Spring Rolls

Spring Rolls

Ingredients

Skin

250 g all purpose flour 

1 egg

Little salt

Water to make batter

Filling 

2- 3 carrots grated

2 stalks leek shredded and well washed (white section only)

1/2 tsp ginger minced

1/2 tsp garlic minced

100 g cabbage shredded

50gms mushrooms chopped

75 g sprouted beans

3 green chilies chopped

Salt to taste

2 tbsp soya sauce

1/2 tbsp white pepper powder

Method

1 Sift the flour and add salt, egg and water and make a smooth batter.

2 Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.

3 Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.

4 To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.

5 Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.

6 Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.

7 To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.

8 Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.

9 Deep fry in hot oil until golden.

10 Serve the vegetarian spring roll hot.