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Egg Rolls

Ingredients:

For the Batter:
2 - eggs
3 tbsp - flour
2 tbsp - cornflour
1 cup - water
1/2 tsp - salt
1/2 tsp - aji-no-motto
pinch - pepper powder

For the Filling:
2 to 3 - carrots (cut into very fine strips)
15 to 20 - French beans (cut into very fine strips)
1 cup - very finely chopped cabbage
1/2 cup - boiled and shredded chicken
2 tsp - soya sauce
3 tbsp - bean sprouts
2 to 3 - spring onions (finely chopped)
1 - big capsicum (very finely sliced)
salt to taste
1/2 tsp - aji-no-motto
1/2 tsp - pepper powder
chilli sauce as per taste
2 tbsp - oil (for sauting the vegetables)
sufficient oil to make the pancakes
oil for deep frying the spring rolls


Directions:

1. Mix all the ingredients for the batter. Mix really well to ensure that there are no lumps.
2. Keep aside for 10 to 15 minutes.

For the Stuffing:

1. Heat 2 tbsp oil in a pan.
2. Add carrots and French beans.
3. Cook till they are half done.
4. Add spring onions, cabbage, chicken, capsicums, sauces, salt, pepper and aji-no-motto. Mix well.
5. Add bean sprouts. Toss for a while.
6. Let all the water evaporate from the vegetables.
7. Remove and cool completely.
8. Heat a big non-stick pan .
9. Add about 1 tsp oil.
10. When the oil is hot remove from gas.
11. Pour a little batter and spread it quickly to make a thin pancake. Simmer.
12. When one side is cooked, remove inverting the pancake on a paper.
13. Prepare the other pancakes in a similar way.

To Prepare the Spring Rolls:

1. Take a pancake.
2. Place about 2 tbsp of the filling in the centre. Roll it.
3. Turn both the ends sticking the ends with a little flour batter.
4. Deep fry in hot oil on a medium flame till golden.
5. Serve hot with chilli sauce.

P.S: If you wish to make veg spring rolls avoid the chicken.