Vegetable Spring Rolls

🛒 Ingredients

• Spring Roll Wrappers (wheat) 300 g · 990 kcal
• Green Cabbage, shredded 200 g · 50 kcal
• Carrots, julienned 100 g · 41 kcal
• Shiitake Mushrooms, sliced 100 g · 34 kcal
• Bean Sprouts 100 g · 30 kcal
• Glass Noodles (Vermicelli), dried 50 g · 175 kcal
• Soy Sauce 35 g · 16 kcal
• Sesame Oil 9 g · 81 kcal
• Fresh Ginger, grated 10 g · 8 kcal
• Garlic, minced 5 g · 7 kcal
• Green Onions, chopped 20 g · 6 kcal
• Vegetable Oil (for frying) 30 g · 270 kcal

👨‍🍳 Instructions

1. Prepare the filling: Soak glass noodles in hot water for 5-7 minutes until soft, then drain and cut into shorter pieces. Sauté minced garlic and grated ginger in a wok or large pan over medium-high heat for 1 minute.
2. Add shredded green cabbage, julienned carrots, and sliced shiitake mushrooms to the pan. Sauté for 3-5 minutes until the vegetables are tender-crisp.
3. Stir in the bean sprouts, glass noodles, soy sauce, and sesame oil. Cook for another 2-3 minutes to combine flavors, then remove from heat and let the filling cool slightly.
4. Assemble the spring rolls: Place a spring roll wrapper on a clean surface with one corner pointing towards you. Place a portion of the cooled filling (about 2-3 tablespoons) near the bottom corner.
5. Fold the bottom corner over the filling, then fold in the side corners towards the center. Roll tightly upwards to form a secure, compact roll. Seal the top edge with a little water or a cornstarch slurry if needed.
6. Fry the spring rolls: Heat vegetable oil in a deep pan or wok to 170-175°C (340-350°F). Carefully place spring rolls in the hot oil, ensuring not to overcrowd the pan.
7. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil. Serve hot, optionally with a sweet chili dipping sauce.