Vegetarian Spring Rolls with Cabbage and Glass Noodles

Name: Vegetarian Spring Rolls with Cabbage and Glass Noodles
Ingredients: 21 spring roll wrappers; 1/2 head cabbage; 1/4 head carrot; 1.5 oz glass noodles (about 40 grams); 10 wood ear mushrooms; 1 tablespoon cilantro root and white pepper paste; 1/2 teaspoon sugar; 1 teaspoon salt; 1 tablespoon soy sauce; 1 tablespoon mushroom sauce; 1 little sesame oil; 1 tablespoon cornstarch; 3 tablespoons hot water

ฟาง (卢金璇） @cook_8684449

กรุงเทพฯ

Hot, freshly fried spring rolls go perfectly with plum sauce. This recipe also shows you how to fry them so they don't turn out greasy.

ฟาง (卢金璇） @cook_8684449

กรุงเทพฯ

Hot, freshly fried spring rolls go perfectly with plum sauce. This recipe also shows you how to fry them so they don't turn out greasy.

Saved

Ingredients

21spring roll wrappers
1/2 headcabbage
1/4 headcarrot
1.5 ozglass noodles (about 40 grams)
10wood ear mushrooms
1 tablespooncilantro root and white pepper paste
1/2 teaspoonsugar
1 teaspoonsalt
1 tablespoonsoy sauce
1 tablespoonmushroom sauce
1little sesame oil
1 tablespooncornstarch
3 tablespoonshot water

Saved

Steps

1

Cut the cabbage, carrot, and wood ear mushrooms into thin strips and set aside.
2

Soak the glass noodles in water until soft, then drain and set aside.
3

Heat a pan with a little oil. Add the cilantro root and white pepper paste and stir-fry until fragrant. Add the wood ear mushrooms, cabbage, and carrot.
4

When the vegetables start to soften, add the glass noodles. Season with salt, soy sauce, sugar, mushroom sauce, and a little sesame oil. Taste and adjust seasoning as desired. Stir everything together, then remove from heat and let cool.
5

Mix the cornstarch with hot water, stirring until smooth. This will be used to seal the spring rolls.
6

Place a spring roll wrapper on a flat surface. Add some filling in the center. Roll up tightly, sealing the edge with the cornstarch mixture to keep it closed.
7

Heat enough oil in a pan to deep-fry. When the oil is hot, add the spring rolls and fry until golden brown. Remove and serve. (For best results, lower the heat to medium after the oil is hot and fry slowly until golden.)