Veggie Spring Rolls Recipe
Cabbage, carrots, celery, onions, garlic and clear noodles, served with sweet Thai chili sauce.
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Ingredients
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Veggie Spring Rolls
Method
Preparation
Prepare the Filling
In a large bowl, combine the shredded cabbage, grated carrots, chopped celery, diced onion, and minced garlic. Mix well.
Prepare the Noodles
Soak the clear noodles in hot water for about 10 minutes or until they are soft. Drain and chop them into shorter lengths.
Combine Ingredients
Add the softened noodles to the vegetable mixture and stir until fully combined. Season with salt and pepper to taste.
Wrap the Spring Rolls
Place a spring roll wrapper on a clean surface. Add about 2 tablespoons of the filling mixture to the center of the wrapper. Fold the sides over the filling and then roll it up tightly. Seal the edge with a little water.
Fry the Spring Rolls
In a large skillet or frying pan, heat the oil over medium heat. Once hot, carefully add the spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
Serve
Serve the hot veggie spring rolls with sweet Thai chili sauce for dipping.
