Vegetable rolls fried until golden brown, served with seasoned raita.

Ingredients:

250 g of white yogurt 1 tbsp finely chopped dill 1 tsp salt 1/2 tsp/td> ground pepper 1/2 tsp ground romaine 1 small salad cucumber/td>1 pcs medium tomato 1/2 pcs yellow bell pepper pinch of ground pepper For rolls: 12 pieces of spring roll or rice paper pastry/td>2 pcs spoons 2 pcs/td> eggplant 2 pcs garlic cloves 2 pcs garlic cloves 1 pcs chillies 1 pcs medium onion 1 pc small leek 150 g celery 3 tbsp oil /tr> salt frying oil

Procedure:

1. Cut the washed cucumber, tomato and cleaned bell pepper into cubes, put in a bowl, add white yogurt, ground pepper, Roman cumin, a pinch of ground paprika, salt to taste, mix well and finally add finely chopped dill and let the raita stand
2. Peel the celery, onion and carrot, clean the leek, wash everything and cut into noodles
3. Fry the Vegetable Recipes briefly in hot oil, add salt, peeled, finely chopped garlic cloves, cleaned, finely chopped chili pepper and briefly simmer everything together
4. Then add the beaten eggs and when they start to curdle, remove the mixture from the heat, add salt to taste and add to the bowl
5. Brush the edges of the pastry or rice paper slices with beaten egg white, put a heaping tablespoon of filling in the bottom third of each slice, shape it into a small roll, fold over it first the side edges of the slice, then the bottom edge, and carefully roll the slice and filling from the bottom edge towards the top edge into a roll
6. Fry the rolls prepared in this way until golden brown in sufficient oil, immediately dip them in boiling salted water for about 2 seconds, drain and serve with the prepared raita.