For The Filling
2 tbsp soya granules
1/2 tbsp oil
2 tbsp finely chopped spring onions whites
2 tbsp finely chopped spring onion greens
3 tbsp finely chopped carrots
2 tbsp shredded cabbage
3 tbsp finely chopped capsicum
2 tbsp chopped boiled noodles
1/2 tbsp chilli-garlic sauce , readily available in the market
1/2 tbsp tomato ketchup
1/2 tsp soy sauce
salt to taste
12 fresh whole wheat bread slices
melted butter for brushing
For the filling
Soak the soya granules in enough warm water for 10 minutes. Drain, squeeze the water and keep aside.
Heat the oil in a non-stick pan, add the spring onion whites and greens and sauté on a medium flame for 30 seconds.
Add the carrots, cabbage and capsicum and sauté on a medium flame for another 2 minutes.
Add the soya granules and noodles and sauté on a medium flame for 1 more minute.
Add the chilli-garlic sauce and tomato ketchup and sauté on a medium flame for few more seconds.
Remove from the flame, add the soya sauce and salt and mix well. Keep aside.
How to proceed
Place a bread slice on a flat dry surface and trim off the edges.
Roll the bread slice very thinly using a rolling pin.
Place a tbsp of the stuffing on one end of the bread and roll it up tightly so as to seal the filling.
Repeat with the remaining ingredients to make 11 more bread pattice.
Brush a little melted butter on each bread pattice and bake in a pre-heated oven at 200ºc (400ºf) for 10 to 12 minutes.
Cool slightly, cut each roll into 2 equal pieces and and serve immediately.