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Ingredients

2 tbsp plain flour

150 ml of water

60g of dried rice vermincelli, broken into small pieces

1 garlic clove, crushed

1 green bell pepper, chopped finely

1 celery stick, chopped finely

2 spring onions, chopped finely

125g button mushrooms, slized finely

2 tsp liquid seasoning, such as Maggi

1/2 tsp of sugar

8 frozen spring roll sheets, 25cm square, defrosted

Oil for frying

SAUCE:

4 tbsp rice vinegar

4 tbsp sugar

1/2 tsp salt

1 small red chilli, chopped finely

Method

1. Mix the flour and water together over low heat, stirring constantly until thick and translucent. Pour into a saucer and set aside

2. Blanch the rice vermiceli in boiling water for 30 seconds. Stir and drain. Set aside

3. Heat 1 tablespoon of the oil in a wok over high heat. Add the garlic, green bell pepper, celery, spring onions and button mushrooms. Stir until the vegetables have softened. Add the liquid seasoning and sugar. Remove from the heat and transfer to paper towels to drain briefly. Stir into the rice vermicelli

4. Cut the first spring rolls sheet into 4 squares. Place about 2 tsp of the vermicelli mixture in the centre of each square. Fold three corners inwards like an envelope and roll up the fouth corner. Dab a little of the flour and water paste on this corner to seal. At this stage the spring rolls and be chilled or frozen for later use.

5. Heat the oil in a wok or deep fat frier until a light haze appears on the top. Have ready a plate lined with paper towels. Deep fry the spring rolls in batches until golden brown. Drain well on the paper towels

6. SAUCE: Boil all ingredients together, stirring frequently until sauce thickens - about 5 minutes. Pour into small bowl or saucer and serve with spring rolls