Veg Spring Rolls

Ingredients:

For the Stuffing

• 1/2 cup chopped spring onions whites 
• 1½ cups mixed vegetables (French beans, carrots, cabbage), cut into thin strips 
• 3/4 cup bean sprouts 
• ¾ teaspoon Ajinomoto powder (optional)  
• 1/2 cup Boiled Noodles 
• 1/2 cup chopped spring onion greens 
• 2 tsp soy sauce 
• 1 tbsp oil 
• salt to taste

For the Pancakes

• 1/2 cup plain flour (maida) 
• 1/2 cup cornflour 
• 3/4 cup milk 
• 2 tsp melted butter 
• a pinch of salt

Other Ingredients

• 3 tablespoons flour mixed with ¼ cup of water 
• oil for deep-frying

Method:
For the stuffing

1. Heat the oil in a frying pan over a high flame. Add the spring onion whites, vegetables, bean sprouts and Ajinomoto and stir fry over a high flame for 3 to 4 minutes.  
2. Add the noodles, spring onion greens, soya sauce and salt and cook for 2 more minutes. Cool and keep aside.

For the pancakes

1. Combine the plain flour, cornflour, milk, salt and ½ cup of water. Mix very well until no lumps remain.  
2. Grease a  non-stick pan with the butter.
3. Pour 2 tablespoons of the batter into the pan and tilt it around quickly so that the batter coats the pan evenly.
4. When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds. Keep aside on a clean dry surface.
5. Repeat for the remaining batter to make more pancakes, greasing the pan with butter when required.

How to proceed

1. Place one pancake on a dry surface and spoon a little of the stuffing mixture on one top end of the pancake.  
2. Apply a little cornflour paste along the edges.
3. Fold the top and press firmly to seal, the mixture.
4. Fold the left and the right sides of the pancake in order to get a rectangle.
5. Roll the pancake tightly, sealing the ends securely with flour paste.
6. Repeat with the remaining ingredients to make the remaining spring rolls.
7. Deep fry in hot oil till they are golden brown. Drain on absorbent paper.
8. Cut each roll at an angle into two and serve hot.