Finely chop the cabbage.
Finely chop the spring onion.
Finely chop the ginger & garlic.
Peel the carrot skin & slice it finely.
Finely slice the mushroom.
Take the tofu cube & cut into horizontally into pieces.
In a large pan, heat the oil and deep fry the tofu for 3 – 4 minutes until it turns golden brown.
To prepare the vegetable mixture, heat the oil in a skillet & add ginger, garlic.
Saute for 2 -3 minutes.
Add chopped carrot, mushroom, spring onion & cabbage.
Now add the soya sauce, seame oil, sugar & white pepper powder.
To prepare the noodles, boil the water in a sauce pan & add the ricenoodles.
Cook for 5 – 8 minutes or until cooked.
Strain the excess water by using a sieve.
Add the cooked noodles in the vegetable mixture & mix well.
To prepare the slurry, take a corn starch in a small bowl& mix it with water.
Stir well to form a paste.
To prepare the spring roll, place the wrapper on a flat surface & keepthe mixture 2 inches from the corner along with fried tofu that is closest to you.
Roll the wrappers, folding the two ends up.
Brush a bit of thecornstarch water onto the corner of the wrapper & seal it.
To fry the spring rolls, heat the oil slowly over medium heat.
Gentlyadd the spring rolls one at a time, frying in small batches.
Deep fry the rolls until golden brown and transfer them to a sieve toremove excess oil.
Serve hot with chilli sauce.