Golden Veggie Spring Rolls (Print Version)
# Ingredients:
01 -
1 tablespoon vegetable oil.
02 -
2 ½ cups shredded green cabbage.
03 -
4.5 ounces dried vermicelli noodles.
04 -
1 ½ shredded carrots.
05 -
5 dried or fresh shiitake mushrooms.
06 -
1 ½ sliced white or brown mushrooms.
07 -
1 small onion, diced.
08 -
2 garlic cloves, minced.
09 -
2 tablespoons soy sauce.
10 -
2 tablespoons sesame oil.
11 -
1 tablespoon oyster sauce.
12 -
Salt and pepper to taste.
13 -
Crushed red pepper (optional).
14 -
20 spring roll wrappers.
15 -
2 teaspoons cornstarch.
16 -
1 ½ teaspoons water.
17 -
Oil for frying.
# Instructions:
01 -
Soak vermicelli in boiling water for 5 minutes. Rinse with cold water and chop into 1-inch pieces.
02 -
Saute onions and carrots until soft, then add cabbage and cook until wilted.
03 -
Add noodles, garlic, sauces, and seasonings. Cook for 2 minutes.
04 -
Mix cornstarch and water in a small bowl for sealing rolls.
05 -
Place filling on wrapper, fold bottom over filling, fold in sides, roll up and seal with cornstarch paste.
06 -
Heat oil to medium. Fry rolls in batches for 3-5 minutes until golden brown.
# Notes:
01 -
Use frozen wrappers for crispier results.
02 -
Can be cooked in air fryer instead of deep frying.
03 -
Egg wash can be used instead of cornstarch paste.
04 -
Can be frozen for 2-3 months after cooking.
05 -
Serve with sweet chili sauce.