Spring rolls with vegetable filling

Ingredients for 1 servings:

• 25 g glass noodles
• 100g tofu
• 1 bunch of spring onions
• 1 bunch of chives
• 150 g Chinese cabbage
• 1 large carrot(s)
• 1 tbsp ginger root, finely chopped
• Salt
• 2 tbsp sesame oil
• 16 dough sheets (rice sheets), for spring rolls
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

For 16 pieces

Cook the glass noodles according to the package instructions. Finely chop the tofu, thinly slice the spring onion, and chop the chives. Clean and finely chop the Chinese cabbage and carrot. Once cooked, finely chop the glass noodles. Place everything in a large bowl and season with ginger, salt, and sesame oil. Place 1 tablespoon of filling into the center of each spring roll wrapper, fold over once from the bottom, tuck in the sides, and roll up. Repeat this process until all the rice wrappers are filled. Heat oil in a wok or large frying pan and fry the rolls until golden brown. Drain well on kitchen paper and serve immediately with sweet and sour sauce and basmati rice.