Ingredients
  • Roll sheets (21.5 x 21.5 cm) 8 sheets
  • Cabbage 300 g
  • Carrots 60 g
  • White onions 50 g
  • Rice wine 30 g
  • Peanut oil to taste
  • Salt up to taste
  • Pepper as needed
Procedure

Start by preparing the vegetables cut into strips. Take a pan, put a little oil and fry the onions then add the carrots and cabbage. Add salt, pepper and rice wine, cook for 4-5 minutes. Drain the vegetables to remove excess liquid. Now take the pastry for the rolls, add a little filling at the bottom and roll up by folding the edges, then seal them with egg white. Heat the seed oil to fry the rolls to about 180 °, fry a few at a time, turning them. Once golden, drain and place on absorbent paper

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