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🍽️ Chinese Starter Rolls

250 kcal · 30 min · 4 servings

Ingredients

• 100 g glass noodles
• 2 carrots
• 200 g white cabbage
• 200 g bean sprouts
• 2 chili peppers
• 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 store)
• fat (for frying)

Instructions

1. 1. Cook the glass noodles according to the package instructions and drain them.
2. 2. Peel the carrots and grate them coarsely.
3. 3. Cut the white cabbage into thin strips.
4. 4. Thoroughly wash the bean sprouts and let them drain.
5. 5. Remove the seeds and white pith from the chili peppers and cut them into small pieces.
6. 6. Peel the garlic and chop it finely.
7. 7. Mix the chopped garlic with the oil in a bowl.
8. 8. Cut the drained glass noodles into pieces about 4 cm long using kitchen scissors.
9. 9. Add the noodles and the prepared vegetables to the garlic-oil mixture.
10. 10. Season the filling with salt, pepper, soy sauce, and sugar.
11. 11. Beat the egg lightly.
12. 12. Place a spring roll wrapper 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 center.
15. 15. Fold the side edges of the wrapper towards the center.
16. 16. Brush the edges with the beaten egg.
17. 17. Roll the wrapper tightly with the filling into a pouch or roll.
18. 18. Fry the rolls in batches in hot oil until golden brown.
19. 19. Let the finished rolls drain on kitchen paper.
20. 20. Serve the starters with soy sauce if desired.

Nutrition per serving

• kcal: 250
• Protein: 9 g · Fett/Fat: 11 g · Carbs: 30 g