Ingredients:(Makes around 12 rolls)
For cover- *
1 cup flour(maida),
2 cups water,
2 eggs,
Salt to taste,
For stuffing-
Vegetable oil for frying,
3/4 cup shredded cabbage,
1/2 cup shredded carrots,
1/2 cup shredded capsicum,
1/2 cup sprouted beans,
1/2 cup onion greens,
1 clove garlic, minced,
1/2 cup soy sauce,
1/2 tsp sugar,
1 tbsp flour,
2 tbsp cold water.
Method:
Beat eggs in a bowl and mix salt. In another bowl sift the flour, add beated eggs and gradually add water stirring to form a thin and smooth batter. Heat a skillet, grease it and pour a spoonful of batter over it. Spread it evenly to form a small pancake. Turn the pancake when its sides begin to pull away from the skillet and cook it from both the sides. Take care that you do not cook this pancake till it is crisp, it has to be soft since we have to roll them. Prepare all the remaining pancakes similarly.
Heat some oil in a wok, saute garlic and stir fry all the vegetables. Add soy sauce and sugar to these vegetables, mix well, fry for a minute and remove from flame, and set aside to cool. Mix 1 tbsp flour with some water to form a thick paste.
Place a pancake in a plate, fill in the stuffing, enough to be held in a roll. Roll the pancake over the filling and seal the sides of the pancake with the flour paste prepared. You can choose to cut the rolls before frying or after frying. Heat oil in a wok and fry these spring rolls.
Serve with any sauce or tomato ketchup.
* Many stores sell spring roll wrappers or wonton sheets, you can use them for the cover of the spring rolls.