Ingredients:

• large Cabbage leaves 6 to 8
• cooked noodles – 1 cup
• soya granules – 1/2 cup
• oil – 2 tbsp
• Garlic – 2 tsp, minced
• Ginger – 2 tsp minced
• Onion – 1/4 cup, minced
• Celery – 2 tbsp, minced
• button Mushrooms – 1/2 cup, chopped
• red chili powder – 1 tsp
• Vinegar – 2 tsp
• flour paste to seal
• pepper to taste
• salt to taste
• For Sauce:
• dark soya sauce – 1 tbsp
• Vinegar – 2 tbsp
• Sugar – 2 tbsp
• Tomato ketchup – 4 tbsp
• fresh Orange juice – 1 cup
• Corn flour – 1 tbsp
• pepper to taste
• salt to taste

Method:

1. Boil plenty of water and immerse the cabbage leaves in it for 5 minutes.
2. Lift out the leaves and place in a colander to drain.
3. Soak Soya granules in hot water for 15 minutes.
4. Drain and squeeze out all the water.
5. Heat oil in a non-stick pan; fry garlic, ginger and onion till fragrant.
6. Add celery and mushrooms.
7. Stir fry till the vegetables are soft.
8. Mix chili powder with vinegar and add.
9. Fry for few seconds.
10. Add noodles, Soya granules, salt and pepper.
11. Mix well and remove from fire.
12. Divide the filling between the cabbage leaves and roll as for spring rolls.
13. Seal well with flour paste. (Maida and water)
14. Place the rolls in a steamer and steam for 15-20 minutes. Meanwhile prepare the sauce; Combine all the ingredients for the sauce except the corn flour.
15. Heat till it begins to boil.
16. Mix corn flour with 1/4 cup of water and add.
17. Simmer till the sauce is thick.
18. Pour the sauce on steamed rolls and serve immediately.