Spring roll pastry made with liquid batter which is commonly used to roll different stufings and deep fry in oil.
1.Always use all purpose flour and corn flour in 2:1 ratio.
2.The rolls can be cut in desired shape like a rectangle or a semi circle and stored.
3.The crepes should never be flipped while cooking them. Just spread the batter and remove the crepes or wrappers in seconds.
4.The crepes on the tawa should be spread immediately and carefully and it is always good to use a non stick tawa.