Step-by-Step Instructions

1. 1.Prepare the Spring Roll Sheet Batter

   In a bowl, combine 100 grams of all-purpose flour, 0.5 teaspoon of salt, 1 egg (optional), and 300 ml of milk. If not using an egg, use 3 teaspoons of refined oil and water instead of milk. Mix well to form a smooth batter, similar to a gram flour pancake batter. Let the batter rest for 10 minutes.

2. 2.Cook the Spring Roll Sheets

   Heat a non-stick pan or griddle on medium flame. Pour a ladleful of batter onto the hot pan and spread it thinly to make an 8 to 10-inch crepe. Cook the crepe from one side only until it sets and the edges start to lift. Carefully remove the cooked crepe using a spatula.

3. 3.Stack the Sheets

   Place the cooked crepes on a large plate or platter with the cooked side facing up. Repeat the process to make approximately four crepes from the given ingredients.

4. 4.Boil and Rinse Noodles

   To prepare the filling, boil 100 grams of noodles in 3 glasses of water with 1 teaspoon of salt. Once boiled, strain the noodles in a colander. Immediately pour cold water over the strained noodles to stop the cooking process and prevent them from sticking together.

5. 5.Chop Vegetables

   Cut all the vegetables (1 capsicum, 8-10 French beans, 1 medium-sized carrot, 1 onion) into 1-inch long strips.

6. 6.Stir-fry Vegetables

   Heat a wok on medium flame and add 1 tablespoon of refined oil. Add all the chopped vegetables (capsicum, French beans, carrot). Season with salt to taste and 0.5 teaspoon of Ajinomoto powder (optional). Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crunchy. Transfer the stir-fried vegetables to a bowl or plate.

7. 7.Combine Filling Ingredients

   In the same wok, add another 1 tablespoon of refined oil. Add 2 teaspoons of soy sauce. Return the stir-fried vegetables and the boiled noodles to the wok. Add the sliced onion. Mix all ingredients well and cook for another 3-4 minutes, stirring continuously. Transfer the prepared filling to a plate.

8. 8.Prepare Sealing Solution

   In a small bowl, dissolve 1 teaspoon of all-purpose flour in a little water to create a thick paste. This will be used to seal the spring rolls.

9. 9.Assemble Spring Rolls

   Take one prepared flour sheet. Place a portion of the vegetable and noodle filling near one edge. Fold the sides inward, then roll the sheet tightly from the filling side to form a spring roll. Apply the flour paste (sealing solution) to the end of the roll to seal it securely.

10. 10.Fry Spring Rolls

    Heat 1 cup of refined oil in a wok on medium-low heat. Once the oil is hot, carefully place the assembled spring rolls into the oil. Fry them lightly until they turn a light golden color. Do not over-fry.

11. 11.Serve Hot

    Remove the fried spring rolls from the oil and place them on a plate lined with paper towels to absorb excess oil. Using a sharp knife, cut the rolls diagonally into desired sizes. Serve hot with chili sauce and tomato ketchup.