VEGETABLE SPRING ROLLS - Appetizer Recipe | BCLIQUOR

Ingredients

• 2 tbsp (30 ml) vegetable oil, plus extra for deep frying
• 2 garlic cloves, minced
• ½-in (1.25 cm) knob ginger, minced
• 1 carrot, julienned
• ½ cup (125 ml) julienned green cabbage
• 1 tbsp (15 ml) cornstarch
• 1 tbsp (15 ml) water
• 8 pieces wood ear fungus, soaked for 20 minutes in hot water, then julienned
• ¼ cup (60 ml) canned julienned bamboo shoots, drained
• 1 tbsp (15 ml) oyster sauce
• 3 tsp (15 ml) + 1 tbsp (15 ml) soy sauce, divided
• ¼ tsp (1 ml) sesame oil
• salt and pepper, to taste
• 1 package 8-in (20 cm) spring roll wrappers*
• 1 tsp (5 ml) rice vinegar
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tsp (5 ml) sugar
• 2 green onions, julienned
• 1 handful cilantro leaves