Basic Egg Rolls
|Flour||3⁄4 Cup (12 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Filling||1 Cup (16 tbs)|
Beat the eggs, flour and water together to make a smooth batter.
Using a heavy-based 10 inch frying pan (skillet), make thin pancakes, cooking each on one side only.
Place a spoonful of filling in the centre and roll into parcels as for spring rolls.
Deep fry the rolls for about 5 minutes, turning each during cooking to brown evenly.
Drain and cut each in half before serving.