VCC40: Vegetable spring roll

Recipe by Mohammed Hussain

Ingredients:
1 cup corn flour
1 medium size carrot, julienned
1/2 cup spring onion, finely chopped
1/2 cup cabbage, julienned
1/2 cup beans, finely chopped
1/2 cup capsicum, julienned
A pinch ajno motto (optional)
2 teaspoon soya sauce
1/2 teaspooon salt
1 tablespoon oil + for deep frying
1 teaspoon white pepper powder

Method: Make a batter out of corn flour and a half cup of water. With this batter, make a thin pancake in a shallow frying pan similar to that of a hopper or dosai. Remove once cooked and keep it aside. Heat one tablespoon oil in a pan and add all cut vegetables and saute for a while. Mix in the soya sauce, ajno motto, salt, and white pepper powder. Remove and keep the vegetable mix over the pan cake and roll out. Seal the edges with the remaining batter. Fry in the oil until light brown and cut into desired shapes. Serve hot.

VCC: VCC Q1-2006