Spinach and Mushroom Rolls
Ingredients:
For the filling
Onion – 2 small-med,chopped
Celery – 1 tbsp, chopped
Minced / grated garlic – 1.5 tspn
Chopped spinach – 1 cup (I used frozen spinach)
Chopped mushroom – 2 cups
Chopped spring onion – ½ cup
Pepper powder – ½ tspn
Salt
Oil – I used sunflower oil
For white sauce
Salted butter – 1 tbspn
Plain flour (maida) – 1 tbspn
Milk – ½- 3/4 cup
Grated cheese – ½ cup (I used mozarella)
For pancake
Plain flour – 2 cups
Eggs – 2
Water – 2.5 cups
Salt
Breadcrumbs – 1.5 – 2 cups
Oil – for deep frying (I used sunflower oil)
Instructions
To make the filling:
Heat oil in a pan and add chopped onion, spring onion, celery and minced garlic. When onion becomes soft (no need to brown it) add chopped mushroom.
When mushroom is cooked and water is dried, add chopped spinach leaves. Add salt and pepper to this and remove from fire.
In a saucepan, melt butter. Add plain flour to this and roast till the raw smell goes 3-5 mins. Make sure the flour doesn’t brown. Add milk gradually and keep stirring.Add cheese and cook till it melts. When it reaches a thick sauce consistency, add it to the mushroom and spinach mixture.
To make the pancakes / wrapper (recipe adapted from here)
To make the batter, mix all the ingredients (plain four, eggs, water and salt) well in a large bowl using a balloon whisk or blend them in a blender until everything is blended without lumps. Heat a small frying pan onto medium heat; pour ½ a ladle of batter to form circles of 5” diameter. Just cook the pancake on one side ONLY and take them out.(The pancake will be cooked on both sides this way).Place them in a plate rubbed with oil.
To make the rolls:
Keep the filling on the uncooked side of the pancake. Place the filling as a line on the side facing you. Make sure to leave some gap around the edges .Fold the left and right sides of the wrapper/pancake over the mixture. Gently pull away the edge of pancake facing you and roll over the filling.
Continue to fold the roll. Seal the edges using the flour paste mentioned in the notes. When you fill one spring roll, you can start making the next one.
Dip the roll in lightly beaten egg whites and then roll it in breadcrumbs until fully coated. Heat a frying pan filled halfway with oil. Fry these rolls in the oil until golden and crisp.
Serve hot with Tomato Ketchup or Sweet Chilli Sauce
Notes
For eggless wrapper check out this page.
I made a thick paste with plain flour (maida) & water and used it to seal the sides of the pancake after filling them.
I got around 15 pancakes from the above qty.
The number of pancakes may vary depending on the size of pancake you make. If there is left over pancake batter you can make these coconut pancakes.
I kept the shaped rolls refrigerated for 3 days in an airtight container. Though I didnt try freezing it, I guess you can freeze it 2- 4 weeks. Thaw it before frying.
You can also use this filling with puff pasty if you prefer a baked version.
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