Portions: portions Preperation time: 30 min Tested: Complexity: Storage/Preperation Catagories: Far East
Ingredients
1.1kg   Yam bean (turnip), 250.0g   french beans, 200.0g   cabbage, 50.0g   chinese mushroom, 300.0g   carrot, 25.0g   vermicelli (rice), 10.0   sweet bean curd strips, 2.0l   cooking oil, 1.0tbsp   sugar, 250.0ml   water, 1.0pkt   wrapper,flour mix 1.0tbsp   flourmix, 3.0tbsp   sealing water,

Directions:

o	Pare skin of turnips. Slice thinly and then cut into thin julienne strips. Wash and drain. Slant cut french beans into 1 cm strips and shred cabbage. Wash and drain. Soak mushrooms in water for 5 mins. Remove stem and cut into thin slices.
o	Pare skin and cut carrot into julienne strips. Soak rice vermicelli in water for 10 min. Rinse and drain. Use a pair of scissors to cut sweet bean curd strips into 1 cm strips. Heat 3 tbsp oil in wok over medium flame, add in pounded soya bean sauce and sugar, fry for 1 min.
o	Add in turnips, french beans, cabbage, mushrooms, carrot, rice vermicelli and bean curd strips. Stir and mix well. Stir in I cup water and simmer until soft. Remove to a large plate to cool completely before making into rolls.
o	Make the flour mix by mixing the flour and the water
o	Place the wrapper on a plate, scoop 2 tbsp of filling in a row on lower end of wrapper. Fold wrapper over filling. Seal the open ends with flour mixture. Repeat with remaining fillings. Heat balance of oil in wok. Deep fry 2‑3 rolls at a time turning frequently until rolls are light brown. Remove rolls to rack to drain away excess oil.

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