Spring Rolls

Ingredients

• Mushrooms

  White, raw

  6 slice or 36g

• Rice noodles

  Dry

  2 oz or 57g

• Cabbage

  Raw

  6 leaf, large or 198g

• Carrots

  Raw

  1 medium or 61g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Ginger root

  Raw

  1 tbsp or 6g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Mung beans

  Mature seeds, sprouted, raw

  ½ cup or 52g

• Peanuts

  All types, raw

  3 tbsp or 27g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Cornstarch

  1 tbsp or 8g

• Water

  Plain, clean water

  2 tbsp or 30g

• Wonton wrappers

  (includes egg roll wrappers)

  16 wrapper, eggroll or 512g

• Canola oil

  4 cup or 872g

• Sweet Chili Sauce

  May Ploy - Walmart

  1 serving or 30g

Directions

1. Soak mushrooms in hot water for 10 minutes or until soft. Cover rice noodles with boiling water, leave for 1 minute, drain, and rinse under cold water.
2. In a large bowl, combine cabbage, carrot, white part of scallions, ginger, chili, basil, cilantro, rice noodles, sesame oil, beansprouts, peanuts, soy sauce, and oyster sauce. Drain and chop mushrooms, then stir into the filling. Season to taste.
3. Blend cornstarch with cold water in a small bowl.
4. Place a spring-roll wrapper diamond-shaped on a surface, top with another wrapper. Add 2 tablespoons of filling, brush corners with cornstarch mixture, roll up tightly, and seal.
5. Heat oil in a wok over medium heat. Deep-fry spring rolls in batches for 2–3 minutes until golden. Drain on kitchen paper.
6. Serve with sweet chili sauce and sliced scallions.

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