Crispy Veggie Rolls Recipe
Serves 15. Crispy spring rolls stuffed with glass noodles, cabbage, carrots, taro, and black pepper.
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Ingredients
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Filling
Rolls
Method
Preparation of Filling
- 1
Soak Glass Noodles
Begin by soaking the glass noodles in warm water for about 15 minutes until they are soft. Drain and cut them into smaller pieces if they are too long.
- 2
Prepare Vegetables
In a large mixing bowl, combine the soaked glass noodles, shredded cabbage, grated carrots, and grated taro. Mix well.
- 3
Season the Filling
Add the ground black pepper, salt, and 1 tablespoon of vegetable oil to the vegetable mixture. Toss everything together until well combined.
Assembling the Rolls
- 4
Prepare Spring Roll Wrappers
Lay one spring roll wrapper on a clean, flat surface with a corner pointing towards you. Keep the other wrappers covered to prevent them from drying out.
- 5
Fill the Wrapper
Place about 2 tablespoons of the veggie filling near the corner of the wrapper closest to you. Fold that corner over the filling, then fold in the sides and roll tightly to form a spring roll. Seal the edge with a little water.
- 6
Repeat the Process
Repeat the filling and rolling process with the remaining wrappers and filling until everything is used up.
Frying the Rolls
- 7
Heat the Oil
In a large, deep frying pan or pot, pour in the 2 cups of vegetable oil and heat it over medium-high heat until it reaches about 350°F (175°C).
- 8
Fry the Rolls
Carefully add the spring rolls into the hot oil, a few at a time, without overcrowding the pan. Fry them for about 4-5 minutes or until they are golden brown and crispy.
- 9
Drain Excess Oil
Using a slotted spoon, remove the fried rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 10
Serve Hot
Serve the crispy veggie rolls hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.