Various Chinese Appetizers

Ingredients

• 100 g glass noodles
• 2 carrots
• 200 g white cabbage
• 200 g soybean sprouts
• 2 chili peppers
• 2 Garlic cloves
• 2 tbsp sesame oil
• Salt
• ground pepper (freshly ground)
• soy sauce
• 1 pinch sugar
• 1 egg
• 20 spring roll wrappers (frozen, ready-made from an Asian store)
• oil for frying

Instructions

1. 1.

   Cook the glass noodles according to package instructions. Peel and grate the carrots. Trim and finely shred the white cabbage. Rinse the soybean sprouts and drain well. Wash the chili peppers, halve them, remove seeds and white membranes, then dice.

2. 2.

   Peel and finely chop the garlic; mix with sesame oil in a bowl. Drain the noodles, cut into ~4 cm pieces with kitchen scissors, and add to the vegetables. Season with salt, pepper, soy sauce, and sugar. Lightly whisk the egg.

3. 3.

   Separate one spring roll wrapper from the stack and lay it flat on a work surface. Spoon about 2 tbsp of filling onto the center and spread diagonally. Fold in the sides, brush edges with beaten egg, then roll into a cylinder or tie as a pouch. Fry portions in hot oil for 4‑5 minutes until golden brown. Drain on paper towels. Serve with soy sauce if desired.