Mushroom Spring Rolls...

Ingredients:

For the pancakes:
1/2 cup refined flour
1/4 cup milk
1 egg
1/4 cup water
1 tbsp oil (for Batter)
1/4 tsp salt
oil for cooking
For the Filling
2 tsp oil
2 cups spring onions,finely chopped(including leaves)
1 tsp garlic,finely chopped
1 cup mushrooms,thiny sliced
1 tsp red chilli paste
1 tsp soya sauce
2 tsp chopped celery(1/4 tsp celery salt)
1 tsp flour(mixed with water ot make a thin paste)
1/2 tsp salt
oil For Deep Frying

Method:

• To prepare the pancakes,mix the refined flour,salt,milk,egg,oil and enough water to prepare a batter of smooth consistency.Keep aside in a cool place for 15 minute.
• Heat a heavy based frying pan over high heat and add a tsp of oil.
• Lower the heat,turn the oil around in the pan,and drain off the excess oil,leaving the pan only brushed with oil.
• Raise the heat again and pour two tsp of batter in the pan and immediately turn the frying pan around so that the base of the pan is coated with the batter.
• Lower the heat,and keep the pan covered for about 10 seconds.
• When edges of the pancake start lifting,the pancake is done.just loosen the edges if need be and turn the pan upside down over a plate.
• Repeat the same process for the remaining batter to make more such pancakes.keep them aside.
• To prepare the filling,heat oil in a pan and add the chopped onions and garlic.Stir fry over high heat till the onions are a little soft.
• Add the mushrooms and the remaining ingredients and stir fry over high heat.
• Take a pancakes;place a heaped tablespoon of the filling towards one edge.Fold that edge over the filling and roll over till the end,sealing that edge with the flour paste.
• Heat oil in another pan and half fry the rolls,Take them out before they get brown.
• Drain the excess oil on an absorbent paper and serve hot.