Vegetarian Spring Rolls
Inspired by: Fine Dining Lovers
50 g glass noodles
1 Carrot ( roughly grated )
100 gwhite cabbage (finely grated)
100 g bean sprout
2 cloves Garlic (finely chopped)
15 ml Sesame oil
Soy sauce (To taste)
10 sheets spring roll pastry
oil for frying
First is by cooking the noodles according to its directions on the package.
Mix the carrots, cabbage, bean sprouts, garlic and oil together.
Drain the noodles and cut them into 4 cm long pieces and add them to the mixture.
Season with salt, ground black pepper, soy sauce and a pinch of sugar and gently beat the egg.
Separate one spring roll sheet from the pile and place it on the work surface. Spread 30 ml of filling in the middle.
Fold over the sides and roll up.
Fry spring rolls in hot oil for 5 minutes until golden brown.
Dry on kitchen paper.
Serve the spring rolls with spicy vinegar sauce.