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| II
Spring RollsII |
Ingredients:
For Cover :
For the Filling :
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2- 3 carrots (garted)
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1cup leeks shredded and
well washed (white section only), if available
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1/2 tsp. ginger (minced)
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1/2 tsp. garlic (minced)
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100gms. Cabbage
(shredded)
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50gms. mushrooms
(chopped)
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75gms. Sprouted beans
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3 Green chilies (finely
chopped)
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Salt to taste
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2tbsp Soya sauce
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1/2tbsp white pepper
powder
Preperation :
Making the Cover :
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Sift the flour and add salt, egg and
water and make a smooth batter.
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Heat little oil in a flat non-stick pan
and add enough batter so that it covers the base of the pan.
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Cook both sides of the pancake till
golden. Repeat the same till whole batter is utilized.
Making the Filling :
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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.
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Add the bean sprouts,
salt, pepper and soya sauce, cook stirring for 2 minutes.
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Set aside the filling to
cool.
Making the Rolls :
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Place 2-3 tbsp. of the
filling in the center of each pancake.
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Fold in the sides and
form a tight roll, sealing the edge with a little flour and water paste.
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Deep fry in hot oil until
golden. Serve hot.
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