1. Heat 1 tsp oil in a non stick frying pan.
2. Lightly fry the chopped onions.
3. Stir fry the carrot, capsicum, peas on high heat.
4. Add in the the shredded chicken, spring onions, boiled noodles, soya sauce, black pepper powder, tomato ketchup and salt.
5. Add in the scrambled egg.
6. Do not over cook.
7. The vegetable should be crunchy.
8. Take off flame.
9. Take out on a plate and let it cool.
10. Mix 2 tbsp water with chickpea flour to form a thick paste.
11. Dip the papads in plain water for a few seconds and flatten.
12. Put 2 tbsp of vegetable noodle mixture on the corner of each papad and roll up.
13. Seal the edges wth gramflour paste.
14. Heat oil in a kadai.
15. Add papad rolls in small batches til light brown.
16. Do not over fry.
17. Remove with a sloted spoon. Drain on absorbent paper.
18. Enjoy with sweet and sour or garlic sauce.

Note: You can add minced meat or chicken franks as a filling.