Deep Fried Summer Rolls with Fresh 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, then drain.
In a big bowl, combine the cooked noodles with sesame oil, crispy garlic, and onion salt; set aside.
Place a spring roll wrapper on a towel, fill with the fresh vegetables and top with some of the noodle mixture, shape into a sausage, 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.
Serve with your favorite dipping sauce and garnish with coriander.
