Spring rolls

By Wallace Wong

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Crispy bites of vegetables like shiitake mushrooms, Napa cabbage, and Vermicelli noodles.

45 Mins

Ingredients

2-3 tablespoons vegetable oil
2 clove garlic, minced
10 dried shiitake mushrooms (soaked with water until softened and thinly sliced)
2 carrots, julienned, about 1 cup
1 cup Vermicilli Noodles, rehydrated in water, drained and roughly chopped
6 cups Napa cabbage, julienned
1 tablespoon Shaoxing wine
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon salt
1 teaspoon white pepper
1/4 teaspoon sugar
2 tablespoons cornstarch (dissolved in 2 tablespoons cold water)

In a large pan over high heat add the vegetable oil along with garlic, mushrooms, and carrots. Cook for 45 seconds to one minute then add the Napa cabbage and Shaoxing wine and continue to cook stirring continuously for one to two minutes
Add in the soy sauce, sesame oil, salt, white pepper, and sugar. Bring this to a boil then simmer the filling until all the Napa cabbage has wilted.
Add in your cornstarch slurry to thicken. There should not be any wetness or liquid in your filling
Remove the filling and let cool. It is easier to fill when the filling is cold
Place a wrapper on a flat surface with the point facing you(like a diamond). Spoon one to two tablespoons of the filling about one-third or two inches from the point closest to you.
Roll it over once to cover the filling, fold over both sides and continue rolling it into a cigar shape.
Using your fingers or brush, brush the cornstarch glue onto the top corner and then roll the rest of the spring roll to seal
Continue and repeat until all the filling and spring roll wrappers are used
In a large pot filled with oil, heat to 325° F.
Fry the spring rolls in batches until golden brown and transfer to a paper towel-lined plate to soak the residual oil.
Plate and serve with your favorite condiment such as sriracha, mayo, sweet Thai chili, soy sauce, or traditionally in restaurants Worcestershire sauce. Enjoy!