Fried Spring Rolls are crispy and golden appetizers filled with seasoned vegetables, noodles, and aromatic spices. Wrapped in thin pastry sheets and deep-fried until crunchy, they are perfect as a snack or starter.
Heat oil in a pan and sauté garlic with shredded vegetables.
Add cooked noodles, soy sauce, pepper, and salt. Mix well and let the filling cool.
Place a spring roll wrapper on a flat surface and add the filling.
Fold the sides and roll tightly, sealing the edge with a flour-water paste.
Heat oil to medium-high temperature.
Deep-fry the spring rolls until crisp and golden brown.
Drain on paper towels and serve hot with sweet chili sauce.
Spring roll wrappers – 8
Carrot, shredded – ½ cup
Cabbage, shredded – 1 cup
Cooked noodles – 100 g
Garlic, minced – 1 tsp
Soy sauce – 1 tbsp
Cooking oil – for frying
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