Ingredients
- 10 spring roll wrappers
- ½ red pepper - thinly sliced
- 1 carrot - grated
- 6 bamboo shoots - thinly sliced
- some bean sprouts
- ¼ white cabbage - shredded
- some rice noodles - soaked in water
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp sugar
- some salt and pepper
- 1 ltr vegetable oil
- 1 egg - beaten
Instructions
Step 1
heat a wok hot. Then add some oil, red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook till the ingredients become soft.
Step 2
Add noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, remove from the heat and cool them in a plate.
Step 3
add oil into the pan, and fry over medium-high heat.
Step 4
Put the spring roll wrapper in front of you, let one corner at the bottom to resemble a diamond. Brush the four edges of the wrapper with the beaten egg. Then add the filling in the bottom part of the wrapper in a thin log shape, without touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling. Fold over the left side, and then the right side and roll it up to form a tube. Brush more egg along the top part and seal the roll. Repeat until all the rolls are finished.
Step 5
When the oil is hot, deep fry the spring rolls until they become light brown. It takes about 1-2 minutes. Drain them on a toweled tray.
Step 6
Serve your crispy spring rolls with you favorite appetizer, such as a sweet and sour sauce.
