Crispy spring rolls with omelette and Chinese cabbage

Name: Crispy spring rolls with omelette and Chinese cabbage
Ingredients: 1 garlic clove; 1 units.items Spring onion; Korean BBQ sauce; 1 units.centimeter Ginger; 0.5 Chinese cabbage; glass noodles; 3 Eggs; rice paper (22 cm for frying); spices (for example Nanami Togarashi)

A Vietnamese specialty that not only looks fantastic, but also tastes absolutely delicious.With all its fresh ingredients in bright colors, an absolute enrichment for spring. For about 3 to 4 spring rolls.

Ingredients

1garlic clove

1units.itemsSpring onion

Korean BBQ sauce

1units.centimeterGinger

0.5Chinese cabbage

glass noodles

3Eggs

rice paper (22 cm for frying)

spices (for example Nanami Togarashi)

Preparation

Cut the Chinese cabbage and spring onion into fine julienne and lightly blanch the Chinese cabbage.
Finely chop the garlic and ginger.
Place the glass noodles in a bowl and pour boiling water over them.
Let stand for about 5 minutes and drain the noodles.
Beat the eggs with the spices.
Sauté the spring onion with the garlic and ginger in oil. Add the eggs and stir well.
Then add the Chinese cabbage and glass noodles and mix well. Add a splash of BBQ sauce and cook everything into a scrambled egg mixture.
Soak the rice paper in warm water for about 30 seconds to 1 minute. Remove from the water and let drain on a clean tea towel.
Divide the filling over the center, leave the ends free, and fold one side of the rice paper lengthwise over the filling.
Then fold in the short sides and roll up tightly.
Fry the spring rolls in a little oil until crispy in a pan.