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Veg spring rolls

Serves: 4
Ingredients
Sesame seed oil 3 tbsp
Bell pepper, red, thinly sliced ½ cup
Ginger, fresh, julienned 2-in pc
Broccoli, grated 1 cup
Carrot, thinly sliced or grated 1 cup
Cabbage, red, finely chopped 1 cup
Salt to taste
Black pepper powder 1 tsp
Soya sauce 1 tbsp
Peanut powder 1 tbsp
Flour 1 tbsp
Water 1 tbsp
Spring roll sheets, ready made 1 packet
Method
Heat 2 tbsp oil in a large frying pan over medium heat. Once hot, sauté capsicum and ginger together for a minute.
Add broccoli, carrot, and cabbage and stir well. Add salt & pepper and cook for 2-3 minutes or just until it begins to soften, add soya sauce and peanut powder. Turn off the heat and let the vegetable mixture sit and cool for at least 20 minutes.
Mix flour with water to make a thin batter to seal the rolls.
Cut the sheets in diamond shapes.
Dip your finger in the flour paste and apply on all corners except the one closest to you. Place a spoonful of the mixture in the third of the wrapper closest to you.
Starting from the bottom, roll the wrapper up around the filling and pull tight. Close the sides, folding them so the edges will be straight and continue to roll up to the top.
Place on a baking sheet, seam side down, and cover with a towel to keep the finished rolls from drying out.
Pre-heat oven at 200°C. Brush rolls with remaining oil and bake about 15 to 18 minutes till golden brown.
Remove from the oven when done, cool for 4-5 minutes and serve while still hot.