Spring Rolls

Soak rice noodles for 15 minutes (they do not require boiling).

Heat sesame seeds oil in a wok.

Add rice noodles, bamboo shots, cabbage, spring onions, salt, black pepper powder, soya sauce, bean sprouts and 1 egg.

Stir fry for 1-2 minutes.

Put off the flame; place all ingredients at one end of samosa strips.

Fold them and close the edges with beaten egg, then deep fry till golden brown.

Take them out on paper towel.

Serve delicious, hot, crispy Spring Rolls with ketchup.