Spring Rolls

Oil - 1 tsp

Spring Onion - 2 sprigs

Cabbage - 3 cup, shredded

Carrot - ½ cup, shredded

Bell Pepper - ¼ cup, julienne

Noodles - 1 cup, cooked

Soy Sauce - 1 tsp

Vinegar - 1 tsp

Salt & Pepper

Red Pepper flakes - 1 tsp

Spring Roll Wrappers - 6

Sweet and Sour Chilli sauce

Heat Oil in a large pan and sauté the Spring Onion whites.

Stir in all the Vegetables except the Spring Onion Greens. Sauté on High flame for 3 mins.

Stir in cooked Noodles along with Soy Sauce and Vinegar; sauté for 1 min. Season the mixture with Salt, Pepper and Red Pepper flakes. Remove from heat and stir in Spring Onion Greens; allow the mixture to cool down completely.

Place a spoonful of the Vegetable stuffing in one Spring Roll Wrapper. Roll the wrapper like a burrito and seal the edges by dampening them with Water. Cover the prepared Spring Rolls with moist cloth until ready to fry.

Deep fry the Spring Rolls in hot Oil until golden. Serve warm with Sweet and Sour Chilli sauce.

Note: You can also bake the Spring Roll by brushing them generously with Oil and cooking in the oven at 400 F for 12 min. If needed flip the Rolls and bake for another 6 min.