Ingredients:

• 100 g – all – purpose flour (maida)
• 50 g – Corn flour
• 1 egg, beaten
• 400 ml – water
• 100 g – Cabbage
• 100 g – Onion
• 100 g – Carrot
• 50 g – beans
• 1 tbsp – chilli sauce
• 2 tbsp – soy sauce
• oil for frying
• a pinch of China salt
• salt to taste

Method:

1. Sieve corn flour and all-purpose flour together along with salt.
2. Add beaten egg and water to the flour and make a batter.
3. Keep aside for half an hour.
4. Heat a flat pan and add a tsp of oil.
5. Wipe off with paper napkin.
6. Take a big spoonful of batter, pour in the pan and spread like a pancake.
7. Make pancakes with the remaining batter and keep them aside.
8. Cut all the vegetables into thin, long slices.
9. Boil in hot water for few minutes and drain.
10. Heat oil in a pan, fry the vegetables until all the water evaporates.
11. Add salt, chilli sauce, soya sauce, China salt and mix well.
12. When done, remove from heat and cool.
13. Place this mixture in the middle of the pancake, roll and stick the ends with egg white.
14. Fry these in hot oil until golden. Cut into slices when they are hot.
15. Serve with tomato sauce.