Ingredients
- 12 spring roll wrappers
- 150 g cabbage, julienned
- 1 carrot, grated
- 100 g bean sprouts
- 50 g rice noodles
- 2 scallions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Oil for frying
Step-by-step
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- Rehydrate the rice noodles in hot water, drain and cut.
- Put the vegetable oil and carrot in the mixing bowl and sauté 3 min/Varoma/reverse/spoon speed.
- Add the cabbage, bean sprouts and scallion and stir-fry 5 min/Varoma/reverse/spoon speed.
- Add the noodles, soy sauce and sesame oil and mix 2 min/90°C/reverse/spoon speed. Let cool.
- Fill each wrapper, roll up closing the sides and seal with a little water.
- Fry the rolls in hot oil until golden and drain on paper towel.
Tips
- The filling should be cold so it doesn't tear the wrapper.
- Serve with sweet and sour sauce.
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