Crispy fried spring roll pastry filled with shredded cabbage, carrots, shiitake mushrooms, and glass noodles, served with sweet chili sauce.
Ingredients
12 spring roll wrappers
2 cups shredded green cabbage
1 cup shredded carrots
4 dried shiitake mushrooms (soaked & sliced)
1 tbsp sesame oil & 2 tbsp soy sauce
Oil for frying
Sweet chili dipping sauce
Instructions
Stir-fry shredded cabbage, carrots, and mushrooms in sesame oil and soy sauce until tender-crisp. Cool completely.
Place 2 tbsp vegetable filling on each spring roll wrapper.
Fold bottom corner up, fold in sides, and roll tightly, sealing tip with water-cornstarch slurry.
Deep-fry in hot oil (350°F / 175°C) for 3-4 minutes until golden and shatteringly crisp.
Drain on paper towels and serve with sweet chili sauce.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Stir-fry shredded cabbage, carrots, and mushrooms in sesame oil and soy sauce until tender-crisp. Cool completely.
Place 2 tbsp vegetable filling on each spring roll wrapper.
Fold bottom corner up, fold in sides, and roll tightly, sealing tip with water-cornstarch slurry.
Deep-fry in hot oil (350°F / 175°C) for 3-4 minutes until golden and shatteringly crisp.
Drain on paper towels and serve with sweet chili sauce.
