1. Boil some water in a pan. Add Wheafree Rice noodle cake, add a teaspoon of oil and boil it till the noodles are partially cooked.
2. Drain off the water and rinse the noodles with cold water. Keep it aside in a bowl.
3. Heat a pan on high flame, add oil once it's hot, add garlic and green chilli (if using). Saute well.
4. Add carrot, capsicum, spring onions and cabbage, stir and cook for 2 minutes on high flame leaving the vegetables still crunchy.
5. Add salt and pepper, mix well throughout the vegetables.
6. Add vinegar, gf soy sauce, gf chilli sauce. Stir well.
7. Add Wheafree Rice Noodles, stir it with light hands with the vegetables and cook for another 1-2 minutes.
8. Take it out and keep aside.

1. Take Wheafree Maida Replacer in mixing bowl, add Wheafree Corn Flour and salt.
2. Add water and mix well using a whisk, make sure there are no lumps. The batter should be of pouring consistency. Keep aside for 10-12 minutes.
3. Now, heat a flat non-stick pan, pour a ladleful of batter, spread it evenly and cook on slow flame.
4. Cook until the top gets dry, turn and cook the other side.
5. Remove on a plate and keep aside for further use.

1. Take Wheafree Corn flour in a bowl, add water and mix into a smooth paste.

1. Take a spring roll sheet and place a spoonful of prepared stuffing.
2. Pull and fold over the corner tightly till it reaches half the sheet.
3. Fold over sides like an envelope leaving no air pockets. Apply corn flour slurry around the corners and seal the edges.
4. Insert two toothpicks to hold it together.
5. Heat oil in a Wok/kadai, deep fry the spring roll until they turn light golden brown.
6. Serve hot with gluten free tomato ketchup.