Vegetable Spring Rolls

Ingredients
Rice vermicelli 4ounces
Shitake mushrooms(sliced) 1/2cup
Cabbage(shredded) 1cup
Bean sprouts 1cup
Carrots(grated) 1cup
Scallions 1/4cup
Ginger(minced) 1tbsp
Garlic(minced) 1tbsp
Soy sauce 2-1/2tbsps
Rice vinegar 1tbsp
Spring roll wrappers 10nos
Cornstarch 1tbsp
Oil for frying

Method
Boil the vermicelli in water and drain it.Chop it up roughly.
Roughly chop up the bean sprouts too.
Heat 1tbsps oil in a pan.Add ginger and garlic to it.
Add the scallions and fry for a minute.
Add bean sprouts to it and saute' for a minute.
Add mushrooms and fry for 2minutes.
Add carrot and cabbage to it and fry for 2minutes.
Add soy sauce,vinegar and mix well.
Remove from heat and keep it aside to cool.
Mix the corn starch with 2tbsps water .
Take the spring roll wrap and fill the mixture in one corner of the wrap.
Brush the edges with the corn starch mixture.
Fold the left and right edges inward and roll it tightly into a spring roll.
Heat oil in a fryer and deep fry the spring rolls until golden.
Drain them on paper towel and serve hot.