Ø 50 gms carrots
Ø 50 gms beans
Ø 50 gms onions
Ø 10 gms celery
Ø 50 gms cabbage
Ø Salt, pepper to taste
Ø 1 gm ajinomoto
For the pancake:
Ø 30 gms Corn flour
Ø 15 gms flour
Ø 1 egg
Ø 30 ml water
Ø Oil to fry
Cut the vegetables into strips or julienne
In a pan heat oil and fry the vegetables till it is cooked, remove and keep aside
Season it with salt, pepper, ajinomoto and little soya sauce
Mix egg, corn flour, refined flour and water and make a batter
Make pancake from the batter and keep aside
Stuff the vegetables mixture into the pancake roll it and keep aside for a few minutes
Deep fry the spring rolls till golden brown in colour. Serve hot with sauce separate
