch off the flame and cool down to room temperature, transfer the cooled chilli paste to a well-sterilized jar, and your cooked chilli paste is ready. Keep it refrigerated and use according.

Heat oil in a pan, then add chopped garlic, ginger, green chilli and chopped spring onion bulbs. Sauté for a minute.

Then add onion slices and sauté them.

Now add sliced carrot, thinly sliced cabbage, sliced capsicum and salt.

Mix well and sauté the vegetable on high flame till it slightly shrinks.

Now add black pepper powder, red chilli paste, tomato ketchup, vinegar and sugar. Mix well.

Switch off the gas and sprinkle some spring onion greens on it.

Spring roll stuffing is ready. cool down it.

For maida slurry, in a bowl add maida, salt, and black pepper and add water gradually to make a semi-thick maida slurry. Keep it aside.

For spring roll, firstly take a prepared sheet and place a tbsp of prepared veg stuffing.

rub a tsp of maida paste around the edge. maida helps to seal the roll.

now roll and fold the sides making sure the roll is sealed tight. Make all rolls into the same way.

deep fry in hot oil, keeping the flame on low.

stir occasionally, until the roll turns golden brown and crisp.

drain off removing excess oil.

Serve veg spring roll with special chutney

In a pan, add oil, chopped garlic, ginger paste, chopped green chilli and finely chopped onion. Sauté it.

Then add red chilli paste, salt, black pepper and tomato sauces. Mix well.

Chutney for the spring roll is ready.