Crispy Mini Spring Rolls

Golden and crispy mini spring rolls filled with cabbage, noodles and vegetables. Perfect as a party snack, appetizer or finger food served with sweet chili sauce.

Ingredients

Makes approximately 50 mini spring rolls

Filling

1 package spring roll wrappers
1/2 head white cabbage, finely shredded
1/2 yellow onion, finely sliced
1 large carrot, cut into thin strips
1 package bean sprouts
100 g thin rice noodles or glass noodles
1 1/2 tsp salt
3/4 dl oyster sauce
4 tbsp Japanese soy sauce
White pepper
Black pepper
2 tbsp sesame oil

Spring Roll Glue

3 tbsp flour
3 tbsp water

For Frying

Neutral oil for deep frying

To Serve

Sweet chili sauce
Lime wedges
Fresh cilantro (optional)

Instructions

Soak the rice noodles in hot water for about 3 minutes, then rinse with cold water and drain well. Cut into shorter pieces if needed.
Heat sesame oil in a wok or large frying pan over medium-high heat.
Add cabbage, onion and carrot. Stir-fry for about 5 minutes.
Add bean sprouts and noodles, then season with oyster sauce, soy sauce, salt, white pepper and black pepper.
Cook for another 1–2 minutes, then transfer the filling to a tray or bowl and let it cool completely.
Mix flour and water to create a simple glue for sealing the rolls.
Cut the spring roll wrappers in half if making mini rolls.
Place a small amount of filling near one corner, fold over tightly, tuck in the sides and roll. Seal the edge with the flour mixture.
Heat oil to 180°C (350°F).
Fry the mini spring rolls in batches for about 3–4 minutes, or until golden and crispy.
Drain on paper towels and serve warm with sweet chili sauce.