Cover :
250 gms. All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter

Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder

• Sift 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 till whole batter is utilized.
• To make the filling heat 2-3 tbsp oil in a wok,
• add ginger ,garlic and mushrooms,
• stir fry for 10-15 seconds.
• Add leeks (if available) and stir fry for about 1 minute, then add carrots,
• cabbage and cook tossing the vegetables until they are crisp-tender.
• Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes.
• 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.