Vegetarian spring rolls

Ingredients for 5 servings:

• ½ head of white cabbage
• 2 cans of mung bean sprouts
• 100 g glass noodles
• Water
• 1 carrot(s)
• some mint, fresh, some leaves
• Oil (peanut oil)
• sesame oil
• 40 sheets of spring roll dough (frozen)
• some flour or cornstarch
• some water
• chili sauce

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

super delicious recipe from my favorite Thai snack bar

Slice the cabbage into thin strips and grate the carrots. Heat the peanut oil in a pan and sauté the vegetables. Meanwhile, boil some water. As soon as it boils, remove from the heat and add the glass noodles. Let stand for 10 minutes, drain the water, rinse the glass noodles with cold water, and chop them into small pieces. Once the cabbage is soft, add the mung bean sprouts and stir in the glass noodles. Stir in a little sesame oil for flavor. Place some vegetables in one corner of the spring roll pastry, roll up to the middle, fold the left and right corners inward, continue rolling, and seal the ends with a mixture of water and flour or cornstarch. Fry the finished spring rolls in plenty of peanut oil until golden brown and (definitely) enjoy with sweet and spicy chili sauce. Everyone has loved them so far!