Mushroom Spring Rolls

Ingredients

• Crepes/Thin Pancakes
• ½ cup (60 g) flour
• 1 egg
• ¼ cup (60 g) milk
• ¼ cup (60 g) water
• ¼ tsp salt
• 1 tbsp oil
• 2 tbsp oil for cooking the pancakes
• Filling
• 1 cup (100 g) mushrooms, thinly sliced
• 2 cups finely chopped spring onions including tender leaves
• ½ tsp salt
• 2 tbsp (30 g) oil
• 1 tsp finely chopped garlic
• 1 tsp soya sauce (adjustable)
• 2 tbsp chopped celery or ¼ tsp celery salt
• Oil for deep-frying
• 1 tbsp flour, made into a thin paste, with water

Preparation

• Make the < http://www.niruskitchen.com/recipes/details.asp?category_id=13&recipe_id=243

• >Crepes/Thin Pancakes and keep aside.

• Heat the oil for the filling, add the onions and the garlic and stir fry over high heat till the onions are a little soft. Add the mushrooms and the rest of the filling ingredients and stir fry over high heat to let the liquid evaporate.

• Take a pancake, place a heaped tablespoon of filling towards one edge. Fold that edge over the filling, then the two sides thus formed over the fold, and roll over till the end, sealing that edge with the flour paste. It is very important to seal the filling in, so that it does not spill out while frying.

• Heat the oil for frying, and half-fry the rolls—put them in the hot oil, and take them out before they get brown. Drain them on absorbent paper, and when ready to eat, fry them once more over high heat, till brown and serve hot.