Crispy Spring Rolls with Sweet‑Chili Dipping Sauce

Ingredients

• 4 pieces Spring roll wrappers
• 1 cup Shredded cabbage
• ½ cup Julienned carrots
• ¼ cup Cooked glass noodles
• 1 tablespoon Soy sauce
• 2 tablespoons Vegetable oil
• ¼ cup Sweet‑chili sauce
• 1 teaspoon Sesame seeds(optional)

Instructions

1. 1

   1. In a bowl combine shredded cabbage, julienned carrots, cooked glass noodles, and soy sauce; mix until evenly coated.

2. 2

   2. Place a spring roll wrapper on a clean surface, spoon about 2‑3 tablespoons of the filling onto the lower third, fold the sides, then roll tightly, sealing the edge with a little water.

3. 3

   3. Heat vegetable oil in a skillet over medium‑high heat (about 350°F/175°C). Fry the rolls in batches, turning once, until golden brown and crispy, about 3‑4 minutes per side; drain on paper towels.

4. 4

   4. Serve the hot rolls with sweet‑chili sauce for dipping and sprinkle optional sesame seeds on top.