Name: #Spring Roll recipe by Shilpa gupta at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: For crepes -; All purpose flour 1 cup; Corn flour 1/4th cup; Salt; Water as needed; For filling -; Boiled Noodles 2 cup; Onions 2 big; Capsicum 1; Carrot 1; Cabbage 1/2; Green chillies 2; oil 2 tbsp; Salt 1/2 tsp; Ajinomoto 1 tsp; Vinegar 2 tbsp; Oil for shallow frying

Ingredients Serving: 5

For crepes -
All purpose flour 1 cup
Corn flour 1/4th cup
Salt
Water as needed
For filling -
Boiled Noodles 2 cup
Onions 2 big
Capsicum 1
Carrot 1
Cabbage 1/2
Green chillies 2
oil 2 tbsp
Salt 1/2 tsp
Ajinomoto 1 tsp
Vinegar 2 tbsp
Oil for shallow frying

Instructions

Prepare a thin batter using ingredients for making crepes.
Put a non stick pan on low heat. Wipe it with a kitchen towel dipped in oil and water dilution. Spread the batter with the help of a silicon brush. Cover the whole pan.
Let it cook on sim. It will take around 2 to 3 minutes. Remove gently and make all crepes in same way. You can stack them over one another. Keep them covered with a damp cloth.
For Chowmein: Slice onions. Make juliennes of capsicum and carrot. Shred cabbage.
Heat a wok. Add oil. Add onions in hot oil. Saute for a while. Add cabbage and carrot. Saute for 2 minutes. Do not over do the vegetables to retain crunch.
Add capsicum and boiled noodles. Mix. Add salt, ajinomoto, chopped green chilies and vinegar.
Give a nice stir and chowmein. If you wish you may add a tablespoon of soya sauce too.
Prepare spring rolls: Take a crepe. Put some chow mein in the center (length wise).
Roll tightly half way. Now turn both sides inwards (1 inch) to seal the sides and roll completely. Seal the ends by applying crepe batter. Prepare all the rolls.
Heat oil in a non stick pan and shallow fry all rolls to nice golden colour from all sides. Cut diagonally and serve with ketchup.

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