Add oil to a hot pan and saute spring onion whites.

Add all the veggies except onion greens.

Fry on a high flame until half done yet crunchy.

Add soya sauce and vinegar. Mix well.

Add onion greens, pepper and very little salt. Mix and off the stove.

If you wish to use noodles, boil them al dente. Rinse well and drain completely. Add them to the stir fried veggies and fry for a min. Pour 1 tsp more soya sauce. Sprinkle some salt and pepper.

Cool this completely.

Place a damp cloth over the frozen sheets for 5 to 7 mins or follow the instructions mentioned on the pack.

Spread one wrapper, place a spoonful of stuffing.

Roll one edge towards the inner side covering the stuffing.

Bring the sides to the center. Dampen the left over edge and roll the wrapper to seal.

Keep them covered otherwise they will dry up..

Heat oil until hot enough. To check drop a small piece of wrapper in the oil.

If the oil is hot enough It rises in the oil without browning.

Add the rolls in hot oil and fry evenly by stirring until golden. Remove them on kitchen tissue.

Serve vegetable spring rolls hot with ketchup.

Preheat the oven at 220 C for at least 15 minutes.

Brush the spring rolls generously with some oil.

Place them on a greased tray and bake for 12 to 13 mins.

Even a wired rack works well. If needed flip them and bake for another 6 mins.

Serve spring rolls hot with any sauce.