Add flour and salt in a bowl, then make a hole in the middle. Pour Water little by little while stirring well. Strain to remove any lumps. Cover and store at room temperature.
Heat a non-stick pan over low heat and spread a little dough evenly. Cook until the mixture changes colour and is slightly dry. Repeat until all ingredients are used.
Put the noodles in a large bowl, cover them with hot water, and let stand for 8 minutes. Drain and cut into small pieces. Set aside.
Cut the thinly sliced leek and carrot and mix them with the cut noodles.
Combine ingredients like eggs, garlic, oyster sauce, salt, white pepper, chicken powder, and sugar in a second deep mixing bowl. Mix the chicken with the sauce.
Add the vegetables and vermicelli to the chicken mixture.
Place one spring roll wrapper on a clean surface. Put two tablespoons of the filling 2 cm from the edge.
Fold the end over the filling and turn the filling with the wrapper around once. Fold the right and left sides over filling.
Roll further until you get a cylinder. To the end, the top of about 2 cm is brushed with Water before going further with the rolling process. Repeat using the wrappers and filling.
In a medium pot, add oil and let it heat. You can place a spring roll in the deep fryer and fry a maximum of 6 chicken lumpia. Remove the lumpia from the pan and let them cool for 5 minutes. Then, put them back in the pan and fry for 2 minutes.
They are ready. You should serve them while they are hot!
