Crispy Spring Rolls with Soy Sauce

Ingredients

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

Instructions

1. 1.

   Cook the glass noodles according to package instructions. Peel and grate the carrots. Trim and finely shred the cabbage. Rinse the bean sprouts and drain well. Peel and finely chop the garlic; mix with sesame oil in a bowl. Drain the noodles, cut them into ~4 cm pieces with kitchen scissors, and add to the vegetable mixture. Season with salt, pepper, soy sauce, and sugar. Lightly whisk the egg.

2. 2.

   Separate one spring roll wrapper from the stack and lay it on a work surface. Place about 2 tbsp of filling in the center and spread across the width. Fold in the sides, brush the edges with egg, and roll the wrapper into a tight cylinder. Fry portions in hot oil for 4-5 minutes until golden brown. Drain on paper towels.

3. 3.

   Serve with soy sauce as desired.