Ingredients
1 cup Chopped Wood Ear mushrooms
1 1/4 cup Shredded carrots
3 1/2 cups Shredded cabbage
2 bundles Clear noodles (bean thread)
1 teaspoon White pepper powder
2 teaspoons Minced garlic
4-5 tablespoons Thai light soy sauce
1 package Thai spring roll wrappers
3 cups Vegetable oil
1/4 cup Plum sauce or spring roll sauce
Preparation
1. Soak dried wood ear mushrooms in hot water for 20-30 minutes or until they are soft. Squeeze out all excess water. Cut off the stem. Slice the shitake mushrooms into thin slices. Keep the shitake water.
2. Soak the bean thread noodles in hot water until soft. Remove from water and cut the bundle into four pieces. Remove the strings (that tied the noodles together, if any).
3. If the spring roll wrappers are frozen, defrost them first.
Directions
1. Heat 2 tablespoons of vegetable oil in a pan. Turn the heat down to medium-high. Add minced garlic, fry until fragrant.
2. Add carrots, noodles and shitake mushrooms. Mix them well.
3. Add cabbage and mix well. Stir until cooked.
4. Add white pepper powder and Thai light soy sauce. Stir well.
5. Put the filling in a bowl. Set aside and let it cool down. Do not wrap when filling is hot.
6.Lay a wrapper in front of you and with a corner pointing toward you, spread 2-3 tablespoons of the filling horizontally. Fold the bottom of the wrapper up over the filling and gently press down. Fold in both of the sides of the wrapper. Continue to roll the spring roll up towards the top of the wrapper. Brush the top corner with a batter to seal the roll.
7. Heat oil until hot. Turn the heat down to medium.
8. Place a spring roll in the pan, one at a time. Deep fry a few spring rolls at a time until the color turns golden brown.
9. Drain fried spring rolls on paper towels to absorb excess oil.
10. Serve with plum sauce or spring roll sauce.
chefprathameshkumta 