Made with a mix of crisp veggies and wrapped in a golden, crispy shell, these rolls are a textural delight😍 Our Veggie Spring Rolls recipe is a must-try for all food lovers🌯 The secret to that perfect crunch lies in using Mazola oil, which gives these rolls a golden and crispy texture😋
Ingredients:
½ Carrot (shredded)
½ Cabbage (sliced)
8-10 Shiitake Mushrooms (sliced)
2 Green Onion (chopped)
2 tbsp of Cilantro (chopped)
1 tbsp of Soy Sauce
2 packs of Vermicelli Noodles
3 tbsp Vegetarian Oyster Sauce
2 tsp of White Pepper
50 Large Spring Roll Wrappers
1 egg
Mazola oil
Instructions:
1. Chop the cabbage into small pieces, add in 2 tbsp of salt and set it aside for 10 minutes. After 10 minutes, squeeze out all the excess water and set it aside.
2. In a pan, drizzle in Mazola oil and turn the heat to medium. Add in shredded carrots, chopped green onion, and sliced shiitake mushroom. Drizzle in soy sauce and saute for 2-3 minutes.
3. To prepare the vermicelli noodles, let them soak in cold water for 5 minutes. After 5 minutes, drain the water, and using a scissor cut it into small bite-sized pieces.
4. In a large bowl, mix cabbage, saute veggies, vermicelli noodles, chopped cilantro, 3 tbsp of Vegetarian Oyster Sauce, and 2 tsp of white pepper.
5. Break and beat the egg in a small bowl. Take 1 sheet, add the filling in the middle, roll the bottom up. Fold in the two sides, tuck and roll, add in the beaten egg at the bottom before closing it off.
6. Deep fry for 4-5 minutes or until crispy and golden brown.
