Crispy Spring Rolls with Sweet Chili Sauce

Ingredients

• 12 each Rice Paper Wrappers
• 1 cup Carrots
• 1 cup Cabbage
• 1 cup Bean Sprouts
• about 57 g Glass Noodles (Mung Bean)
• about 225 g Shrimp (optional)
• 2 cups Vegetable Oil
• 1/2 cup Sweet Chili Sauce
• 1 tbsp Rice Vinegar
• 1 tbsp Sugar
• 1/4 tsp Red Pepper Flakes (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak glass noodles in hot water until softened, then drain and chop.
2. 2If using shrimp, cook and chop it.
3. 3Shred carrots and cabbage. Combine with bean sprouts, noodles, and shrimp (if using).
4. 4Prepare the sweet chili dipping sauce by whisking together sweet chili sauce, rice vinegar, sugar, and red pepper flakes (if using).
5. 5Heat vegetable oil in a wok or deep fryer to 175°C.
6. 6Assemble spring rolls by wetting rice paper wrappers one at a time and filling with the vegetable mixture.
7. 7Fold in the sides and roll tightly.
8. 8Fry the spring rolls in hot oil until golden brown and crispy, about 2-3 minutes per side.
9. 9Drain on paper towels and serve hot with sweet chili dipping sauce.

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