Ingredients:

• 2 eggs
• 3 tbsp – flour
• 2 tbsp – Corn flour
• 1 cup – water
• 1/2 tsp – salt
• 1/2 tsp – ajinomoto
• pinch pepper powder
• For the Filling:
• 2 to 3 Carrots (cut into very fine strips)
• 15 to 20 French beans (cut into very fine strips)
• 1 cup – very finely chopped Cabbage
• 1/2 cup – boiled and shredded Chicken
• 2 tsp – soya sauce
• 3 tbsp – Bean sprouts
• 2 to 3 – Spring onions (finely chopped)
• 1 – big Capsicum (very finely sliced)
• salt to taste
• 1/2 tsp – ajinomoto
• 1/2 tsp – pepper powder
• chilli sauce as per taste
• 2 tbsp – oil (for sauteing the vegetables)
• sufficient oil to make the rolls

Method:

1. Mix all the ingredients for the batter.
2. Keep aside for 10 to 15 minutes.
3. For the Stuffing:
4. Heat 2 tbsp oil in a pan.
5. Add carrots and French beans.
6. Cook till they are half done.
7. Add spring onions, cabbage, chicken, capsicums, sauces, salt, pepper and ajinomoto.
8. Add bean sprouts.
9. Let all the water evaporate from the vegetables.
10. Remove and cool completely.
11. Heat a big non-stick pan.
12. Add about 1 tsp oil.
13. When the oil is hot remove from gas.
14. Pour a little batter and spread it quickly to make a thin pancake.
15. When one side is cooked, remove inverting the pancake on a paper.
16. Prepare the other pancakes in a similar way.
17. To Prepare the Spring Rolls:.
18. Take a pancake.
19. Place about 2 tbsp of the filling in the centre.
20. Turn both the ends sticking the ends with a little flour batter.
21. Deep fry in hot oil on a medium flame till golden.
22. Serve hot with chilli sauce.

Recipe courtesy of Anita Raheja