Recipe for Crispy Fried Spring Rolls

These rolls are filled with vegetables and glass noodles then fried until the wrappers are crunchy.

Ingredients

Filling

• 200 grams cabbage, shredded
• 100 grams carrots, shredded
• 50 grams glass noodles, soaked
• 2 garlic cloves
• 15 milliliters soy sauce

Wrappers

• 15 spring roll wrappers
• 1 egg, beaten
• 500 milliliters vegetable oil

Preparation

Filling

1. Sauté the garlic, cabbage, and carrots until the vegetables are soft
2. Stir in the glass noodles and soy sauce then let cool completely
3. The filling must be dry to prevent the wrappers from breaking open

Assembly

1. Place a spoonful of filling on a wrapper and fold the edges
2. Roll the wrapper tightly and seal the end with beaten egg liquid
3. Repeat the process for all rolls and keep under a damp cloth

Fry

1. Heat the oil to 180 Celsius and fry the rolls in batches
2. Cook for five minutes until the wrappers are golden and very crunchy
3. Drain on paper towels and serve hot with sweet chili sauce

Tips

• Ensure the filling is completely cool before rolling to prevent the pastry tearing
• Use a thermometer to maintain the oil temperature at exactly 180 Celsius degree
• Double wrap the rolls if you want an extra thick and crunchy crust