II Spring RollsII


For Cover :

  • 250 gms. All purpose flour (Maida)
  • 1 Egg
  • Little Salt
  • Water to make batter 

For the Filling :

  • 2- 3 carrots (garted)
  • 1cup leeks shredded and well washed (white section only), if available
  • 1/2 tsp. ginger (minced)
  • 1/2 tsp. garlic (minced)
  • 100gms. Cabbage (shredded)
  • 50gms. mushrooms (chopped)
  • 75gms. Sprouted beans
  • 3 Green chilies (finely chopped)
  • Salt to taste
  • 2tbsp Soya sauce
  • 1/2tbsp white pepper powder
Preperation :
    Making the Cover :
  • Sift the flour and add salt, egg and water and make a smooth batter.
  • Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
  • Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.

Making the Filling :

  • Heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds. 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.
  • Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes.
  • Set aside the filling to cool.

Making the Rolls :

  • Place 2-3 tbsp. of the filling in the center of each pancake.
  • Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
  • Deep fry in hot oil until golden. Serve hot.