I have used Switz brand Spring Roll Sheet, I got them on Bigbasket, remove 10 spring roll sheets and keep covered with a moist cloth.

On a cutting board, take 3 spring onions, separate the whites and green

Thinly slice the whites of the spring onion and keep aside

Next you need to shred the cabbage, cut it as thin as you can, you need only 1/2 cup

I’m using a Komachi knife for cutting

Next you need to cut 3 coloured capsicums, I’ve used only half of each

Julienne cut them and keep aside

Next you need to cut 1 carrot, julienne cut them as well

Next you need to thinly cut 1 onion, separate the rings and keep aside

Cut the spring onion greens and keep aside

In a deep dish or pan, add 1.5 tablespoons of olive oil

After it is hot add thinly sliced onions and stir fry it

Next add 1 teaspoon of ginger paste, be careful it always splutters, mix well

Add all the cut veggies, keep the spring onion greens for later

Mix all the veggies together and stir fry

Add salt per taste and mix

Add around 1 teaspoon of freshly ground pepper and mix

Next add 1.5 tablespoons of Dark Soya Sauce and stir well

Next add half a teaspoon sugar, this helps in balancing out the taste and stir again

Stir fry it for a maximum of 2 minutes

Remove from heat and keep aside

Mix the cut spring onion greens

Let it cool for 20 minutes

Pre heat your oven to 190C for 20 minutes now

Prepare a baking pan with baking paper

Keep aside 1/4 cup oil, I’ve used Virgin Olive Oil

Next take a spring roll sheet, coat the corner with oil, I’ve used Extra Virgin Olive Oil

Keep the filling in the bottom and cover the filling by folding a triangle,

Next roll it ones and the fold the sides to the center and continue rolling till done, observe the video carefully!

Next cover the top and bottom with olive oil using a brush

I baked 3 at once, you can bake 6 at a time easily

Bake for around 20 minutes, at the 10 minute mark take the tray out and flip the spring rolls to the other side

This helps in giving a uniform golden colour

Take out at let it cool for 5-8 minutes

Serve with Chings Green Chilli Sauce and Tomato ketchup

Enjoy it when it is warm