Vegetable Spring Rolls

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 cauce
1 green chilli finely chopped (optional)
1/2 tsp. vinegar
1 tbsp oil







Method:

Mix all ingredients and form batter.

Make thin round pancakes on a hot griddle.

Do not over roast.

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 kadai 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.


Making time: 45 minutes
Makes: 5 servings
Shelflife: Best fresh only.