Veg Spring Rolls

Mix all the ingredients and make a thin & smooth batter. Heat a non stick pan and using a cloth rub a little oil on to the surface. Pour a laddle full of batter on to the hot pan, swirl quickly and pour back the batter into the bowl. Let the pan cake cook and leave the bottom. Remove and place on to a plate dusted with corn flour. Repeat the same, just remember to keep dusting the pancakes.

Heat a pan and add oil. Stir in chopped ginger and garlic. Add onions, carrots, cabbage, capsicum and toss on high heat for 2-3 mins. Add salt, sugar, pepper powder, Soya sauce, vinegar and toss them together.

Make sure most of the water released by veggies is evaporated. Sprinkle the corn flour on top and toss it again. Cook for another 2-3mins. Add sesame oil, mix and remove the veggies on a large plate. Spread them so that they cool off fast.

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Place a generous amount of the filling in the centre of the pancake. Fold in the sides first and then roll it up tightly. Towards the end apply a little slurry made with flour and water. Heat oil and deep fry till crisp.

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Do not over cook the veggies, keep a bite in them.
Fry them in hot oil or else they will soak up a lot of water.
Try out a few pancakes first and adjust the consistency.
Storage - You can fill the spring rolls, dust them in corn flour and individually freeze them. This was way you can use it for 4-6 weeks.
Shelf life - Once fried consume them with a day or 2 max.