Vegetable Spring Roll

Cook the noodles in hot boiling water.

Once done, drain the water from the noodles and rinse them thoroughly under tap water.

Keep aside in a strainer to drain off any water.

Chop the veggies into thin long strips (julienne).

Now heat oil in a wok or frying pan. Keep the heat to medium and add the spring onion whites.

Stir and then add all the chopped veggies.

Increase the heat to high and stir-fry the veggies for 4 to 5 minutes.

Add crushed black pepper powder, finely chopped celery (optional), and soy sauce.

Mix everything very well. Then add the cooked noodles.

Season with salt. Add less salt as soy sauce is already salty. Stir again very well. The filling has to be dry.

Switch off the heat and add the spring onion greens. Stir and keep the vegetable filling aside. Let it cool to room temperature.

In a bowl, mix the all purpose flour and water.

Whisk very well to make a thick paste without any lumps.

Now take the spring roll wrapper. Make sure that the wrappers are at room temperature before using them.

With the fingertip or a pastry brush, apply the paste on the edges of the wrapper. Then place 1 to 2 tablespoons of the veggie stuffing on one side. For a larger sized wrapper add more of the vegetable stuffing.

Gently but tightly roll till the end. Seal the end part to the roll and place the roll with the sealed side downwards.

Now spread some of the paste on the sides. Bring one side touching the roll and press gently.

Do the same with the other side. Again spread the batter on both the closed edges.

Heat oil at the deep frying temperature.

Gently slid a spring roll in the hot oil.

Once they become light golden, turn them over and fry the other side.

Fry till they are crisp and golden turning over as needed. These spring rolls get fried quickly.

Remove the fried veg spring rolls with & drain them on kitchen paper towels to remove excess oil. Fry the remaining rolls in batches.