Vegetable Spring Rolls

• 12 piece Spring roll wrappers
• 2 cup Cabbage (shredded)
• 1 piece Carrot (julienned)
• 50 g Glass noodles
• 2 tbsp Soy sauce
• 3 clove Garlic
• 2 cup Oil (for frying)
• 2 tbsp Corn flour slurry

Instructions

1. 1

   Soak glass noodles. Chop. Stir-fry with vegetables, garlic, soy sauce.

2. 2

   Cool filling completely.

3. 3

   Place filling on wrapper diagonally. Fold sides in, roll tight. Seal with corn flour slurry.

4. 4

   Deep fry until golden and crispy.

5. 5

   Serve with sweet chili sauce.

Nutrition Info