Spring Rolls with Soy Sauce
Ingredients
- Ingredients
- 100 grams Glass noodles
- 2 sprigs mint
- 200 grams Green cabbage
- 200 grams soybean sprout
- 2 garlic cloves
- 2 Tbsps sesame oil
- salt
- freshly ground peppers
- soy sauce
- 1 pinch sugar
- 1 egg
- 20 Spring roll dough sheet (finished product, Asialaden)
- Fat (for frying)
Preparation steps
Cook the cellophane noodles according to package instructions.
Rinse the mint, shake dry, pluck the leaves and finely chop. Trim the cabbage and finely slice. Rinse the bean sprouts and drain well. Peel the garlic, chop finely and mix with the mint, cabbage, bean sprouts and oil in a bowl.
Drain the noodles, cut with kitchen scissors in about 4 cm (approximately 1½ inches) long pieces and add to the vegetables and mint. Mix in the soy sauce and sugar, season with salt and pepper. Whisk the egg slightly.
Take out 1 spring roll dough sheet from the stack and place it on the work surface. Add about 2 tablespoons noodle filling in the center and spread across. Turn the sheet, baste the edges with the whisked egg and wrap the dough sheet with the filling into rolls. Fry in portions in hot oil until golden brown for 4-5 minutes. Drain on paper towels. Serve to taste with soy sauce.
