PREPARATION
1. Heat 2 tablespoons oil in a pan, add 1 teaspoon garlic, 1 teaspoon ginger and saute for 2 - 3 minutes.
2. Add 150 grams onions and fry till translucent.
3. Now, add 55 grams carrot, 100 grams bell pepper, 100 grams cabbage and cook the vegetables till soft.
4. Then, add 340 grams boiled noodles and mix it well.
5. Add 1 teaspoon soy sauce, 1/4 teaspoon white pepper powder, 1 teaspoon salt and mix it well. Cook for 3 - 5 minutes.
6. Now, add 30 grams spring onions and mix well.
7. Divide the stuffing into equal portions and place on the spring roll sheet.
8. Fold on the edges and roll tightly.
9. Apply water to open end and seal well.
10. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.
11. Serve hot with red chili sauce or ketchup.