Crispy Spring Rolls

Ingredients:

Spring roll wrappers 10
Spring onions (sliced) 2
Onion (sliced) 1 
Carrots (cut into strips) 2
Green capsicum (cut into strips) 1 
Cabbage (finely shredded) 1/2
Oil 2 tbsp
Salt to taste
White pepper powder 1/4 tbsp
Soya sauce 1 tbsp
Bean sprouts 3/4 cup
Spring onion (greens chopped) 2 stalks 
Corn flour 1 tbsp

Method:

To make the stuffing, heat oil in a wok.
Add onion, spring onions, carrots, capsicum, cabbage and salt.
Add pepper powder and soya sauce and mix. 
Add bean sprouts and spring onion greens and mix. 
Cook till the vegetables soften and heat till dry. 
Take the wok off the heat and set aside to cool.
Make a paste of corn flour with 2 tbsp water.
Spread the mixture on the top of spring roll wrappers. Fold in the edges and roll tightly. 
Apply corn flour paste to open end and seal.
Keep the rolls under a damp cloth. 
Deep fry into the hot oil till golden and crisp.