Veggie Rice Rolls

Ingredients	Quantity
Rice sheets (Putharekulu [1] sheets)	10
Boiled potato	1 big size
Chopped Carrots	2 tbsps
Chopped French Beans	2 tbsps
Peas	2 tbsps
Shredded Cabbage	1/2 cup
Chopped Onions	1/4 cup
Chopped Coriander Leaves	1 tbsp
Ginger Garlic Paste	1 tsp
Chilli Powder	1/2 tsp
Garam Masala	1/2 tsp
Coriander Cummin Powder	1/2 tsp
Turmeric Powder	1/4 tsp
Salt	to taste
Oil	for deep frying

Method

1. Steam the carrots, beans, peas and cabbage in a pan and keep it aside.
2. Take a pan and add one tablespoon of oil and heat it.
3. Add the onions and ginger garlic paste and fry till light brown.
4. Mash the potato and add it along with steamed vegetables. Then add salt, turmeric powder,garam masala powder, chilly powder and coriander cumin powder and stir till all the ingredients are mixed and is some what dry.
5. Add half of coriander leaves and mix.
6. Cool this vegetable stuffing and leave it aside.
7. Take a rolling board and place a damp napkin or cloth over it.
8. Take two rice sheets and place on the cloth.
9. Keep one tablespoon of the stuffing and place it in the center of the rice sheets. Fold the rice sheets quickly from either side in such a way it forms a roll neatly packed.
10. Continue making the rolls with all the stuffing.
11. Heat oil in pan for deep frying and add three or four rolls at a time and fry them till light brown. Serve hot with tomato chutney or sauce and garnish them with coriander leaves.
12. Alternatively, these rolls can be shallow fried or baked in an oven.
13. For baking, place these rolls on greased baking sheet and sprinkle little oil on these and bake them in a preheated oven at 350 degrees centigrade (350^oC) till the become light brown. Serve hot.

^[1]Note: Putharekulu sheets are thin rice sheets available only in Andhra Pradesh, India. Alternatively Oriental rice sheets can be used. This preparation is good for Gluten free diets.