Crispy Vegan Deep-Fried Summer Rolls
Ingredients
- 10 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.
In a big bowl, mix the cooked noodles, sesame oil, crispy garlic, and onion salt, then set aside.
Place a spring roll wrapper on a towel, fill with fresh veggies and some noodle mixture, shape into a sausage at one end, fold the sides in, roll up, and seal the edge with water.
Heat oil over medium-high heat, fry the rolls while turning frequently until golden brown, and serve with your favorite dipping sauce.
