Mixed Vegetables Spring Rolls

Ingredients

For Pan cake:

• - 2 serving spoon :maida
• - 2 serving spoon :corn floor,
• - 1 cup :milk
• - ½ tsp: salt
• - ½ tsp :Black pepper powder
• - a pinch:Baking powder
• - Oil for shallow frying

For Filling

• - 1 finely chopped: Onion
• - ¼ shredded,:Carrot
• - diagonally cut 8-9:French beans
• - ¼ cup shredded,: Cabbage
• - ¼ cup: Capsicum - cut into long slices
• - steamed: ¼ cup: Sprouts
• - A pinch: ajinomoto
• - 1/2 tsp: Pepper
• - ¼ tsp, : Sugar
• - 1 tsp : Soya sauce
• - Salt to taste,

Method

• - Sift floor, baking powder, pepper and salt together. Add milk gradually to make smooth paste. Leav the batter for 10 min
• - Heat non sticky tava, apply very little oil on it and sprinkle a pinch of salt.
• - Pour 2 serving spoon of batter and make pancake by tilting the tava to spread the batter evenly.
• - Remove when one side is cooked, do not cook on both sides.
• - Cool the pancakes on dry cloth.
• - Heat oil, add onion and sprout and stir fry for 1 min.
• - Add carrots, French beans and stir fry for 1 min.
• - Add capsicum, cabbage. Cook for 1 more min.
• - Add soya sauce and mix well. Add salt, ajinomoto, pepper and sugar
• - Place some filling on the cooked side of the pan cake, fold the corners and roll to make spring roll. Seal the side with corn floor paste.
• - Heat oil in the pan, Shallow fry both sides till golden brown.
• - Drain on tissue paper. Cut diagonally. Serve with sauce.