* 8-10 spring roll wrappers
* 1 cup shredded cabbage
* ½ cup finely shredded carrot
* 1 tablespoon soy sauce
* 1 teaspoon sugar
* 1 clove garlic minced
* 1 teaspoon freshly grated ginger
* ½ cup cooked vermicelli noodles chopped
* ½ cup cooked shrimp chopped (optional)
* Vegetable oil for frying
* Egg splash of water
# Instructions
* Heat a tablespoon of oil in a pan over medium heat. Add garlic, ginger, carrots, and cabbage. Sauté until vegetables are soft.
* Stir in soy sauce, sugar, green onions, noodles, and shrimp. Cook for an additional 2-3 minutes until well combined. Let the mixture cool.
* Place a tablespoon of the filling on each spring roll wrapper. Fold in the edges and roll tightly. Seal the edge with the egg wash.
* Heat oil in a deep pan and fry the spring rolls until golden brown, about 2-3 minutes per side. Drain on paper towels.
* Serve hot with sweet chili sauce.
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# Ingredients
* 8-10 spring roll wrappers
* 1 cup shredded cabbage
* ½ cup finely shredded carrot
* 1 tablespoon soy sauce
* 1 teaspoon sugar
* 1 clove garlic minced
* 1 teaspoon freshly grated ginger
* ½ cup cooked vermicelli noodles chopped
* ½ cup cooked shrimp chopped (optional)
* Vegetable oil for frying
* Egg splash of water
# Instructions
* Heat a tablespoon of oil in a pan over medium heat. Add garlic, ginger, carrots, and cabbage. Sauté until vegetables are soft.
* Stir in soy sauce, sugar, green onions, noodles, and shrimp. Cook for an additional 2-3 minutes until well combined. Let the mixture cool.
* Place a tablespoon of the filling on each spring roll wrapper. Fold in the edges and roll tightly. Seal the edge with the egg wash.
* Heat oil in a deep pan and fry the spring rolls until golden brown, about 2-3 minutes per side. Drain on paper towels.
* Serve hot with sweet chili sauce.