Crisps Vegetable Roll

Crisps Vegetable Roll

 

Ingredients:

10 spring roll wrappers

1/2 red pepper, thinly sliced
1 carrot, grated
1/2 cup bean sprouts
1/4 white cabbage, shredded
1/4 cup rice noodles, soaked in water
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar
salt and pepper
vegetable oil (for frying)
1 egg, beaten (use to sealed the edges of the lumpia wrapper or you may use some water)

 

Procedure:

1. In a wok add some oil, add the red peppers, carrots, cabbage and bean sprouts. Cook until the vegetables have slightly softened.
2. Add the oyster sauce, soy sauce, sugar, salt and pepper. Mix well, lower the heat add the noodles. Set aside and let it cool.
3. Fill the lumpia wrapper with cooked vegetables, place a teaspoonful of filling across the center of the wrapper. Leave enough space on the sides for folding. You can have more than a teaspoonful depending on the size of the wrapper.
4. Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.
5. Preheat the frying oil. Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two.
6. Put them on the towelled tray to let them drain.
7. Serve with your preferred sauce such as sweet and sour sauce and many other types of dip.