Deep Fried Summer Rolls with Vegetables and Noodles
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 cellophane noodles in hot water for 10 minutes, then drain.
Add the cooked rice noodles, sesame oil, crispy garlic, and onion salt in a big bowl and set aside.
Place a spring roll wrapper on a towel and fill it with fresh veggies, topping with some cooked glass noodles.
Shape the fillings into a sausage-like form at one end of the wrapper, fold sides in, and roll up, sealing the edge with water.
Heat oil over medium-high heat, fry the rolls, turning frequently until golden brown.
Serve with your favorite dipping sauce.
