Doalnara Organic Farm

home | recipe 

Spring roll



    Egg roll skin

    2 carrots, 2 onions, 1 cabbage

    1 pack of vermicelli (clear asian rice noodles)

    salt and oil




    (Take the egg roll skin out of the freezer 40 mins before use.)

    1. Chop cabbage, carrots, and onions and fry lightly with oil and salt.

    2. Boil water and add the noodle, cook, drain, and add to (1), the first batch.

    3. Peel off egg roll skin one at a time and place (in a diamond shape with its corners

     pointing north south east and west) on a flat and solid surface.

    4. Put about 2 tbs of the fried goods in middle of skin,  wrap tightly and carefully.

    5. After wrapping the roll, add a bit of water or

    battered eggs onto the edges of skin to prevent it from opening.

    6. Deep fry the nicely wrapped roll until the edges are golden. Enjoy~

home | recipe