SPRING ROLLS

INGREDIENTS
Maida -1 cup
Salt - to taste
Grated cabbage - 3 cup
Carrot thinely sliced - 2 cup
Capsicum thinely sliced - 1 cup
Processed cheese grated - 1/2 cup
Soya sauce - 1 tsp
Onion chopped - 1
Oil - 1/2 cup
Mustard seeds - a pinch
Jeera seeds - a pinch
Black pepper - a little pinch

METHOD 
Mix  maida and salt with the help of water to make a stiff dough. Cover the dough and keep aside for 15 minutes. Divide the dough into equal size balls. Sprinkle a little flour and roll them with a rolling pin. Heat the pan on a medium flame and make a half done roti.
        Heat the oil in a pan, put the mustard seeds and jeera seeds to sprinkle. Add the onion till light brown. Now add thinely chopped veggies, stir well and saute for five minutes. Add soya sauce , black pepper and salt and switch off the gas. Add the grated cheese in the veggie once it gets crunchy. Now the stuffing gets ready.
       Grease a pan with little oil and heat on a medium flame. Put the stuffing in the half done roti and wrap  it. Roll it tightly and shallow fry from both the sides until  golden brown.. When the roll is ready cut into two or three pieces. Serve hot with red chilly sauce.