Veg Spring Rolls

Place the glass noodles in a bowl and cover with hot water. Let soak for 10 minutes until soft. Drain and cut into 2-inch lengths using scissors.

In a large pan, heat 1 tablespoon of oil over medium-high heat. Add cumin seeds and let them sizzle for 10 seconds. Add garlic, ginger, and green chilli; sauté for 30 seconds until fragrant. Add shredded cabbage and carrot. Stir-fry for 2-3 minutes until the vegetables are slightly wilted but still crisp.

Add the soaked noodles, soy sauce, rice vinegar, salt, and white pepper. Toss well and cook for another minute. Remove from heat and let the filling cool completely before assembling. (Warm filling can tear wrappers.)

In a small bowl, mix the all-purpose flour with 3 tablespoons of water to form a smooth paste. Set aside.

Place a spring roll wrapper on a clean surface in a diamond orientation. Place about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides tightly. Roll up, and seal the final edge with a dab of flour paste. Repeat with remaining wrappers and filling.

In a deep frying pan or wok, heat oil to 180°C (350°F). The oil is ready when a tiny piece of wrapper sizzles immediately upon contact.

Carefully slide 4-5 spring rolls into the hot oil, seam side down. Fry for 2-3 minutes, turning occasionally, until golden brown and crisp. Do not overcrowd. Drain on paper towels. Repeat with remaining rolls.