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.
