Pasta & Parmesan Spring Rolls

For the filling cook 1 cup of pasta ( I had used tricolor macaroni pasta)  in salted water adding 1 tbsp of olive oil for 20 minutes/till cooked soft. Drain water from the pasta & let it cool down. Add 1 big garlic clove (minced), 1 tsp of pepper powder, 1/2 cup of grated parmesan cheese, 1 tbsp of minced onion, a pinch of salt & 1 tsp of soy sauce to the cooked pasta & mix well.

For the pancake batter beat an egg & add 2 cups of water to it. Add 1 tsp of salt & 1 tsp of pepper powder. Make thin pancakes by spreading a small ladleful of batter on a hot pan. Cook just one side of the pancake & transfer it with the uncooked side up on an Al foil.

Place a little of the filling on the uncooked side of the pancake & roll it like you do for spring rolls.

Deep fry in hot oil on medium heat till golden brown & crisp.

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