Veggies - Cut Onions, Bell Peppers, Cabbage and Carrots into thin long strips. Start with sauteing the onions, and then add bell pepper and then the other veggies. Sprinkle Salt to taste and 1 tsp of Soy Sauce. Cook for a few mins until its semi done and then remove and place in a separate bowl and let it cool down.
Wrapper Batter - In a bowl, mix ¾ cup of All Purpose Flour, 2 tbsp of Corn Flour, Salt to taste, 3 tbsp of Rice Flour and an egg. (Can skip egg and add some baking soda). Mix well thoroughly making sure there are no lumps. The batter needs to be a pouring consistency - not too thin and not too thick.
Wrapper - Now, in a pan pour a ladle of the batter in the center and quickly lift up the pan and twirl it around so that the batter spreads evenly into a circle. Let it cook for a min - until you start seeing these small holes. Flip over and cook for a min. Make sure you don't crisp them up too much - they should still be soft to touch like a pancake. Pick a spoonful of the filling and place it in the center. Gently start rolling from one side. Fold over one side on top of the rolled edge. And then fold over the other side too and make a pocket. In order to seal the roll, add a paste of flour and water mixture to the edges. And then seal shut. Fry one or two at a time. Fry until they turn golden. Serve hot with ketchup.
Note - You can add long cut strips of green beans, broccoli, mushrooms or other veggies that would taste good in a spring roll. You could also add sprouts if you'd like.
Wrapper Batter - In a bowl, mix ¾ cup of All Purpose Flour, 2 tbsp of Corn Flour, Salt to taste, 3 tbsp of Rice Flour and an egg. (Can skip egg and add some baking soda). Mix well thoroughly making sure there are no lumps. The batter needs to be a pouring consistency - not too thin and not too thick.
Wrapper - Now, in a pan pour a ladle of the batter in the center and quickly lift up the pan and twirl it around so that the batter spreads evenly into a circle. Let it cook for a min - until you start seeing these small holes. Flip over and cook for a min. Make sure you don't crisp them up too much - they should still be soft to touch like a pancake. Pick a spoonful of the filling and place it in the center. Gently start rolling from one side. Fold over one side on top of the rolled edge. And then fold over the other side too and make a pocket. In order to seal the roll, add a paste of flour and water mixture to the edges. And then seal shut. Fry one or two at a time. Fry until they turn golden. Serve hot with ketchup.
Note - You can add long cut strips of green beans, broccoli, mushrooms or other veggies that would taste good in a spring roll. You could also add sprouts if you'd like.
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