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🍽️ Crispy Spring Rolls with Soy Sauce

385 kcal · 30 min · 4 servings

Ingredients

• 100 g glass noodles
• 2 carrots
• 200 g white cabbage
• 200 g bean sprouts
• 2 garlic cloves
• 2 tbsp sesame oil
• salt
• pepper (from the mill)
• soy sauce
• 1 pinch sugar
• 1 egg
• 20 spring roll wrappers (frozen) (ready-made product, Asian market)
• fat (for frying)

Instructions

1. 1. Cook the glass noodles according to the package instructions.
2. 2. Peel the carrots and grate them coarsely.
3. 3. Remove the tough stems from the white cabbage and shred the vegetable finely.
4. 4. Wash the bean sprouts and let them drain well.
5. 5. Peel the garlic and chop it finely.
6. 6. Mix the chopped vegetables, garlic, and oil in a large bowl.
7. 7. Drain the glass noodles.
8. 8. Cut the drained glass noodles into pieces about 4 centimeters long using kitchen scissors.
9. 9. Add the noodles to the vegetables in the bowl.
10. 10. Season the filling with salt, pepper, soy sauce, and sugar.
11. 11. Lightly beat the egg.
12. 12. Separate one spring roll wrapper from the stack and lay it flat on your work surface.
13. 13. Place about 2 tablespoons of the filling in the center of the wrapper.
14. 14. Spread the filling across the width of the center of the wrapper.
15. 15. Fold the left and right sides of the wrapper towards the center.
16. 16. Brush the bottom edges of the wrapper with the beaten egg.
17. 17. Roll the wrapper tightly around the filling to form a roll.
18. 18. Heat oil in a pan or pot.
19. 19. Fry the spring rolls in batches in the hot oil.
20. 20. Fry the rolls for 4 to 5 minutes until they are golden brown and crispy.
21. 21. Place the finished rolls on kitchen paper to absorb excess oil.
22. 22. Serve the spring rolls with soy sauce as desired.

Nutrition per serving

• kcal: 385
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 43 g