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» Nardeep Kaur

Mushroom Spring Rolls

Ingredients Mushroom Spring Rolls

Mushroom Spring Rolls

For filling

1 ¼ tbsp :Oil
Half chopped:onion (small)
¼ cup finely chopped:Mushroom
2 tbsp finely chopped : Cabbage
¼ tsp :Ginger, garlic paste
1 chopped :Green chilly
3-4 tbsp :Mozzarella cheese grated
Salt and pepper as per taste
Tomato Sauce
Chilli Sauce

For Pan cake

1 ¼ cup: floor
1 cup :milk
½ tsp :salt
½ tsp : Black pepper powder
a pinch : Baking powder
Oil: for shallow frying

Method

Heat the oil in a non sticky pan, add onions and cook till they turn light brown, add mushrooms and cook for another 2-3 min.
Add green chilies and ginger garlic paste, then add cabbage and stir fry for 2 min on medium heat.
dd salt and pepper to taste. Remove from fire and add cheese. Let it cool.
Sift floor, baking powder, pepper and salt together. Add milk gradually to make smooth paste. Leav the batter for 10 min.
Heat non sticky tava, apply very little oil on it and sprinkle a pinch of salt.
Pour 2 serving spoon of batter and make pancake by tilting the tava to spread the batter evenly.
Remove when one side is cooked, do not cook on both sides.
Cool the pancakes on dry cloth.
Place some filling on the cooked side of the pan cake, fold the corners and roll to make spring roll. Seal the side with corn floor paste.
Heat oil in the pan, Shallow fry both sides till golden brown.
Drain on tissue paper. Cut diagonally. Serve with sauce.

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