Ingredients

For the Pancakes
Flour 200 gms
Milk 400 ml
Salt 1 tsp
Soda Bicarbonate a pinch
Egg 1 (Optional)
Corn Flour 3-4 tbsp
Water for making batter
Oil for deep frying

For the Stuffing:
Boiled Noodles 200 gms
Capsicum chopped 1cup
Carrots 1 cups
Onions 2 medium
Mushroom 6-8
Cabbage grated 1 ½ cup
Ajinomoto` ½ cup
Soya sauce 3 tsp
Chilli sauce as desired
Vinegar 3 tsp
Salt & Pepper according to taste

Method
Mix all the ingredients of pancake, except cornflour. To make a batter of omlette like consistency..
Keep it aside for 15 mins.

Now mix corn flour with little water, this can be used to seal the edges of the roll.

For the filling
Boil noodles in salted water and a 1tsp of oil. When done, drain and wash under cold running water, drain well and and brush them with 3 tsp oil and keep aside.
In a pan put 2 tbsp oil, add onions stir. Add carrots, mushrooms, capsicums and the cabbage. Stir fry the vegatbles till it becomes tender and crispy. Add Seasoning (salt & pepper), Ajinomoto, soyasauce and vinegar. Finally add noodles and mix well. Remove from fire and cool it.
Put a griddle or wok on fire .Smear oil and pour in the Pancake batter and cook until mixture thickens. Remove from fire.Let them cool before wrapping.

On the pan cake about 2 heaped tablespoons of filling about one third of the way
up the wrapper. Fold the bottom edge of the wrapper over the filling then begin to form that folded part of the wrapper into a lightly packed log shaped roll. Then fold the side edges over like log and roll it all up completely. Seal the edges of the roll with the corn flour batter. Fill the rest of the wrappers the same way.

Heat oil and deep fry the rolls. Fry them a few at a time until they are golden
brown.

Cut into 2” pieces and serve hot with sauces or dips.