Step 1: Preparing the filling
Heat oil (2tbsp) in a wok or frying pan, add the chopped garlic and spring onion whites, sauté for a minute, then add the rest of the veggies, cook on high flame for 5 minutes so that the veggies wilt. Add the sauces, pepper and salt. Mix well, add the spring onion greens and keep aside and let it cool. If you like to add meat, add the chicken/ prawn/pork (cut into small pieces) right after adding spring onion whites. Half cook the meat, add the veggies and cook everything together as above.
Step 2: Making spring rolls
Once the veggie mix cools, take out the filo pastry sheets. Place a table spoon of the mixture 2 inches above the bottom of the pastry, fold, then roll to the middle/ half of the pastry, then fold the sides, apply the flour paste and roll. This helps to seal the pastry and to keep the spring roll shape while frying. Repeat the process with all the spring rolls.
Step 3: deep fry
Heat oil in a deep-frying pan on a medium flame, deep fry the spring rolls for about 2 minutes turning in between to golden brown. Alternatively, brush egg coating or oil on the spring rolls and bake them in the oven at 180C for 20-25 minutes.
Prepare the dip using the ingredients written under the dip. Enjoy them while they are hot and crispy. The left overs can be frozen or refrigerated. They can be reheated in the oven for few minutes, they will be crispy once again. Or the spring roll can be stored in freezer bags in the freezer. They can take out, defrosted and then cooked
whenever you like.