Vegan Deep Fried Summer Rolls with Vegetables
Ingredients
- 10 pcs spring roll wrappers
- 1 small purple cabbage
- 1 carrot
- 20 gm cellophane noodles
- 50 gm bean sprouts
- Some crispy garlic
- 1 tbsp sesame oil
- Onion salt to taste
- Coriander for garnish
Preparation
Soak the cellophane noodles in hot water for 10 minutes and drain.
In a large bowl, combine the drained noodles, sesame oil, crispy garlic, and onion salt; set aside.
Place a spring roll wrapper on a towel, fill with fresh vegetables and some noodle mixture, shape into a roll, fold the sides, and seal with water.
Heat oil over medium-high heat and fry the rolls until golden brown, turning frequently.
Serve with a favorite dipping sauce and garnish with coriander.
