Vegetable Spring Roll
These vegetable spring rolls are wrapped in homemade egg pancakes instead of store-bought wrappers. The batter is just flour, egg, salt and water, cooked thin in a non-stick pan. The filling is stir fried briefly so the carrots and cabbage stay crisp-tender, with ginger, garlic, white pepper and soya sauce for seasoning. Let the filling cool before rolling, or steam will soften the pancakes before they reach the oil.
Instructions
Sift the flour into a bowl and mix in the salt and egg. Add water a little at a time until you have a smooth batter.
Heat a little oil in a flat non-stick pan and pour in enough batter to cover the base. Cook the pancake on both sides until golden, then repeat with the remaining batter.
Heat 2 to 3 tbsp oil in a wok. Add the ginger, garlic and mushrooms and stir fry for 10 to 15 seconds.
Add the leeks and stir fry for about 1 minute. Add the carrots and cabbage and keep tossing until the vegetables are crisp-tender.
Stir in the bean sprouts, salt, pepper and soya sauce and cook, stirring, for 2 minutes. Set the filling aside to cool.
Put 2 to 3 tbsp of filling in the center of each pancake. Fold in the sides and roll up tightly, sealing the edge with a paste of flour and water.
Deep fry the rolls in hot oil until golden. Serve them hot.
Make it personal.
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