I came across this recipe in a magazine, it made use of mayonnaise and cheese. What got me interested in this recipe was the idea of wrapping saute vegetables in a thin oats crepe which did not look gooey at all.
The first time I made it I had all my doubts about the taste until I took the first bite. The oats crepe is like a simple dosa which can be enjoyed with any kind of chutney and if you are more adventurous then go ahead and experiment with stuffing it with fabulous veggies and paneer. I found it simply delicious and it passed the "Husband likes it" test too.
1. Finely chopped veggies.
2. 1 cup/katori oats powder, just grind oats in a grinder.
3. Tomato ketchup.
4. Soya Sauce (Optional).
5. 2 teaspoon oil.
1. Add water to oats powder, add salt and make a smooth thin batter. If you keep the batter for sometime it tends to become thick, so if you want thin crepes then you might need to add little water now and then to adjust the consistency.
2. Make think crepes using less oil. Cook them well on both side. When I pour the batter I add few drops of oil on top side and cover the pan for sometime. These crepes can be sticky so make sure to use a good non stick pan and flip them only when bottom side of the crepe is completely cooked.
At this point you can simply enjoy these with a chutney.
3. In a pan saute the veggies in Chinese style i.e throw in ginger and fresh chopped veggies in 1 teaspoon oil and cook them on high flame. The veggies should be crisp and cooked, in the end add the salt and the sauces of your choice.
4. The drill to make a roll is simple. Apply tomato sauce on the crepe and assemble the veggies and the firmly roll.
5. Cut into diagonal pieces and serve.
The only downside of these spring rolls is that they are not firm so you have to be careful when you pick a piece, apart from that they are fabulous in taste and nutrition.
Its good to be a little messy sometimes.