Method

Make filling: Squeeze moisture from cabbage. Heat 2 tbsp oil in a wok. Add garlic and ginger — 30 seconds. Add carrot and cabbage — stir-fry 2–3 minutes until wilted but not soft. Add drained glass noodles, soy sauce, sesame oil, and pepper. Toss 1 minute. Cool the filling completely before rolling — hot filling creates steam that makes the rolls soggy.
About 15 min
Tip: Cooling the filling is essential. A warm filling generates steam inside the sealed roll and makes it soft.
Roll: Place a spring roll sheet with a corner facing you (diamond orientation). Add 2 tbsp filling in a log shape in the lower third. Fold the bottom corner up, then fold in the sides tightly, then roll up firmly. Seal the top corner with flour paste. Press to seal. The roll should feel firm and tight.
About 10 min
Tip: Roll tightly — a loose roll will unroll or absorb oil. Tight rolls = crispy outside.
Heat oil to 170°C. Fry 3–4 spring rolls at a time for 3–4 minutes, turning, until uniformly golden and very crispy. Drain. Serve immediately with sweet chilli sauce or schezwan sauce. They lose crispiness quickly after frying.
About 12 min
Tip: Always fry spring rolls from room temperature, not fridge-cold — cold filling can cause the pastry to crack.

Nutrition per serving (estimate)

Contains: gluten, soy