Ingredients

• For cover:
• 1/2 cup plain flour
• 1/2 cup corn flour
• 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 into pieces
• 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

How to Make Special Vegetable Spring Rolls

• Mix all ingredients for cover and form batter.
• Make thin round pancakes on a hot griddle. Do not over roast.
• Cool.
• Heat oil in a wok and add all vegetables.
• Stir-fry and add noodles.
• Season with salt, chilli sauce and green chilli.
• Cool.
• Put oil in a kadai.
• Place some filling on a pancake end to end.
• Fold ends and hold, then roll tightly.
• Seal edge with water (or a paste of corn flour and water).
• Deep-fry till golden brown.
• Cut into convenient sized pieces and serve hot with tomato or chilli garlic sauce.