Spring Rolls

 Ingredients:
Pumpkin (without skin and seeds) - 1/6
Sweet syrup (in small containers) - 2 items
Cinnamon - on your taste
Cream - 3 tb.sp.
Chocolate cookie - 4 items
Flour "Hakurikiko" (flour with shortage of gluten) - 50 g
Sugar - 25 g
Salt - to your taste
Egg - 1
Milk - 1/3 cup
Melted butter - 10 g
Butter - to your taste 

Preparation:
1. Cut the pumpkin on pieces, put in heat-resistant soup plate, cover with polyethylene film, place in a microwave oven and bake 7-8 minutes.
2. Pound hot pumpkin thoroughly adding at the same time sweet syrup, cinnamon and cream. When pumpkin get cold a little, add broken-down cookies and mix. 
3. Pour bolted flour, sugar, salt and egg in deep dish and mix thoroughly to avoid nubbins. Pour milk little by little, then add melted butter. 
4. Oil frying pan 12 cm in diameter, bring to a great heat, pour the batter for one pancake. When batter dry out a little, turn pancake over. 
5. Take the filling out on pancakes and roll. 

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