Vegetarian Spring Rolls

Vegetarian Spring Rolls

15 minutes

Crunchy, golden spring rolls packed with fresh vegetables and bursting with flavour! Perfect for sharing or snacking.

Prep time: 2 hours - includes defrosting time & rehydrating vegetables

Cook time: approx 15 minutes

Serves: 12 spring rolls

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Ingredients

12 Spring Roll Wrappers

1 lb Cabbage, shredded or thinly sliced

6-8 Dried Shiitake Mushrooms

3 oz Woodear Mushrooms, thinly sliced

8 oz carrot

1.5 oz Mung Bean Vermicelli Noodles

1/2 tsp Salt

1 tbsp Soy Sauce

1/2 tbsp Oyster Sauce

1/2 tsp Sugar

Dash of White Pepper

Simply Canola Oil for cooking

Method

Defrost your wonton wrappers 2 hours in advance. Rehydrate shiitake mushrooms in a bowl with hot water and cover for 20-30 minutes. Rehydrate the mung bean vermicelli noodles in warm water. Let sit while you prep the other vegetables.
Shred or thinly slice the cabbage, carrots, shiitake mushroom, woodear mushrooms.
Drain the water from the mung bean vermicelli. The noodles should still be a bit firm. Roughly chop up soaked vermicelli noodles.
Heat up a pan on medium heat. Add 1-2 tbsp of Simply Canola oil. Once hot, add in cabbage, shittake mushroom, carrots and woodear mushroom. sauté it for 5-7 minutes then add in your seasonings.
Lay the spring roll sheet in front of you in a diamond shape, and add a spoonful of filling below the middle. keep rolling up until the left and right corners fold. Seal it with water or cornstarch water.
Fill your deep fryer with Simply Canola oil and set to 170 degrees Celsius. Gently drop into the deepfryer and fry until golden brown and crispy. Enjoy on their own or dipped in sweet chili sauce!