| |
Method
: |
| 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.
|
