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Recipe for spring roll - Spring roll with filling of carrot, vermicelli and cabbage

Material:  
1 carrot, vermicelli 50 grams, cabbage 100 grams, garlic 5 pieces, cooking oil, 1 tea spoon of salt, 1/2 tea spoon of sugar

Method:
  1. Put the vermicelli into cold water. Wait until the vermicelli become soft. 
  2. Cut the garlic, carrot, vermicelli and cabbage into small bits.
  3. Mix the carrot, vermicelli, cabbage, garlic, sugar and salt. 
  4. Put some filling on a corner of a spring roll skin. Roll the wrapper from a corner of the wrapper towards the opposite angle. Pack the filling with the wrapper when rolling.
  5. Warm some cooking oil. The cooking oil should be higher than 1/3 of the height of a spring roll. Put the spring rolls into the the oil. Fry until the bottoms of the spring rolls become brown. Turn the spring rolls over and fry another sides of the spring rolls until the sides become also brown. 
  6. Take the spring rolls out from the pan.
Tips:
1. The vermicelli must be chopped into very small bits, otherwise it is easy that they stick out from the spring roll skins.
2. The filling of the rolls must be packed well, otherwise it is easy that the filling becomes burnt.

Read more about my spring roll filling recipes.

Chinese food - Spring roll with filling of carrot, vermicelli and cabbage 
Chinese food - Spring roll with filling of carrot, vermicelli and cabbage