Assemble: and chop all the veggies.

Noodles..

Heat water in a pan, add noodles and cover the pan for 2 minutes. Depending on the type of the noodles, you may need to boil them until soft and tender. Drain and set it aside.

Heat oil in a pan. Add veggies...

Saute for a minute. Save cabbage for the last.

Add cabbage..

Saute for another minute until the veggies are tender. They should still have a little crunch left to them.

Stir in the sauces and spices.

Mix in boiled noodles..

Stir until well blended..

Allow it to cool down completely before stuffing the wrappers.

Homemade egg free wrappers.

Make a thick paste of flour and water.

Take a wrapper, and place about 1.5 tablespoons of the filling right in the center.

Fold the bottom part over it.

Now fold in the left and right side and make it look like a little envelope.

Secure the sides.

Now give it a roll and when you have a little pointy tip left...

Apply some wet flour mixture that we prepared above and roll to seal the spring roll.

Bake oven at 400 degree F. Repeat the process with rest of the wrappers. Arrange them on a baking tray.

Apply butter on top.

Place them in a hot oven and...

Bake for 12- 15 minutes or until brown and crispy. Mine were done in 15 minutes. Oven temperatures may vary.

Baked crispy golden rolls are ready.

Serve them with the dip or chutney of your choice.