Vegetable Spring Rolls

Ingredients

• • 12 spring roll wrappers
• • 2 cups cabbage, shredded
• • 1 carrot, julienned
• • 50g vermicelli noodles, soaked and chopped
• • 2 spring onions, sliced
• • 2 cloves garlic, minced
• • 1 tbsp soy sauce
• • 1 tsp sesame oil
• • Vegetable oil, for frying
• • 1 egg, beaten, for sealing

Method

1. Heat a little oil in a pan and stir-fry the garlic, cabbage and carrot for 3 minutes until just softened.
2. Stir in the noodles, spring onion, soy sauce and sesame oil, then cool to room temperature.
3. Place a spoonful of filling on each wrapper and roll up tightly, sealing the edge with beaten egg.
4. Heat oil to 180°C in a deep pan and fry the rolls in batches for 3-4 minutes until golden and crisp.
5. Drain on paper towel and serve hot with dipping sauce.