Spring Rolls with Vegetable Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 25 g lass noodles
- 100 g tofu
- 1 bunch spring onion (s)
- 1 bunch chives
- 150 g Chinese cabbae
- 1 large carrot (s)
- 1 tablespoon ginger root, finely chopped
- salt
- 2 tablespoon sesame oil
- 16 sheets pastry (rice sheets), for spring rolls
- Oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- Cook the glass noodles according to the instructions on the packet. Chop the tofu, cut the spring onion into fine rings, chop the chives. Clean the Chinese cabbage and carrot and also cut them into small pieces. Also cut the glass noodles into small pieces after cooking. Put everything in a large bowl and season with ginger, salt and sesame oil.
- Place 1 tablespoon of the filling in the middle of a spring roll leaf, fold it over once from below, fold in the sides and roll up. Do this until all the rice sheets are filled.
- Heat the oil in a wok or in a large pan and fry the rolls until golden brown. Degrease well on kitchen paper and serve immediately with sweet and sour sauce and basmati rice.
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