Dice the vegetables and stir-fry them for 1-3 minutes (Add chili now if you want it to be spicey)
After soaking your glass noodles and letting the filling cool. Place 3 or 4 rice sheets down on your rolling board, facing a corner to you. Now add a handful of filling and glass noodles to the corner facing you as shown.
Now roll that corner up towards the top
Mix the rice flour with the filter water to make a glue, its best to do this in a small bowl as shown for easy application.
Apply a thin layer of this across the top corner and on each fold you make to make it stick.
Once you have rolled it over, tuck in the end by folding it up
Turn the roll over, and tuck over the other end. Try not to handle the roll too much as the sheets can tear.
If it is not sticking down use a bit more of your glue mix.
Make sure it is well stuck before frying.
Pile up your finished rolls onto a plate until you are ready to fry them all.
Heat up a deep pan or wok and add your Sunflower Oil.
When the Oil is hot enough to fry (you will see small bubbles forming at the bottom of the pan), slowly submerge the spring rolls with a slotted spoon into the hot Oil. Be careful of the oil spitting due to moisture, make sure your spoon is dry.
Allow 2-4 minutes each side, wait untill the spring roll is golden brown
Flip them over and let the other side fry for a further 2-4 minutes
Take the cooked spring rolls out of the oil with a slotted spoon and place them on a cooling rack or grease proof paper to absorb any excess oil from cooking.
Allow the spring rolls to cool as they will be very hot from the frying.
Cut one of your spring rolls open and have a look to see how you did, hopefully the roll is nicely crisped and the inside is still crunchy and hot.
Be careful of burning your mouth on the hot filling.
Serve up with some hot chili sauce for dipping and share with friends