Vegetable Spring Rolls (春卷)

Makes 25 Spring Rolls

Ingredients:

1 package of spring roll wrappers - 25 sheets (i.e., TYJ Spring Roll Pastry)

6 cups cabbage, shredded

1/2 cup carrots, shredded

1/2 cup sliced black fungus, dried

1 bunch (~2 oz) bean thread noodles (vermicelli), dried

3 tbsp vegetarian stir-fry sauce - Lee Kum Kee brand

1/2 tbsp white pepper powder

2 1/2 cups vegetable oil
1 tsp flour
2 tsp cold water

50 peeled & deveined shrimp (optional)
Sweet chili sauce for dipping (optional)

Directions:

Soak black fungus in water until soft. If necessary, thinly slice. Rinse bean thread noodles and cut into 1 inch pieces. In a large mixing bowl, place a small-sized bowl inside upside down to drain/separate excess juices. Mix together cabbage, carrots, black fungus, bean thread noodles, stir-fry sauce, and white pepper in the large bowl. Set aside and let mixture stand for 15 minutes before wrapping.

To wrap spring rolls: Follow the instructions on the package, adding approximately 3 tablespoons of vegetable mixture to each wrapper. Add 2 pieces of shrimp to each roll, if desired. In a small bowl, mix flour and water to create a watery paste. Use paste to seal each wrapper. See step-by-step guide/pictures below.  

In a small 8" pan, heat vegetable oil to 300-350 degrees (until oil sizzles). Carefully place spring rolls in oil. Cook until lightly brown, turning occasionally. Remove and drain excess oil on a rack or paper towels. Repeat process until all spring rolls are cooked. Serve with sweet chili sauce, if desired. 

Step-by-step wrapping guide/pictures:

TYJ Spring Roll Pastry

Special products:

Dried Black Fungus

Dried Bean Thread Noodles (Vermicelli)

Lee Kum Kee Vegetarian Stir-Fry Sauce

Sweet Chili Sauce - Mae Ploy Brand