Vegetarian Golden Spring Rolls Recipe
Learn to make crispy vegetarian spring rolls filled with mushrooms, fresh vegetables & vermicelli. Perfect for parties & easier than you'd expect. Ready in 45 minutes.
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Cooking tools:
- Deep-fry thermometer
- Wok
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spatula
- Wooden spoon
- Slotted spoon
- Stove
- Skillet
- Plate
- Kitchen towel
- Cooling rack
- Paper towel
- Wax paper
- Tongs
Ingredients
- 30 gms Bean-thread Vermicelli - 30 gms (soaked in hot water for 15 minutes)
- 250 gms Oyster Mushrooms - 250 gms (or shiitake, finely chopped)
- 2 1/2 tbsp Peanut or Vegetable Oil - 2 1/2 tblsp
- 1 Celery Stalk (finely diced)
- 1 Carrot (finely diced)
- 2 Spring Onions (finelyy chopped)
- 1 1/2 cups Cabbage (finely chopped)
- 1 1/2 tsp Ginger (grated)
- 1 tsp Garlic (crushed)
- 1 cup Bean Sprouts (chopped)
- 1 1/2 tbsp Light Soy Sauce
- Spring Roll Wrappers (12 large or 24 small)
- Oil for deep frying
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