Cookbook:Vegetable Spring Roll

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• 250 g all-purpose flour
• 1 egg
• A little salt
• Water
• Oil

• Oil
• 2–3 carrots, grated
• 1 cup chopped leeks or onion (optional)
• ½ tsp minced fresh ginger
• ½ tsp minced garlic
• 100 g shredded cabbage
• 50 g chopped mushrooms
• 75 g bean sprouts
• 3 green chiles, chopped
• Salt to taste
• 2 tbsp soya sauce
• ½ tbsp white pepper

• Flour
• Water
• Oil for deep frying

1. Sift the flour, then mix in salt, egg, and enough water to make a smooth batter.
2. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
3. Cook both sides of the pancake until golden.
4. Repeat the cooking process until all the batter is used up.

1. Heat 2–3 tbsp oil in a wok, then add ginger, garlic, and mushrooms, and stir fry for 10–15 seconds.
2. Add leeks, and stir fry for about 1 minute. Add carrots and cabbage, then cook, tossing the vegetables until they are crisp-tender.
3. Add the bean sprouts, salt, pepper, and soya sauce. Cook, stirring, for 2 minutes.
4. Set the filling aside to cool.

1. Place 2–3 tbsp of the filling in the center of each pancake.
2. Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
3. Deep fry in hot oil until golden.
4. Serve hot.