To make the filling, heat two tablespoons of oil in a wok, add
the onion and carrots and stir-fry for half a minute.
Add the capsicum and cabbage and continue to stir-fry for one
minute. Add the soy sauce, white pepper powder and salt.
Add the bean sprouts and spring onions with the greens and
stir-fry for about half a minute. Remove from heat and cool the
filling to room temperature.
To make the spring roll wrappers, mix one cup of cornflour,
refined flour and salt to taste in a mixing bowl. Add two cups of
water and whisk thoroughly.
Strain the batter and set aside for fifteen minutes. Adjust the
consistency of the batter by adding a little water if
required.
Heat an eight-inch non-stick frying pan, brush with a little
oil and pour a ladleful of batter into it. Swirl to coat the bottom
of the pan and pour the excess batter back into the bowl. Cook over
medium heat till the edges start curling.
Peel off or remove in one swift motion. Cool and sprinkle with
a little corn flour. Repeat the process to make eight to ten
wrappers.
Mix one tablespoon of corn flour and two tablespoons of water
to make a paste.
Divide filling into eight to ten equal portions. Place a
portion of filling at one end of each wrapper and roll up tightly,
folding the sides in while you roll. Seal the ends with the corn
flour paste.
Heat sufficient oil in a wok; deep-fry two spring rolls at a
time turning frequently, till crisp and golden brown. Drain on
absorbent paper.
Cut each spring roll into four pieces and serve hot with
Sichuan Sauce.
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