Instructions

• 1. In a frying pan, heat 1 tbsp vegetable oil and fry onion, shrimps, mushroom, zucchini and corn until wilted.
• 2. Add butter and cook until melted. Then add all the flour and stir this mixture until combined well.
• 3. Pour the milk gradually and stir gently until the sauce has thickened.
• 4. Add all the ingredient A to season. Mix to combine evenly. Transfer the mixture into a container and place it in the refrigerator (or in the freezer if you are in a rush) until it has set.
• 5. Lay a spring roll wrap flat, tip down. Place the filling mixture centered in the lower tier of the wrap. Roll up tightly. Dab a little 'glue' mixture along the edges to seal. Repeat until you finish the filling mixture.
• 6. Pour enough oil in a wok or large saucepan and heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough :-). Place the rolls gently in the oil and cook both side, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
• Repeat with the remaining spring rolls.
• Serve hot!
• If you don't need to fry all for that day, then freeze the remaining rolls until you need them in a sealed freezer bag.