for 4 servings
- For the filling
- 3 ½ ounces
carrots (roughly grated)
- 3 cups
white Cabbage (finely grated)
- 4 cups
Garlic cloves (finely chopped)
- 2 tablespoons
Spring roll dough sheet (sheets)
- Fat (for frying)
Cook the noodles according to the directions on the package.
Mix together the carrots, cabbage, bean sprouts, garlic and oil.
Drain the noodles and cut them into 4 cm long pieces and add them to the mixture. Season with salt, ground black pepper, soy sauce and a pinch of sugar and gently beat the egg.
Remove one spring roll sheet from the pile and place on the work surface. Spread 2 tbsp of filling in the middle. Fold over the sides, brush the edges with the egg and roll up. Fry in hot oil for 4-5 minutes until golden brown. Dry on kitchen paper. If desired serve with soy sauce.