Ingredients
- 1 cup shredded cabbage
- 1 medium carrot julienned
- 1/2 cup thinly sliced bell pepper
- 1/4 cup finely chopped green onions
- 1 teaspoon soy sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup cooked vermicelli noodles
- 12 spring roll wrappers
- Vegetable oil for frying
Instructions
- Prepare the filling by combining cabbage, carrot, bell pepper, green onions, soy sauce, black pepper, and salt in a bowl. Mix well.
- Add cooked vermicelli noodles to the vegetable mixture and toss to combine.
- Place a spring roll wrapper on a flat surface. Add about 2 tablespoons of the filling near one edge. Roll tightly, folding in the sides to enclose the filling. Seal the edge with a little water.
- Heat oil in a deep-fryer or large pan to 350°F. Fry the spring rolls in batches until golden brown and crispy, about 3 minutes. Drain on paper towels.
