Ingredients:

• 8 spring roll sheets (21.5 x 21.5 cm)
• 300 grams of cabbage, cut into thin slices
• 60 grams of carrots, thinly sliced
• 1 onion, thinly sliced
• 30 ml of rice wine
• Sale q.b.
• 1 egg white
• Fry oil
• Spicy Thai sauce (for serving)
• Instructions:
• Heat the oil in a pan over medium heat. Add the onion and fry for about a minute.
• Add the carrots and cabbage to the pan and stir. Season with salt and pepper.
• Pour in the rice wine and fry for 4-5 minutes, stirring occasionally.
• Transfer the vegetables to a colander and drain.
• Place one sheet of spring roll on the work surface with the corner facing you. Add a handful of filling to the bottom half.
• Fold the bottom corner up and roll it up to cover the filling. Then fold the corners on the sides towards the center.
• Roll the roll from bottom to top and seal the shortcrust pastry by moistening the edges with a little egg white.
• Continue with the remaining rolls.
• Heat the oil in a pan until it reaches 180°C. Lower the heat slightly and fry a few rolls at a time, turning them on both sides, for about 3-4 minutes.
• Drain the rolls on absorbent paper.
• Serve with spicy Thai sauce and enjoy!

Instructions: