To prepare the Cover

  1. 250 gms. All purpose flour
  2. 1 Egg
  3. Salt as per taste

For Filling

  1. 3 Carrots Grated
  2. 1 tsp Ginger grated
  3. 1/2 tsp Garlic Minced
  4. 150 gms Cabbage Shredded
  5. 50gms Mushrooms Chopped
  6. 45gms Sprouted Beans
  7. 2Green Chilies Chopped
  8. Salt to taste
  9. 3 tbsp Soya Sauce
  10. 1 tbsp White Pepper Powder

  • Mix the flour and add salt, egg and water and 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 till golden.
  • Repeat the same procedure for making more pancakes·
  • Now to make the filling heat 3 tbsp oil in a kadai, add ginger ,garlic and mushrooms, stir fry for 20 seconds.
  • Then add carrots, cabbage,bean sprouts, salt, pepper and soya sauce and cook tossing the vegetables until they are crisp-tender.
  • Set aside the filling to cool.
  • To make the spring rolls 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.
  • Serve it with green chutney or schewan sauce