Cookbook:Vegetable Spring Roll

Batter

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

Filling

 * 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

Assembly

 * Flour
 * Water
 * Oil for deep frying

Batter

 * 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.

Filling

 * 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.

Assembly

 * 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.