Crispy Vegan Deep-Fried Summer Rolls
Ingredients
- 10 pieces spring roll wrappers
- 1 small purple cabbage, finely sliced
- 1 carrot, thinly sliced
- 20 grams cellophane noodles
- 50 grams bean sprouts
- Some crispy garlic
- 1 tablespoon sesame oil
- Onion salt, to taste
- Coriander, for garnish
Preparation
Soak the cellophane noodles in hot water for 10 minutes, then drain.
Mix 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 the fresh vegetables and some cooked glass noodles, shaping it like a sausage at one end.
Fold the sides in and roll the spring roll, sealing the edge with water.
Heat oil over medium-high heat and fry the rolls, turning frequently, until golden brown.
Serve with your favorite dipping sauce.
