Spring rolls - Indian twist

Spring rolls are very common in Asia. They get their name cause its usually consumed during the spring festival in China. This is one satisfying appetizer which comes in many different fillings inside (it can be veg, meat, chicken, pork, crab, egg etc). You can have it fresh or deep fried (as per your wish). I made meat spring rolls using Indian spices (since I always love to give Indian twist in most of my recipes). Here goes the recipe...

Ingredients:
Spring roll wrapper or galettes de riz or rice paper - 12 nos
(available at Asian supermarkets)
Oil for deep frying

For the filling:
Thai vermicelli noodles - 1/2 cup
(bean threads)
minced meat - 1/2 kilo
onions - 1 nos
green chillies - 3 nos
coriander leaves - 1 bunch
ginger- garlic paste - 1 tbsp
chilly powder - 1 tbsp
garam masala powder - 1 tbsp
oil- 4 tbsp
salt for taste

Method:
For the filling:
Pour hot water over Thai vermicelli noodles, soak till its done,strain the water once its done, keep this aside. In a wok, heat oil, add finely chopped onions and fry till golden brown. Now add ginger-garlic paste and stir fry for a min. Add chilly powder, chopped green chillies and stir fry for a min. Now add minced meat ( constantly stir fry, so that no lumps are formed), garam masala, salt for taste and cook till oil separates. Now add freshly chopped coriander leaves. Turn off the flame. Mix the Thai vermicelli noodles along with cooked minced meat, the filling is ready now.
For the spring rolls:
Dip the Vietnamese rice sheets in water for about 3 sec. and take it out immediately (soaking for longer duration can break the sheets). Place this on a work table, place the fillings on the centre, roll it and seal properly. Now the fresh spring rolls are ready (can consume it this way also). In a wok, add enough oil for deep frying. Deep fry these fresh spring rolls in hot oil and serve hot with your favourite sauce.

Note:
Some prefer to use wheat or corn sheets instead of rice sheets. Those spring rolls will be brownish in color.