Vegetable Spring Rolls

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

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

Method:
1. Mix all ingredients and form batter.
2. Make thin round pancakes on a hot griddle. Do not over roast. Cool.

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:
1. Heat oil in a wok, add all vegetables. Stir fry, add noodles.
2. Season with salt, chilli sauce and green chilli.

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