Thai Pesto Purple Cabbage Spring Roll

For Dough

In a bowl, add 1/4 cup whole wheat flour, salt as per taste and mix well.

Knead into a soft dough using water as required. Cover and rest the dough for a few minutes.

For Pesto

In a blender, add 1/2 cup basil leaves, 2 tsp roasted peanuts, 1/4 tsp each of grated ginger and garlic, 1/2 tsp olive oil, 1 tsp lemon juice, 1/2 tsp soya sauce and 1 tsp honey.

Give a Nestle Twist by adding white sesame seeds.

Blend into a smooth consistency and keep aside.

For Spring Roll

Divide the dough into equal portions and roll out into thin tortillas.

Spread pesto over tortillas, along with 1/4 cup julienne purple cabbage, and boiled rice vermicelli.

Fold and seal the roll with a little water.

In a pan, heat 1 tsp oil and place spring rolls.

Shallow fry till golden brown and crispy.

Serve hot.