| • | Cut the sides of the beans and put them in boiled and salted water for about one minute.
|
| • | Now Strain it through a strainer.
|
| • | Cut it along with all the other veggies into slim and longish pieces
|
| • | Take a cooking pan and heat up oil in it.
|
| • | Add chopped up onions and fry for about 1 minute.
|
| • | Add sugar, ajinomoto, salt, white pepper, all the veggies and cook for about 1 minute.
|
| • | Combine soya sauce with it, mix well.
|
| • | Take a normal bowl and add table salt to maida, milk, along with soda-bi-carb to make a fine batter for pancakes.
|
| • | Heat a nonstick cooking pan and put one-half of the paste onto the cooking pan and stir the cooking pan so the paste overspreads evenly on the pan.
|
| • | When the bottom of the pancake is cooked, take aside it from the cooking pan and set up aside on a dry aside cloth, not to cook the top piece of the pancake.
|
| • | Make the second pancake with the left over paste in the same way.
|
| • | Place one-half the stuffing on the cooked side of each pancake and fold both the sides onto the stuffing.
|
| • | Now hold up the sides and turn upward.
|
| • | Combine corn flour with 1 tablespoon water and cover the sides with the corn-flour paste.
|
| • | Heat oil in a cooking pan and fry spring rolls on both the sides until it turns golden brown.
|
| • | Put them on a tissue paper paper and cut down them into 1 inch pieces.
|
