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Ingredients
for
4
Chinese Wrappers with Dip
30 min., ready in 50 min.
Time:
Ingredientsfor
- For the filling
- 3 ½ ozs Glass noodles
- 2 carrots (roughly grated)
- 3 cups white Cabbage (finely grated)
- 4 cups Bean sprout
- 2 garlic cloves (finely chopped)
- 2 Tbsps sesame oil
- soy sauce
- 1 egg
- 20 Spring roll dough sheet (sheets)
- Fat (for frying)
Preparation
1.
Cook the noodles according to the directions on the package.
2.
Mix together the carrots, cabbage, bean sprouts, garlic and oil.
3.
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.
4.
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.