Empty My Fridge
30-Min Vegetable Spring Rolls That Stay Crunchy Every Single Bite!
Ingredients
- Glass noodle · dried4 oz
- Vegetable oil1 tbsp + 4 cups
- Carrot1
- Cabbage2 cups
- Snow pea1 cup
- Shiitake mushroom5
- Garlic5 cloves
- Oyster sauce2 tbsp
- Hoisin sauce1 tbsp
- White pepper
- Spring roll wrapper15
- Egg1
Instructions
- Soak the dried glass noodles in hot water for about 2 minutes until softened, drain well, and cut into shorter lengths.
- Heat the oil in a pan over high heat. Add the carrot, cabbage, snow peas and shiitake and stir-fry for about 2 minutes until slightly softened.
- Add the garlic and stir-fry for about 10 seconds, until fragrant.
- Add the glass noodles, then the vegetarian oyster sauce, hoisin sauce and white pepper, and stir-fry until combined and any excess moisture has cooked off.
- Turn off the heat and let the filling cool slightly before wrapping.
Summarized from CiCi Li's video. Watch it for the details.
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GarlicEggCarrotMushroomCabbageShiitake mushroomSnow peaGlass noodle
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