Description

Ingredients

• Filling
• 🍜 80 g glass noodles, dry (2.8 oz) Original: 🍜 80 g glass noodles, dry (2.8 oz)
• 🍄 200 g mushrooms, finely chopped (2 cups / 7 oz) Original: 🍄 200 g mushrooms, finely chopped (2 cups / 7 oz)
• 🥬 250 g napa cabbage, finely shredded (4 cups / 8.8 oz) Original: 🥬 250 g napa cabbage, finely shredded (4 cups / 8.8 oz)
• 🥕 120 g carrots, grated (1 cup / 4.2 oz) Original: 🥕 120 g carrots, grated (1 cup / 4.2 oz)
• 🧅 80 g scallions, thin sliced (1 cup / 2.8 oz) Original: 🧅 80 g scallions, thin sliced (1 cup / 2.8 oz)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz) Original: 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• 🫚 10 g ginger, minced (1 tbsp / 0.35 oz) Original: 🫚 10 g ginger, minced (1 tbsp / 0.35 oz)
• 🥣 30 ml soy sauce (2 tbsp / 1 fl oz) glutensoy Original: 🥣 30 ml soy sauce (2 tbsp / 1 fl oz)
• 🍯 10 ml sugar syrup, optional (2 tsp / 0.34 fl oz) Original: 🍯 10 ml sugar syrup, optional (2 tsp / 0.34 fl oz)
• 🧂 2 g fine salt (1/2 tsp / 0.07 oz) Original: 🧂 2 g fine salt (1/2 tsp / 0.07 oz)
• 🌶️ 1 g black pepper (1/4 tsp / 0.04 oz) Original: 🌶️ 1 g black pepper (1/4 tsp / 0.04 oz)
• 🛢️ 15 ml neutral oil, for saute (1 tbsp / 0.5 fl oz) Original: 🛢️ 15 ml neutral oil, for saute (1 tbsp / 0.5 fl oz)
• Wrap Original: Wrap
• 🥟 20 spring roll wrappers, 20–22 cm (8–9 in) (20) Original: 🥟 20 spring roll wrappers, 20–22 cm (8–9 in) (20)
• 💧 30 ml water, for sealing (2 tbsp / 1 fl oz) Original: 💧 30 ml water, for sealing (2 tbsp / 1 fl oz)
• 🌾 10 g all purpose flour, for sealing paste (1 tbsp / 0.35 oz) gluten Original: 🌾 10 g all purpose flour, for sealing paste (1 tbsp / 0.35 oz)
• Fry Original: Fry
• 🛢️ 900 ml neutral frying oil (4 cups / 30 fl oz) Original: 🛢️ 900 ml neutral frying oil (4 cups / 30 fl oz)
• Dip Original: Dip
• 🌶️ 120 ml Thai sweet chili sauce (1/2 cup / 4 fl oz) Original: 🌶️ 120 ml Thai sweet chili sauce (1/2 cup / 4 fl oz)
• 🍋 10 ml lime juice (2 tsp / 0.34 fl oz) Original: 🍋 10 ml lime juice (2 tsp / 0.34 fl oz)
• 🧄 3 g garlic, finely grated, optional (1 small clove / 0.1 oz) Original: 🧄 3 g garlic, finely grated, optional (1 small clove / 0.1 oz)
• 🥜 20 g crushed peanuts, optional (3 tbsp / 0.7 oz) Original: 🥜 20 g crushed peanuts, optional (3 tbsp / 0.7 oz)

Preparation

• Prep the noodles Soak glass noodles in hot water 6 min, drain, rinse cold, then cut into short 3–4 cm lengths so rolls slice clean. 🍜
• Cook the filling Heat a 28 cm (11 in) skillet on medium high, add oil, saute mushrooms 4 min until moisture evaporates, then add cabbage and carrot and cook 3 min. 🍄
• Season and tighten Add garlic, ginger, soy sauce, optional syrup, salt, and pepper, cook 90 sec until the filling looks dry and cohesive, then cool 10 min. 🧄
• Make sealing paste Mix flour with water to a thick paste, this prevents blowouts while frying. 🌾
• Roll tight Place wrapper as a diamond, add 2 heaping tbsp filling, fold bottom up, fold sides in, roll tight, seal edge with paste, keep covered with a towel. 🥟
• Heat oil Heat oil to 175°C (347°F) in a deep pot, test with a small wrapper strip, it should sizzle steadily, not violently. 🌡️
• Fry crisp Fry 4–5 rolls at a time for 4–5 min until deep golden and crisp, turning once, then drain on a rack. 🔥
• Mix the dip Stir sweet chili sauce with lime juice, optional garlic, and optional peanuts for a more premium finish. 🌶️
• Rest and serve Rest 2 min, then serve hot with the dip on the side. 🍽️

Total Time

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