A crunchy snack

RECEIPE

Spring Rolls

Ingredients

*  Maida - 1/2 cup
*  Milk - 1 cup
*  Salt - 1/4 tsp
*  Oil for deep frying
*  A pinch of soda-bi-carb

Ingredients for stuffing

*  Onion (finely chopped) - 1
*  Ajinomoto - a pinch
*  Carrot (cut into thin and long strips) - 1/2
*  White pepper and sugar - 1/2 tsp each
*  French beans (half boiled) - 7 to 8
*  Salt to taste
*  Cabbage (cut into thin and long strips) - 1/2 cup
*  Soya sauce - 2 tsp
*  Capsicum (cut into thin and long strips) - 1/2 cup
*  Oil - 1 tbsp

Method for making the stuffing

Cut the sides of the beans. Put it in boiled salted water. Keep it for one minute. Strain it through a strainer. Cut it along with all the other vegetables into thin and long slices. Heat oil in a kadai. Add onion. Saute for one minute. Add sugar, ajinomoto, salt and white pepper. Add all the vegetables and cook for one minute. Add soya sauce and mix well.

Method for making spring rolls

Add salt to maida and make a thin batter for making pancakes. Heat a nonstick pan. Put half of the paste. Stir the pan so that the paste spreads evenly on the pan.
      When the bottom of the pancake is cooked, remove from pan, keep aside on a dry cloth. Don't cook the top portion of the pancake.
Make the second pancake in the same way.  Put half the stuffing on the cooked side of each pancake.
Fold both the sides onto the stuffing. Hold sides and turn upward. Mix one teaspoon of cornflour in one tea spoon of water.
Cover the sides with the cornflour paste. Heat oil in a kadai. Fry spring roll from both the sides till it becomes golden brown. Keep it on tissue paper.
Cut into small pieces. Serve hot with sauce.

Serves: Two to three adults