Fried spring rolls stuffed with vegetables and noodles

Recipe:

10 Pieces Spring Rolls

1 small purple cabbage - thinly sliced

1 carrot - thinly sliced

20g Cellophane Noodles - soak in hot water for 10 minutes, then strain the water.

50 grams of fava beans

Some crunchy garlic

1 tablespoon sesame oil

Onion salt to taste

Coriander to garnish

Method:

Add the cooked rice noodles, sesame oil, crunchy garlic, and onion salt in a large bowl (set aside).

Place a spring roll on a towel, fill it with all the fresh vegetables, and place on top of some cooked glass noodles. Make a sausage-like shape from the fillings on one end of the wrappers. Fold the sides and start rolling the spring roll. At the end of the rolling mill, close it by dampening the rim with water.

Heat the oil over a medium-high heat. Fry the rolls and be sure to stir frequently until the spring rolls turn golden brown at last.Serve with any favorite dipping sauce.