Indo-Chinese Spring Rolls

1. 1

   Cook noodles as per package instructions and remove just before they are fully cooked. Wash with cold water, drain and keep aside.

2. 2

   Mix together vegetables, shrimp, noodles, spring onions, garlic, 1 egg, soy sauce, fish sauce, pepper and salt (if required) in a bowl until well combined.

3. 3

   Beat the remaining egg with water in a separate bowl to make egg wash.

4. 4

   Lay the wrapper in front of you so that one end is pointing towards you. Spoon about one and a half tablespoon of filling towards the bottom of the end pointing towards you.

5. 5

   Start rolling this tightly and tuck in the filling as you go. When you've rolled half way through, fold over the left side and then the right side towards the center. This will now start looking like an envelope with its flap open.

6. 6

   Continue rolling and keep tucking in as you go. Towards the end, use the egg wash to seal the edges. Prepare all the rolls this way and cover them to keep them from drying out. Store the rolls in a single layer to prevent sticking.

7. 7

   The trick to non-greasy rolls is to roll them tightly and fold the edges like mentioned above to prevent oil from seeping in.

8. 8

   Fill a pan with oil to about 1 1/2 inch. Heat the oil up to 160 degree Celsius. Lightly brush each roll all over with egg wash and slowly add to the pan. Don't overcrowd them to ensure even cooking. Turn occasionally till golden brown. This should take about 3-4 minutes. Blot with paper towels and serve hot with Schezwan Sauce.

No additional tips available.