← Nouns Cooking · Chinese

Ingredients

• 50 g glass (mung bean) noodles
• 1 tbsp neutral oil, plus about 750 ml for frying
• 2 cloves Garlic, finely chopped
• 1 tbsp Ginger, finely chopped
• 6 shiitake mushrooms (fresh, or dried and soaked), thinly sliced
• 250 g Cabbage, finely shredded
• 2 Carrot, cut into fine matchsticks
• 150 g Bean sprouts
• 3 Spring onion, sliced
• 2 tbsp light soy sauce
• 1 tsp Toasted sesame oil
• 1 tsp Sugar
• ¼ tsp White pepper
• 1 tsp cornflour, plus 2 tsp mixed with 1 tbsp water to seal
• 20 spring roll wrappers (about 20 cm square), thawed

Method

1. Soak the glass noodles in hot water for 10 min, drain and snip into short lengths.
2. Heat 1 tbsp oil in a wok over high heat. Stir-fry the garlic, ginger and mushrooms for 2 min, then add the cabbage and carrot and toss for 2–3 min until just wilted.
3. Add the beansprouts, spring onion, noodles, soy sauce, sesame oil, sugar and pepper. Sprinkle over 1 tsp cornflour and toss for 1 minute until the juices are absorbed. Spread on a tray and let it cool completely so the wrappers stay crisp.
4. Lay a wrapper with a corner pointing towards you. Put a heaped tablespoon of filling near that corner, roll it over once, fold in the sides and roll up tightly. Seal the last corner with the cornflour paste. Keep finished rolls covered.
5. Heat the frying oil to 175°C (350°F). Fry the rolls a few at a time for 4–5 min, turning, until deep golden and crisp. Drain on a rack and serve hot with sweet chilli or plum sauce.

Tips

• Squeeze excess liquid from the cooled filling before rolling, or the rolls can burst. Wrappers usually contain wheat.
• To bake instead, brush the rolls with oil and bake at 200°C (400°F) for 20 min, turning halfway.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food