1 package (550 gms) of frozen spring roll pastry
250 gms fine Chinese noodles
2 red onions
1 green
1 red bell pepper
150 gms California walnuts
1 lt oil
300 gms mixed mince meat
12 tablespoons of chili sauce
Parsley for garnish


  1. Let pastry defrost at room temperature. Soak noodles in hot water for about 5 minutes. Peel onions and cut into strips. Wash, rinse off and cut peppers into cubes. Chop up walnuts in big pieces.
  2. Heat up 2 tablespoons of oil. Sear meat for about 6 minutes. After 4 minutes, add onions, peppers and walnuts and fry as well. Season with salt and chili sauce.
  3. Pour noodles into a sieve, cut them up into smaller pieces and add them into the meat-vegetable mixture.
  4. Lay out 16 spring roll pastries in portions onto a countertop. Spread filling out onto the middle of the spring roll pastries. Place the lower corner over the filling, flap the right and left side inward over the filling and then roll up the rest.
  5. Heat the remaining oil up to about 170°C. Bake spring rolls in portions for 3-4 minutes until crispy. Serve on a platter and garnish with parsley. Use chili sauce for dipping.