Vegetable Spring Rolls

Ingredients

• 12 spring roll wrappers
• 200 g white cabbage
• 2 carrots
• 150 g beansprouts
• 80 g glass noodles (dried)
• 2 tbsp light soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic
• 500 ml vegetable oil
• 1 tbsp cornflour

Method

1. 1

   Soak the glass noodles in boiling water for 5 minutes, then drain and snip into short lengths.

2. 2

   Finely shred the cabbage and grate the carrots. Mince the garlic.

3. 3

   Stir-fry the cabbage, carrot and garlic in a little oil for 3 minutes. Add the beansprouts, noodles, soy sauce and sesame oil. Cook for 1 minute, then spread on a plate to cool.

4. 4

   Mix the cornflour with 2 tbsp cold water to make a paste for sealing the rolls.

5. 5

   Place a spoonful of filling near the bottom of a wrapper. Fold in the sides and roll up tightly, sealing the end with cornflour paste.

6. 6

   Heat the oil to 180°C and fry the spring rolls in batches for 3–4 minutes until golden and crispy.

7. 7

   Drain on kitchen paper and serve with sweet chilli sauce.