chop the veggies in thin long strips.
you can use your choice of veggies
now heat 2 tbsp sesame oil in a wok or kadai. keep the flame on medium intensity and add 1/3 cup spring onion whites.
stir and then add all the veggies.
increase the flame to high and stir fry the veggies for 4 to 5 minutes on a high flame.
then add 1/2 tsp crushed black pepper powder and 1 tsp finely chopped celery (optional).
add 1 tbsp soy sauce. both black pepper and soy sauce can be adjusted as per your taste.
stir everything very well
then add the cooked noodles
season with salt. add less salt as soy sauce already has salt.
stir again very well. the filling has to be dry.
switch off the flame and add the spring onion greens.
stir and keep the filling aside. let it cool down.
in a bowl, mix 6 tbsp all purpose flour or corn starch and 4 to 5 tbsp water. i used all purpose flour.stir very well to make a thick paste without any lumps
now take the spring roll wrapper. if you are using the wrapper recipe which i have posted, then keep the cooked side facing you. make sure that the wrappers are at room temperature before using them.
now with your fingertip, apply the paste on the edges of the wrapper. then place 1 tbsp of the veggie stuffing on one side
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
you can fry 2 to 3 veg spring rolls at a time
once they become light golden, turn them over and fry the other side
drain fried veg spring roll on kitchen paper towels to remove excess oil.
serve vegetable spring roll hot with red chili sauce or tomato ketchup and chatny
