Vegetable Spring Roll By roopa_s

Pancake Batter:
Flour 50gms
Corn flour 50gms
Egg (beaten) 1/2 no.
Water 175ml
Oil to grease the fry pan.
Corn flour to dust the pancakes
Stuffing:
Cabbage 100gms shredded Capsicum 50 gms
Carrot 30 gms
Bean sprouts 30 gms
Ginger 1 tsp
Soya sauce 1 tsp
White pepper 1/2 tsp
1 tbsp oil
sauce
accompaniment):
Tomato 2 tbsp
Vinegar 2 tbsp
Sugar 1 tbsp
Corn flour slurry 1 tbsp
oil to deep fry

1. Procedure:
2. Pancakes:mix together flour and corn flour and add beaten 1/2 egg to it. add some water to form a paste and beat the mixture for 2-3 minutes. add the balance water to obtain thin batter for the pancakes. strain the batter mixture to remove any lumps. heat a non stick pan and lightly grease the fry pan. pour in a ladle of the batter and rotate
3. Sauce(accompaniment)heat water and tomato ketchup and add vinegar and sugar. when it boils add corn flour slurry to thicken the sauce. remove in a bowl and let them cool.
4. Assembling pancakestake pancake and put around 30-40 grams of stuffing mixture and roll the pancake by folding the sides inside. seal the pancakes with little batter and repeat the process until all vegetables stuffing is used.heat oil in a wok and deep fry all the rolled pancakes and serve them with accompaniment sauce.serve hot.