Vegetable Spring Rolls

Spring Roll Wrappers

• 150 g plain flour
• 90 g cornflour
• 465 g water
• 2 pinches fine sea salt
• 1010 g sunflower oil, for frying

Filling

• 70 g carrots, cut in pieces
• 5 garlic cloves
• 40 g olive oil
• 50 g mung bean vermicelli
• 2 tsp sugar
• 2 tsp fish sauce
• 2 tsp soy sauce
• 40 g oyster sauce
• 150 g soy bean sprout, fresh
• 10 fresh chives, cut in lengths (3 cm)
• 1 medium egg, beaten
• 20 g sweet chilli sauce, or as desired, for serving