Vegetable Spring Roll
Ingredients
Batter
- 250 g all-purpose flour
- 1 egg
- A little salt
- Water
- Oil
Filling
- Oil
- 2–3 carrots, grated
- 1 cup chopped leeks or onion (optional)
- ½ tsp minced fresh ginger
- ½ tsp minced garlic
- 100 g shredded cabbage
- 50 g chopped mushrooms
- 75 g bean sprouts
- 3 green chiles, chopped
- Salt to taste
- 2 tbsp soya sauce
- ½ tbsp white pepper
Assembly
- Flour
- Water
- Oil for deep frying
Method
- Sift the flour, then mix in salt, egg, and enough water to make a smooth batter.
- Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
- Cook both sides of the pancake until golden.
- Repeat the cooking process until all the batter is used up.
- Heat 2–3 tbsp oil in a wok, then add ginger, garlic, and mushrooms, and stir fry for 10–15 seconds.
- Add leeks, and stir fry for about 1 minute. Add carrots and cabbage, then cook, tossing the vegetables until they are crisp-tender.
- Add the bean sprouts, salt, pepper, and soya sauce. Cook, stirring, for 2 minutes.
- Set the filling aside to cool.
- Place 2–3 tbsp of the filling in the center of each pancake.
- Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
- Deep fry in hot oil until golden.
- Serve hot.