Veg Spring Rolls

Ingredients -For the pancake- ½ cup refined flour, ¾ cup corn flour, ½ cup milk, salt to taste, oil as required, water as required

For the filling- 2 tsp oil, 1 tsp ginger  julienned, 1 carrot, shredded 4 tbsp cabbage, shredded, ½ shredded capsicum ,1 shredded onion, 1 Spring onions with greens, finely chopped ,salt to taste, 1 tsp white pepper powder, 1 tsp Soya sauce,

(1/4cup thick batter of refined flour to seal the edges)

 Method-

For the filling- Heat oil in a non-stick pan. Sauté ginger and onion for a minute. Add all the shredded vegetables, Sauté for two minutes. Add seasoning and Soya sauce. Stir well. Remove from heat. Keep aside to cool.

 For the pancakes- Add both the flours with milk and mix to a smooth paste. Beat for 4 minutes. Add salt. Gradually add water to obtain a batter of thin pouring consistency. 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 the pan to spread the batter evenly on to the fry pan. Cook without coloring and using little oil. When done, remove the pancake. Thus prepare more pancakes. Dust with corn flour and keep aside to cool.

For assembling pancakes:

Take pancake and put around 3 tbsp 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 till crisp and golden brown. Drain and place on an absorbent paper. Cut each spring roll into four pieces. Serve them with accompaniment sauces.