Vegetable Spring Rolls
Ingredients
- FOR THE PANCAKES:
- Flour 1 cup
- Milk 2 cups
- Soda-bi-carbonate A pinch
- Oil 2 tsps.
- Oil for shallow frying
- Salt ½ tsp.
- FOR THE STUFFING:
- French beans 50 gms.
- Carrots 50 gms.
- Cabbage 100 gms.
- Bean sprouts 100 gms.
- Onions(finely chopped) 2 nos.
- Capsicum(thinely sliced) 2 nos.
- Soya sauce 1 tsp.
- White pepper ½ tsp.
- Sugar ½ tsp.
- Ajinomoto ½ tsp.
- Oil 3 tbsps.
- Salt and pepper to taste
Instructions
- For making the Pancakes:
- 1.Sift salt and flour. Add milk gradually, beating well to make a smooth thin batter for the pancakes.
- 2.Add soda-bi-carbonate and mix well.
- 3.Heat a non stick pan. Pour a little batter on it and tilt the pan so that batter spreads evenly.
- 4.Remove when the under side is cooked. Do not cook the other side.
- 5.Make the remaining pancake in the same way and keep it in a napkin one on top of the other.
- To Prepare The Filling:
- 1.Cut the vegetables(except beansprouts) into thin long stripes.
- 2.Heat the oil in a kadhai. Add onions, sprouts and vegetables and stir fry for 5 minutes.
- 3.Add ajinomoto, salt, pepper and sugar and fry for further 3 minutes.
- 4.Add soya sauce and mix well.
- Assembling:
- 1.Take the pancake and place little filling on the cooked side, at one end which is nearest to you.
- 2.Fold the left side and then the right side. Holding the sides, roll upwards. Seal the edges with cornflour paste, made by dissolving 1 tsp. of cornflour in 1 tsp. of water.
- 3.Heat some oil in a pan and shallow fry the rolls on all sides till golden brown.
- 4.Drain on a paper napkin and cut diagonally into 1 inches pieces.
- 5.Serve hot with chili-garlic sauce.
