🌯 Crispy Vegetable Spring Rolls

Ingredients

• 2 oz Rice noodles, thin, soaked and cut short
• 1 tbsp Canola oil
• 4 cup Green cabbage, finely shredded
• 2 Carrots, cut in thin matchsticks
• 6 oz White mushrooms, thinly sliced
• 4 Green onions, sliced
• 1 tbsp Fresh ginger, grated
• 2 tbsp Low-sodium soy sauce
• 1 tsp Toasted sesame oil
• 1 tsp Cornstarch, stirred into 1 tablespoon water
• 20 sheet Spring roll wrappers, thawed, kept under a damp towel
• 4 cup Vegetable oil (soybean), for frying (most stays in the pot)
• 2 tbsp Vegetable oil (soybean), about what the rolls soak up

Nutrition

Steps

You’ll need: wok or large skillet, colander, heavy pot for frying, and a deep-fry thermometer, slotted spoon or spider, paper-towel-lined tray, small bowl of water.

1. Heat 1 tablespoon oil in the wok and stir-fry the cabbage, carrots and mushrooms 4 to 5 minutes, until wilted and dry. Add the green onions, ginger, soy sauce and sesame oil, then the noodles. Spread on a tray to cool completely; a warm filling tears the wrappers.
2. Lay a wrapper with a corner pointing at you. Put 2 tablespoons filling near that corner, fold the corner over, fold in the sides, and roll up firmly. Seal the last corner with a dab of the cornstarch paste. Keep finished rolls covered.
3. Heat 2 inches of oil in the heavy pot to 350°F. Fry safely: use a heavy pot no more than one-third full of oil, stay with it the whole time, and slide food in gently away from you. If the oil ever catches fire, slide a lid over the pot and turn off the burner; never use water (Los Angeles Fire Department).
4. Fry 4 or 5 rolls at a time, turning, 3 to 4 minutes until deep golden. Drain on paper towels. Let the oil come back to 350°F between batches.
5. Oven option, no deep frying: brush the rolls with oil and bake on a rack set on a sheet pan at 425°F for 18 to 20 minutes, turning once. They’re a little less crisp.
6. Serve with dumpling dipping sauce.