Cookbook | Ingredients | Recipes

Ingredients

  • 250 gms. all purpose flour
  • 1 egg
  • A little salt
  • Water to make batter

Filling

  • 2- 3 grated carrots
  • 1 cup chopped leeks or onion (optional)
  • 1/2 tsp minced ginger
  • 1/2 tsp minced garlic
  • 100 g shredded cabbage
  • 50 g chopped mushrooms
  • 75 g sprouted beans
  • 3 chopped green chilies
  • Salt to taste
  • 2 Tbsp soya sauce
  • 1/2 Tbsp white pepper

Procedure

  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.
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