Serves 1
Directions
- 1Sauté some scallions in a pan.
- 2Add chopped napa cabbage, shredded carrots, and minced garlic to the pan.
- 3Add vermicelli rice noodles to the filling.
- 4Stir fry the filling ingredients together until combined.
- 5Place a portion of the cooled filling onto a spring roll wrapper.
- 6Fold the wrapper over the filling, then fold in the sides.
- 7Roll up the spring roll tightly.
- 8Seal the edge of the wrapper with a cornstarch slurry.
- 9Deep fry the spring rolls until golden brown and crispy.
- 10Make the sweet chili sauce by blending red chilies, garlic, sugar, and water.
- 11Pour the sauce into a jar.
- 12Serve the crispy spring rolls with the sweet chili sauce.
Ingredients
- scallions
- napa cabbage
- carrots
- garlic
- vermicelli rice noodles
- spring roll wrappers
- cornstarch slurry
- 6 pieces red chilies
- 5 cloves garlic cloves
- 0.5 cup sugar
- 0.5 cup water
Equipment
panspatulastrainerblendermeasuring cupmeasuring spoontongs
Tips
- Add vermicelli rice noodles for a great texture to your filling.
- Use a cornstarch slurry to seal the outside of the wrapper so they don't fall apart when frying.
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