Recipe Index

Ingredients

• 2 tbsp Salt
• 1/2 Carrot (shredded)
• 1/2 Taiwanese Cabbage (sliced)
• 8-10 Shiitake Mushrooms (sliced)
• 2 Green Onion (chopped)
• 2 tbsp Cilantro (chopped)
• 1 tbsp Soy Sauce
• 2 packs of Vermicelli Noodles
• 3 tbsp Vegetarian Oyster Sauce
• 1.5 tbsp Mushroom Powder
• 2 tsp White Pepper
• 50 Large Spring Roll Wrappers
• 2 tbsp Flour
• 1 tbsp Water

Method

1. Chop the cabbage into small pieces, massage the salt into it and set it aside for 10 minutes, then squeeze out all the excess water.
2. Saute the shredded carrot, chopped green onion and sliced shiitake mushrooms in oil over medium heat with the soy sauce for 2 to 3 minutes.
3. Soak the vermicelli noodles in cold water for 5 minutes, drain them and cut them into small bite-sized pieces with scissors.
4. Mix the cabbage, sauteed vegetables, vermicelli and cilantro in a large bowl with the vegetarian oyster sauce, mushroom powder and white pepper.
5. Note: Taste a teaspoon of filling, microwaved for 30 seconds, and adjust the seasoning before wrapping.
6. Stir the flour and water into a thick paste for sealing.
7. Lay the filling on 1 to 2 spring roll sheets, roll the bottom up, fold in the two sides, tuck and roll, and seal the end with the flour paste. Repeat with the remaining wrappers.
8. Deep-fry the rolls for 4 to 5 minutes until crisp and golden brown, drain them, and serve hot in a pile.

Prep: 20 min · Cook: 30 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data