1. Heat 1 tsp oil. Add onions, fry lightly. Add cabbage, carrots, chopped celery, ajinomoto, beans, soya sauce, vinegar, chilli sauce. Stir for 4-5 minutes. Remove from heat, keep aside and make it cool.
2. Mix all purpose flour, corn flour, salt and beaten egg and make a batter.
3. Heat a pan and add 1 tsp oil. Wipe off with a paper towel and 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.
4. Place the mixture in the middle of the pancake, roll and stick the ends with egg white.
5. Deep fry these pancake rolls in hot oil until golden brown. Cut into slices when they are hot.

Serve with tomato sauce.