Ø 3 cups beansprouts
Ø 1 cup cooking oil
Ø 8 flakes of crushed garlic
Ø 1 inch long piece of ginger, finely ground to a paste form
Ø Extra oil to fry
Ø 3 tbsp soy sauce
Ø 3 medium sized capsicum & carrots
Ø 2 white onions
Ø 2 stalks celery
Ø 4 spring onions
For dough:
Ø 250 gms flour
Ø Salt
Ø 2 tbsp oil
Heat ½ cup oil well and then slip in all the vegetables together with the beansprouts. Fry them lightly for 3 to 4 minutes, then put in salt, garlic, ginger and soy sauce and again fry them for 3 minutes. Strain and keep aside. Now take flour and salt together. Mix them properly and then rub in 1 tbsp oil in the flour thoroughly. Add adequate warm water to bind the flour to a stiff but not sticky dough. Knead it well to make a smooth paste. Roll it into rounds. ¼ inch thin and then fill in vegetables. Now roll it up and weld the edges tightly. Then heat oil in a frying pan, fry the rolls till golden brown. Put them into a serving tray and cut the whole into even slice just before you serve them. It is essentially a breakfast dish. Eat it with chilli, soya sauce or as it is.
