For the Filling :

• 2- 3 carrots (garted)
• 1cup leeks shredded and well washed (white section only), if available
• 1/2 tsp. ginger (minced)
• 1/2 tsp. garlic (minced)
• 100gms. Cabbage (shredded)
• 50gms. mushrooms (chopped)
• 75gms. Sprouted beans
• 3 Green chilies (finely chopped)
• Salt to taste
• 2tbsp Soya sauce
• 1/2tbsp white pepper powder

Making the Cover :
Sift the flour and add salt, egg and water and make a smooth batter.
Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.

Making the Filling :

• Heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds. Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
• Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes.
• Set aside the filling to cool.

Making the Rolls :