Crispy Spring Rolls

• Soak shiitake mushrooms for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 tbsp black peppercorns
• 1 tbsp white peppercorns
• 8-10 cloves garlic
• 3 tbsp cooking oil for sauteing
• 1/2 head cabbage, shredded
• 2 carrots, shredded
• 100g dried shiitake mushrooms, rehydrated and sliced
• 100g glass noodles, rehydrated and cut
• 25 spring roll wrappers
• 5 cups cooking oil for deep frying

1. 1Pound black and white peppercorns with garlic in a mortar until a coarse paste forms.
2. 2Heat cooking oil in a pan and sauté the aromatic paste until fragrant.
3. 3Add shredded cabbage, carrots, rehydrated shiitake mushrooms, and rehydrated glass noodles to the pan and stir-fry until cooked.
4. 4Taste and adjust seasoning of the filling.
5. 5Place a scoop of filling onto a spring roll wrapper, fold the nearest corner over the filling, fold in the side corners, and then roll tightly to seal.
6. 6Repeat with remaining filling and wrappers.
7. 7Heat a pot of cooking oil to medium-high heat (350-375°F/175-190°C).
8. 8Deep fry the spring rolls in batches until golden brown and crispy.
9. 9Remove and drain excess oil before serving.

These instructions are our analysis of the original video. Watch on YouTube →