Crispy Vegetarian Spring Rolls
Ingredients: dry shiitake mushrooms, black fungus mushrooms, glass noodles, taro root, carrots · 50 min cook time · 280kcal · $15.50
Ingredients
50g dry shiitake mushrooms, 50g black fungus mushrooms, 100g glass noodles, 200g taro root, 1piece carrots, 200g cabbage, 20g cilantro stems, 30ml neutral oil, 15g garlic, 5g white pepper, 30ml soy sauce, 10g sugar, 30g green onions, 14pieces spring roll wrappers, 20g all-purpose flour
Instructions
1. Soak dried shiitake mushrooms and black fungus mushrooms in hot water for about 15 minutes to rehydrate.
2. Remove tough stems from shiitake mushrooms and finely chop them. Cut off hard cores from black fungus mushrooms, julienne them, and chop into short pieces.
3. Wear latex gloves to protect hands from itchy sap, then peel and julienne the taro root.
4. Soak the glass noodles in the reserved mushroom water, then cut them into about two-inch pieces.
5. Heat neutral oil in a wok over medium heat, add garlic and white pepper, and cook until garlic turns golden.
6. Add julienned carrots, cabbage, and taro root to the wok. Pour in half of the soy sauce and toss well to wilt the vegetables.
7. Add the prepared mushrooms, soaked glass noodles, cilantro stems, remaining soy sauce, sugar, and additional mushroom water. Cook until noodles are fully tender, then turn off heat and stir in green onions.
8. Prepare a flour and water paste to use as glue for sealing the spring roll wrappers.
9. Place a portion of the filling onto a spring roll wrapper, roll tightly, fold in the sides, seal the edge with the flour paste, and finish rolling.
10. Deep fry the spring rolls in oil heated to 350°F for about 5 minutes until golden and crispy.
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