1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands
Peanut oil, for stir-frying
1/4 pound shiitakes, discard stems, julienned 1 large red bell pepper, julienned 1 large yellow bell
1 large onion, julienned 1 medium carrot, julienned
Rolls- Spring roll wrappers
1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash
Peanut oil, for deep-frying
Prepare the filling. In a wok, stir-fry each
vegetable separately in peanut oil. Season with
salt and pepper. Drain and transfer to a mixing
bowl. Stir in noodles, mushroom soy sauce, chile
paste, sesame oil, and cilantro. Season with salt
and pepper. Set aside to cool completely. When
cool, blend the filling mixture with the aromatic
mixture. When ready to form the spring rolls,
squeeze out all the excess liquid.
Make the spring rolls. Place about 1/2 cup of
prepared filling per spring roll wrapper. Roll and
seal edges with the egg wash. Repeat the process
until all filling is used.
In a deep pot, with about 4 cups peanut oil heated
to 350 degrees F., deep-fry in batches of 4 until
golden, about 2 to 3 minutes. Drain on paper
towels. Trim off the ends and slice diagonally.
Drizzle top with Hot Chinese Mustard Sauce. Serve
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