Vegetable Spring Rolls

The procedure is a bit long but it can be done quickly!

INGREDIENTS:

For Pancake Batter:-

1. Flour : Less than 1/4th cup
2. Corn flour : Less than 1/4th cup
3. Egg (beaten) : 1 no.
4. Water : To make batter
5. Oil to grease pan.
6. Corn flour to dust the pancakes

For Stuffing:-

1. Shredded Cabbage : Less than 1/4th cup
2. Sliced Capsicum : 1 no.
3. Carrot : 1 no. juliened
4. Beans : Less than 1/4 cup sliced
5. Finely chopped Ginger and Garlic : 1 tsp
6. Soya sauce : 1 tsp
7. White pepper : 1/2 tsp
8. Oil as required

For Sauce (accompaniment):

1. Tomato sauce: 2 tbsp]
2. Vinegar : 2 tbsp
3. Sugar : 1 tsp
4. Corn flour mixed with water : 1 - 2 tbsp

For Frying:-

1. Oil to deep fry.

PROCEDURE:

To make Pancakes:-

1. Mix together flour and corn flour and add beaten 1/2 egg to it. Add water to form the batter and beat the mixture for 2-3 minutes.
2. Heat a non stick pan/tava and lightly grease the fry pan. Pour in a ladle of the batter and rotate the pan to spread the batter evenly on to the fry pan. (you can use the appam pan as rotating will be eaiser).
3. Simply fry remove the pancake.Dust the pancake with dry corn flour and repeat the process with the balance batter.
4. When all pancakes are made, keep aside covered with plastic or moist cloth.

Stuffing:-

1. Heat oil in a pan and add chopped ginger and garlic and stir.
2. Add all the vegetables and stir. Add salt, white pepper and Soya sauce and mix them well. Set aside in a plate.

Sauce(accompaniment):-

1. Heat water and add tomato sauce, vinegar and sugar.
2. When it boils add corn flour mixture to thicken the sauce.
3. Serve in a bowl.

Assembling pancakes:-

1. Take pancake and put spoon of stuffing mixture and roll the pancake by folding the sides inside.
2. Seal the pancakes with little batter and repeat the process for all pancakes.
3. Heat oil in a wok and deep fry all the rolled pancakes
4. Serve hot with sauce.