Spring Rolls

🔥 Prep

• Peel and grate 1 cup carrot.
• Thinly slice 1 cup cabbage.
• Measure 50 g glass noodles and place in a bowl.
• Mince 1 tsp garlic.
• Measure 1 tbsp soy sauce, 0.5 tsp salt, and 2 tbsp oil.

🔥 Cook

• 1. Soak the 50 g glass noodles in hot water for 5 minutes until softened, then drain and cut into 2‑inch lengths.
• 2. Heat 1 tbsp of the oil in a skillet over medium-high heat.
• 3. Add the minced garlic and sauté for 30 seconds until fragrant.
• 4. Add the grated carrot and sliced cabbage, stir‑fry for 2‑3 minutes until just tender.
• 5. Add the soaked glass noodles, 1 tbsp soy sauce, and 0.5 tsp salt; toss and cook for another 1 minute.
• 6. Remove the filling from the heat and let it cool to room temperature.
• 7. Fill a shallow dish with warm water; briefly dip one rice paper sheet for 5‑10 seconds until pliable, then lay it flat on a clean surface.
• 8. Place about 2 tablespoons of the filling near the bottom edge of the rice paper, fold the sides in, and roll tightly.
• 9. Repeat with the remaining rice paper and filling to make 8 spring rolls.
• 10. Heat the remaining 1 tbsp oil in a deep skillet or pot to medium‑high heat (about 350 °F / 175 °C).
• 11. Fry the spring rolls in batches, turning occasionally, for 3‑4 minutes per side until golden brown and crispy.
• 12. Transfer the fried rolls to a paper‑towel‑lined plate to drain excess oil.

🔥 Serve

• Arrange the crispy vegetable spring rolls on a platter with lime wedges.
• Serve with a dipping sauce such as sweet chili sauce, peanut sauce, or soy‑ginger dip.
• Garnish with fresh cilantro or Thai basil if desired.