Spring Rolls

Ingredients : 
(Serves 8)

For the Skins : 

• 500gm flour
• 2 tbsp cornflour
• 1 tsp each of  salt and sugar
• 1 Big egg
• 1 Egg white

 For Filling : 

• 1/2 Cup minced celery
• 1 Cup shredded cabbage
•  1 Cup mixed shredded carrots and French beans
•  1/2 cup cooked chicken, shredded 
• 1/2 Cup cooked cooked minced prawns
•  2 Small onions, minced
• 1 tsp salt  
• 1/2 tsp pepper 
• 2 tbsp soya sauce 

Preparation :

Spring Roll

Heat 3 tbsp oil and add all the vegetables. Cook over high heat for 3 minutes. Add all the filing ingredients and remove after 2 minutes. To make the skins sift together flour, cornflour and salt. Beat in egg and sugar. Add enough water to make a smooth and light batter. Grease a frying pan with oil, pour 3 tbsp of batter into the pan, swish it around and pour off excess leaving a thin layer of batter in the pan. Leave it on heat just long enough to set. When all the pancakes are made divide the filling in as many portions as there are pancakes. Spread a portion of the filling on a pancake, fold sides and roll into a roll. Brush the edges with egg white and seal. Deep fry to a golden colour. Cut  into pieces and serve with a sauce of your choice. If you want a vegetarian spring roll then omit prawns and chicken. Serve hot Spring Rolls.