• • Prep Time
  • 10 Minutes
• • Cook Time
  • 30 Minutes
• • Serving
  • 3
  • 3

Instructions

1. Sift flour and add salt, egg and water and make a smooth batter. (Batter should be thin in consistency).
2. Heat a flat non-stick pan and add a big spoon of batter, and make very thin pancakes. (Don’t use oil at this step).
3. Cook only one sides of the pancake and immediately remove it from flame.
4. Repeat the process with the rest batter.(reserve some batter for pasting the rolls).

For Filling

• 1. To make the filling heat 2-3 table spoon oil in a wok, add garlic and green chilies stir fry for 10-15 seconds. Add onion and fry it for 2 minutes.
• 2. Add carrots, capsicum and cabbage and cook tossing the vegetables until they are crisp-tender.
• 3. Add the salt, pepper and soya sauce and chilli sauce, cook stirring for 2-3 minutes.
• 4. Set aside the filling to cool.

For Rolls

• 1. To make the spring rolls place 2-3 table spoon of the filling in the center of each pancake.
• 2. Fold in the sides and form a tight roll, sealing the edge with the reserved batter.
• 3. Heat oil in a pan and deep fry the rolls until golden in colour.
• 4. Cut the rolls and serve hot with dip.

• Recipe Type : Indo chinese, Starters