Chinese Spring Rolls

Heat sesame oil in a pan and sauté garlic until fragrant.

Add cabbage, carrot, bean sprouts, and glass noodles; stir-fry for 2–3 minutes.

Season with soy sauce and let the mixture cool.

Place a spoonful of filling on each wrapper and roll tightly, sealing with cornstarch slurry.

Heat vegetable oil in a wok or pan to 350°F (175°C).

Fry spring rolls in batches until golden and crisp, about 3–4 minutes each.

Drain on paper towels and serve hot with soy or sweet chili sauce.