Inspired by: Fine Dining Lovers
INGREDIENTS
— 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
DIRECTIONS
— 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.
