Ingredients 

• Refined flour 100g 
• Corn flour 100g 
• Egg 1 
• Seasoning to taste 
• Soya sauce 10ml 
• Onion 50g 
• Carrots 50g 
• Cabbage 50g 
• Ginger 15g 
• Oil 5ml and for brushing 
• Salt to taste

Methods

1. Shred cabbage, slice onions, cut carrot into juliennes and finely chop ginger. 
2. In a bowl, mix refined flour, corn flour, 1/4th of beaten egg and 5ml of soya sauce. Add water to make a free flowing thin batter. 
3. Over a gas flame, heat a non-stick pan. Pour the batter and very quickly pour out the excess batter so as to have a very thin layer in the pan. Cook without browning. Dust a plate with refined flour. Remove the pancake on the plate. Repeat the process to make more pancakes. 
4. Heat oil in another pan. Add ginger, carrot, onions, cabbage, seasoning and the remaining soya sauce. Stir fry for 2 minutes. Remove the vegetables and let them cool. 
5. Divide the filling into equal parts in comparison to pancakes. 
6. Fill the pancake with the vegetable mixture. Roll it and seal the sides with beaten egg or leftover pancake batter. Brush them with oil. 
7. Preheat the Airfryer for 5 minutes at 180oC. 
8. Arrange the rolls in the Airfryer and air fry for 16 minutes or until crisp. 
9. Remove the rolls from the Airfryer and cut into 3-4 smaller pieces or as desired. How to Cook

Tips Egg is an optional ingredient and can be omitted if desired. Pre made filo sheets can also be used in place of pancakes.