Sieve corn flour and all-purpose flour together along with salt.
Add beaten egg and water to the flours and make a batter. Keep aside for half an hour.
Heat a flat pan and add a tsp of oil. Wipe off with paper napkin.
Take a big spoonful of above batter, pour in the pan and spread like a pancake.
Make a few from the remaining batter and keep them aside.
Cut all the vegetables into thin and long slices. Boil in hot water for few minutes and drain the water.
Heat oil in a pan, fry the vegetables until all the water evaporates. Add salt, chili sauce, soya sauce, china salt and mix well. When done, remove from heat and cool.
Place this mixture in the middle of the pancake, roll and stick the ends with egg white. Fry these in hot oil until golden. Cut into slices when they are hot. Serve with tomato sauce.
50 gms corn flour
1 egg, beaten
Salt to taste
400 ml water
100 gms cabbage
100 gms onions
100 gms carrots
50 gms beans
1 tbsp chili sauce
2 tbsp soya sauce
Oil for frying
A pinch of china salt