Versatile Vegetable Spring Rolls

• Place a wok or frying pan over a high heat and add the oil
  3 tbsp olive oil
• When hot, add the sliced scallions and fry for about 2 minutes. You want a crunch still.
  4 large scallions
• When done, add the remaining vegetables and fry until about half cooked. They also should still be crunchy.
  2 medium carrot, 1 large red chili, ⅓ fresh cabbage
• Add the vinegar and dark soy sauce and mix together well.
  2 tsp vinegar, 4 tsp dark soy sauce
• Taste and season with a pinch of salt and/or pepper if needed.
• This is where I add the noodles to the pan and stir fry for about 2 minutes to absorb all of the flavours.
  300 g noodles
• Add more soy sauce and salt and pepper if you need it after tasting.
• Allow this to cool.

Making the Spring Rolls

• Spread one wrapper at a time on a clean cool surface.
  12 fresh spring roll wrappers
• Add one spoonful of the veggies etc in the middle of the wrapper.
• Fold one edge over so that it covers the filling.
• Fold opposite (left and right) sides to the centre of the wrapper and roll the entire parcel into a large tube shape. Practice makes perfect.
• Dampen the remaining edge of the spring roll and roll the wrapper to seal it.

Cooking Time

• Add enough oil into a wok so that the spring roll can just float when cooking. Heat over a high heat.
  cooking oil
• When the oil is hot enough carefully add the rolls in batches so the oil doesnt cool down and they have room to move.
• Fry the rolls gently, rotating them until they are golden brown.
• Remove from the oil using a slatted spoon and place on kitchen paper to drain.
• Serve hot with your favourite dips and sauces.