Crisp spring-roll wrappers hold a cooled filling of cabbage, carrot and glass noodles, ready for baking or frying.
Ingredients
- 16 spring-roll wrappers
- 300 g white cabbage, finely sliced
- 1 carrot, grated
- 150 g mushrooms, finely chopped
- 80 g glass noodles
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 750 ml neutral frying oil, only if deep-frying
- 1 tbsp flour
- 2 tbsp warm water
Method
- Finely cut the vegetables and noodles, cook briefly and cool completely.
- Fill the wrappers, fold in the sides and seal the rolls firmly.
- Bake or fry until golden and serve with a dipping sauce.
Beginner tips
- Let the filling cool completely before rolling and keep unused wrappers covered with a damp cloth.
Substitutions and variations
- Bake with a light coating of oil or deep-fry; mushrooms, tofu or minced meat can replace part of the cabbage.
