10 pcs spring rolls wrappers
1 small purple cabbage- finely sliced
1 carrot- thinly sliced
20 gm cellophane noodles -soak in scorching water for 10 minutes, drain out the water.
50 gm bean sprouts
Some crispy garlic
1 tbsp Sesame oil
Onion salt for style
Coriander for garnish
Add within the cooked rice noodles, sesame oil, crispy garlic and onion salt in an enormous bowl (put aside).
Place a spring roll wrap onto a towel and fill it with all of the contemporary veggies and high some cooked glass noodles. Make a sausage like form out of the fillings at one finish of the wrappers. Fold sides in and start rolling the spring roll. On the finish of the rolling seal it by moistening the sting with water.
Warmth the oil over medium-high warmth. Fry the rolls and guarantee turning incessantly till the spring rolls flip golden brown. Lastly serve with any your favorite dipping sauce.