Mushroom Spring Rolls

Ingredients

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.