Vegetable Spring Rolls

Ingredients:                                                 Servings 4


For Fillings - Veg Chowmein
Noddle                                              3 ounce
Cabbage                                            1/3 cup sliced
Carrot                                                2 julienned
Beans                                                1/3 cup
Capsicum                                          3
Onion                                                1 large chopped
Ginger                                               1 chopped
Garlic                                                1 cloves chopped
Salt/Pepper/MSG                              as needed
Oil                                                    4-5 cups / as needed
Soy sauce                                         2 tbsp


For wrapper
-Flour
-Cornflour
-Egg whites

Methods:
To make the spring rolls fillings:
- Place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain it and apply some oil over it.
- Heat the 2 tablespoon oil on a frying pan; stir fry the onion, ginger and garlic until light brown and add the vegetable cabbage, carrot, beans, capsicum. Stir it.
- Add the noddle on the pan with the vegetables also with the soy sauce and stir fry it. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.

To make spring roll wrapper:
- Prepare a batter with the mixture of flour, cornflour and egg whites. Add the water/ milk according to need. Remember batter should not be lumpy.
- Pour 1/4 cup batter onto hot griddle or small pan over medium heat for each wrapper.
- Turn when wrapper begins to rise and edges are golden brown. Remove from the pan and chop or cut it into diamond shape.

To make the vegetable spring rolls:
- Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges.
- Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper.
- When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
- Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes).
- Remove and drain the oil. Serve with tomato ketchup as an accompaniment and garnish with julienned cabbage.