Vegetable Spring Rolls

280

Ingredients
For cover
1/2 cup plain flour
1/2 cup cornflour
2 tbsp. hot oil
1/3 cup water
1/3 cup milk

For filling
1/2 cup mixed vegetables julienned (carrots, beans, cabbage)
1 tsp. capsicum thinly sliced
1 bunch spring onion cut 1pieces
1/4 cup bean sprouts
1 onion finely chopped
1/4 cup boiled noodles
salt to taste
chilli sauce
1 green chilli finely chopped (optional)
1/2 tsp. vinegar
1 tbsp oil
 
Method
For cover
Mix all ingredients and form batter.
Make thin round pancakes on a hot griddle.
Do not over roast.
Cool

For filling
Heat oil in a wok, add all vegetables.
Stir fry, add noodles.
Season with salt, chilli sauce and green chilli.
Cool

How to Fry
Put oil in a frying pan to deep fry.
Place some filling on a pancake end to end.
Fold ends and hold, then roll in a tight roll
Seal edge with water. (or a paste of cornflour and water)
Deep fry till golden brown.
Cut into convenient sized pieces and serve hot with tomato or chilli garlic sauce.