members recipes

Ingredients
Serves 5 people

12 spring roll wrappers
1/2 red pepper, thinly sliced
1 and a half large cup bamboo shoots, thinly sliced
1 carrot, thinly sliced
3 peaces baby corn• thinly sliced
1 and a half large cup bean sprouts
2 large cups white cabbage, grated
1 and a half large cups noodles, softened in water
1 teaspoon sugar
1 and a half teaspoon soy sauce
1 and a half tablespoon oyster sauce
salt and pepper
0,8 l oil for frying
1 egg, beaten

Method
Put 2 tablespoons of oil in to a deeper frying pan. When heated add the vegetables ( red peppers, bamboo shoots, carrot, baby corn, bean sprouts and cabbage). Cook untill slightly softened, stir often. When done add the rest of the ingredients ( noodles, sugar, soy sauce, oyster sauce and some salt and pepper). Stir for few seconds and let it cool down.

Put each wrapper on a clean dishtowel, brush the inner edges with an egg, put 1 and a half tbsp of filling on the bottom of a wrapper and roll it tightly but carefully till halfway, fold both sides inward and roll to the end. Repeat the process with the rest of the wraps.

Preheat the oil until hot then fry rolls two by two for 1 minute turning each once.
Remove the rolls and allow them to drip on a paper napkin.

Serve with sweet & sour chili sauce!