Prep Time -15 min
Level Easy
You will need
Green Bell Pepper thinly cut in to strips
Yellow Bell Pepper thinly cut in to strips
Red Bell Pepper thinly cut in to strips
Carrot thinly cut in to strips
Bean sprouts
Garlic Minced
Asian Rice Vermicelli
Soy Sauce
Ching's all purpose sauce
Pepper Powder
Salt
Oil for frying
Directions
Cut all the Veggies and set aside. Boil the rice vermicelli and keep it to cool down.
Stir fry all the veggies with minced garlic in a pan with 1 tbs of vegitable oil.Once all the veggies are half cooked add the boiled vermicelli and fry it for 3 minutes. Finally add the Sauces with a pinch of salt. Do not add lot of salt as soy sauce is salty. Once the mixture is cool put it on the pastry sheet and wrap it. You can use cold water to stick the edges of the pastry or mix one tbs of Maida flour to water and make a thick paste to stick the edges and deep fry till golden brown. Serve it hot with Ching's Red chilli sauce. Garnish with Lettuce.
"Remember Cooking Isn't Rocket Science"
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