Vietnamese-Style Spring Rolls

Ingredients

• 20 spring roll wrappers (approx 20x20 cm; frozen)
• 100 g glass noodles (instant)
• 100 g white cabbage
• 1 small carrot
• 2 cloves garlic
• 2 tbsp sesame oil
• 200 g ground meat
• 1 tbsp sugar
• 3 tbsp oyster sauce (Asian store)
• 1 Egg white
• vegetable oil (for frying)

Instructions

1. 1.

   Let the spring roll wrappers thaw. Meanwhile soak the glass noodles in hot water for about 10 minutes, then drain and cut into small pieces with scissors. Clean, wash, and shred the cabbage finely. Peel the carrot, shave it lengthwise into thin strips, then cut across into fine ribbons. Peel the garlic and mince finely.

2. 2.

   Heat sesame oil in a pan or wok, add ground meat and stir-fry for about 3 minutes over high heat, breaking it into small crumbles with a spatula. Add cabbage, carrots, garlic, and glass noodles. Season with sugar and oyster sauce, cook on medium heat for another 3 minutes, then set aside to cool.

3. 3.

   Lay out the wrappers, place 1-2 tbsp of filling in the center of each wrapper, fold in the sides and roll tightly. Place each roll into a second wrapper, brush the seam with beaten egg white and press firmly.

4. 4.

   Heat frying oil in a pot or wok until very hot. Fry the rolls in batches for about 2-3 minutes until golden yellow, drain on paper towels, and keep warm in the oven.