Spring Rolls - Stir it up Magazine

Ingredients

• 100 g vermicelli rice noodles
• 200 g carrots, julienned or grated
• 3 spring onions, julienned
• 1/4 g garlic clove, finely chopped
• 3 cm piece fresh ginger, peeled, julienned or finely sliced
• 15 g mint, leaves picked and torn
• 150 g bean sprouts
• 1 tbsp dark soy sauce, to taste
• 1 tbsp sesame oil plain/all purpose flour, to assemble
• 10 g spring roll wrappers
• Vegetable or olive oil, for brushing