Small Spring Rolls

Cover the spring roll sheets on the work surface with a damp cloth and allow to thaw.

Pour boiling water over the rice noodles in a bowl and leave for about 10 minutes until they are soft.

Rinse the mung bean sprouts in a colander and drain. Rinse the scallions and nappa cabbage. Peel the carrot. Cut the scallions, nappa cabbage and carrot into thin strips about 5 cm long (approximately 2 inches).

Cook the pasta and drain in a colander. Cut with kitchen scissors into pieces about 5 cm long (approximately 2 inches).

Rinse the prawns, pat dry and cut into pieces. Peel and finely dice the ginger and garlic.

Heat the oil in a wok or pan. Fry the prawns with garlic and ginger over medium heat just under 1 minute while stirring, then remove from the wok.

Fry the carrot strips in the remaining fat just under 1 minute while stirring, then add the scallions and cabbage. Mix the soy sauce with rice wine and cornstarch and stir into the vegetables. Boil briefly. Season to taste with lime juice.

Remove the wok from the heat and mix in the prawns, the noodles and sprouts.

Set the thawed egg roll sheets next to each other on the work surface. Fill each with 1-2 tablespoons of filling horizontally in about an 8 cm long strip (approximately 3 inches). Fold the lower edge over the filling, then the right and left sides, then roll tightly to the top.

Heat the cooking oil in a deep fryer, wok or a saucepan. It is hot enough when small bubbles form on an inserted wooden skewer. Fry the spring rolls about 4 minutes until golden brown. Keep warm in the oven at 100°C (approximately 210°F) until all are cooked.