Spring Roll

Ingredients
1 pkt of rice noddles
1 kg chicken thighs boiled in salt & pepper & then shredded.
150 gms Mushrooms sliced
1 bunch spring onions chopped (6 if you do not get them in a bunch )
1/2 cabbage finely chopped
2 carrots peeled and grated
1 Bunch chopped coriander
2 tbsp butter
Hot chilli sauce to taste
Green chilli sauce to taste
Soy sauce to taste
salt & pepper to taste
50 sheets of spring toll pastry
Paste to seal the spring roll
2 tsp flour
1 tsp water
1 tsp milk
Oil for deep frying
Method
Filling
Make the rice noddles as per instructions on the pckt.
In a pan or wok heat butter and add mushrooms, then add cabbage and just enough salt & pepper.
Once the mushrooms & cabbage look soft remove from heat.
Add all the sauces and mix well
Add spring onions, carrots, coriander & rice (made as per instructions on its pckt).
Mix well and set this mixture aside.
Folding of the spring rolls:
Set a large chopping board on your work table or kitchen bench. Lay a spring roll sheet and add 1 tbsp of the filling in the top centre of the sheet.
Fold in both sides so as to make a rectangle.
Start rolling the top end of the spring roll towards the botton and seal with the flour paste.
Let these dry on a plate before frying.
Take a frying pan with enough oil to fry these.
Serve  with hot green chilli sauce.
Tips:
Cover your spring roll pastry with a damp cloth so that the remianing pastries done get to dry.