Description
These classic Spring Rolls are irresistible! A delicious vegetarian filling is wrapped in a crispy spring roll wrapper for an amazing crunch in every bite. Celebrate the Year of the Tiger 2022 with these perfect bars of gold!
Ingredients
- 3 cups Napa Cabbage
- 1 tbsp Salt
- 1 tbsp Vegetable Oil
- 2 cups Shiitake Mushrooms, Fresh
- 1 cup Carrot
- 1/2 cup Green Onions
- 1 tsp Dark Soy Sauce
- 1 tsp Sesame Oil
- 2 tsp Sriracha
- 2 tsp Rice Wine Vinegar
- 1 cup Vermicelli Noodles
- 1 tsp White Pepper
- 12 8-inch Spring Roll Wrappers
- 1 tbsp Water
- 2 tbsp Flour
- Oil for Deep Frying
Method
- In a bowl, add the diced napa cabbage and sprinkle in the salt. Give it a mix and keep the cabbage aside for the water to release.
- To a heated skillet, add the oil and stir fry the mushrooms, carrots and green onions for 2-3 minutes. Add the dark soy sauce, sesame oil, sriracha and rice wine vinegar and stir fry for another 2- 3 minutes.
- Once the cabbage has rested for approximately 10 minutes, gently squeeze it using your hands to release the water and transfer the cabbage into a mixing bowl.
- Add the cooled vegetables to the mixing bowl with the cabbage. Toss in the vermicelli noodles and season with white pepper. If required, you can season the filling with salt as well. Mix it all together.
- Grab a spring roll wrapper and place about 2 tablespoons of the filling to one corner. Fold the corner towards the center, wrap the two ends in and roll the wrapper together to form the spring roll. Seal the edge with a mixture of flour and water. Repeat till the filling is done.
- Heat enough oil to deep fry the spring rolls. Once the oil is at 350 F, fry them in batches of 4 for about 6 – 8 minutes or until golden brown and crispy.
- Remove the spring rolls onto a wire rack to drain off the excess oil. Serve warm with sweet chilli sauce for dipping.
