Vegetable Spring Rolls

Ingredients

• 2 ounces dried glass noodles (mung bean vermicelli)
• 6 dried shiitake mushrooms, rehydrated and sliced thin
• 3 cups green cabbage, finely shredded
• 1 cup carrot, julienned or shredded
• 1/2 cup yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 2 tablespoons vegetable oil, plus more for frying
• 24 spring roll wrappers, thawed if frozen
• 1 egg, beaten, for sealing
• 1 cup sweet chili dipping sauce

Method

1. 1

   Soak the dried glass noodles in warm water until softened, about 10 minutes, then drain and cut into 2-inch lengths with scissors.

   10:00 · Soak noodles
2. 2

   Heat 2 tablespoons vegetable oil in a 9-inch skillet over medium heat. Add the onion and garlic and cook, stirring, until fragrant, about 1 minute.

   1:00 · Sauté onion and garlic
3. 3

   Add the cabbage, carrot, and shiitake mushrooms to the skillet. Cook, stirring frequently, until the vegetables soften and release some liquid, about 5 minutes.

   5:00 · Cook vegetables
4. 4

   Stir in the soy sauce, sesame oil, white pepper, salt, and sugar. Continue cooking until most of the liquid has evaporated, about 3 minutes.

   3:00 · Reduce filling
5. 5

   Remove the skillet from heat, add the cut glass noodles, and toss to combine evenly with the vegetable mixture. Spread the filling on a baking sheet to cool to room temperature, about 15 minutes.

   15:00 · Cool filling
6. 6

   Lay a spring roll wrapper on a flat surface with one corner pointing toward you. Place 2 tablespoons of filling near the bottom corner.

7. 7

   Fold the bottom corner over the filling, then fold in the two side corners like an envelope. Brush the top corner with beaten egg and roll tightly to seal. Repeat with the remaining wrappers and filling.

8. 8

   Pour vegetable oil into a 9-inch skillet or deep pot to a depth of 2 inches and heat to 350°F.

   10:00 · Heat oil
9. 9

   Fry the spring rolls in batches of 4 to 5, turning occasionally, until golden brown and crisp, about 4 minutes per batch.

   4:00 · Fry spring rolls
10. 10

    Transfer fried rolls to a wire rack or paper towel-lined plate to drain. Serve hot with sweet chili dipping sauce.