Vegetable  Spring Rolls

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Our Vegan Homemade Spring Rolls are filled with stir-fried vegetables and glass noodles, wrapped with spring roll wrapper, deep-fried, and served with sweet chili sauce.

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DRIED WOOD EAR MUSHROOMS

ONIONS

CABBAGE

CARROTS

SHIITAKE MUSHROOMS

SPICE MIX

GARLIC

GLASS NOODLES

SPRING ROLL WRAPPER

Hydrate the glass noodles and dried mushrooms in hot water

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Cut the fresh vegetables into thin slices. When the dried mushrooms are ready, thinly slice them too.

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Heat some oil in a wok or large frying pan over medium-high heat. Add the onion and sautée for 1-2 minutes. Then add the garlic. Stir for 1-2 minutes

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Add mushrooms, sautée for 2-3 minutes, and then add the cabbage and carrot. Cook for about 4 minutes or until the carrot starts to soften.

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Add white pepper, oyster sauce, and a pinch of salt. Stir well.

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Make some space in the center of the wok or pan and add the vermicelli noodles. Add the sesame oil and turn the heat off.

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Leave the filling to cool, prepare some "glue" to seal the rolls by mixing water and flour and start wrapping your spring rolls

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Fry the spring rolls. You can find full instructions on the website on how to deep-fry, air-fry or bake the rolls

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Serve with some sweet chili sauce and enjoy!

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