Spring rolls

Ingredients

• Spring roll wrappers
• All-purpose flour - 1 cup
• ice cold water - 3/4 cup
• egg - 1
• salt
• Stuffing
• bean sprouts - 1 cup
• garlic - 3 or 4 cloves chopped fine
• cabbage - 1/4 cup
• lettuce - 1/4 cup
• carrot - 1/4 cup grated
• fish sauce - 1 tsp
• soya sauce - 1 tsp
• egg - 1 beaten for egg wash

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Preparation

• In a wide mouthed medium bowl , mix flour, water and egg well together. The batter should be sticky and watery and yet spreadable form.
• Refrigerate for around an hour.
• In a wide mouthed bowl , add ice cubes and water. Keep the batter bowl from fridge in this and place it on right side of your burner.
• And in left place your flat griddle or tawa and have heat in medium or low flame. You should be able to touch the griddle.
  
• Take the batter in your right hand, spread it on the griddle to 8 or 10 inch circle. Like you to do for crepe.
• Use your hands or spatula to take the wrapper out. you dont need to turn it but I anyway did , each a sec. Finish for all of the batter.
• In a pan, add chopped garlic,shredded cabbage, grated carrots and bean sprouts.
• Add soya sauce and fish sauce. Add salt and pepper and saute everything. Neednt be fully cooked.
  
• Take it out and add shredded lettuce. Beat an egg in a small bowl, use either brush or fold thick paper towel and dip it in and use as brush for eggwash.
• Take a wrapper sprinkle water or use egg wash to give coating and place a spoon of stuffing in the lowest side. Roll with stuffing twice or thrice and then folds the sides and then repeat rolling.
• Cover the side and give thick egg wash or egg coating in the closing side to hold it together. Deep fry them in oil and drain excess oil with tissue paper.
• Serve with catsup or peanut sauce or sweet or sour sauce.

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