Vegetable Spring Rolls

Instructions

1. Step 1

   Stir the cornstarch and water together in a small bowl until smooth. Set the sealing paste aside.

   Ingredients used: 8.0 gr Cornstarch, 15.0 ml Water

   Cookware: small bowl

2. Step 2

   Heat a wok over medium heat. Add the neutral cooking oil, garlic, and ginger, then stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 10.0 gr Fresh Ginger, 8.0 gr Garlic, 15.0 ml Vegetable Oil

   Cookware: wok, wooden spoon

3. Step 3

   Add the shiitake mushrooms and carrot. Stir-fry until they begin to soften.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Carrot, 100.0 gr Shiitake Mushroom

   Cookware: wok, wooden spoon

4. Step 4

   Add the cabbage and scallions. Stir-fry until the cabbage wilts but retains a little texture.

   Timer: 2 min (fixed)

   Ingredients used: 300.0 gr Cabbage, 40.0 gr Scallion

   Cookware: wok, wooden spoon

5. Step 5

   Stir in the soy sauce, sesame oil, and white pepper. Cook over medium heat until no liquid remains in the bottom of the wok.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 ml Sesame Oil, 30.0 ml Soy Sauce, 0.5 gr White pepper

   Cookware: wok, wooden spoon

6. Step 6

   Spread the filling over a rimmed baking sheet and let it cool completely.

   Timer: 15 min (fixed)

   Cookware: rimmed baking sheet

7. Step 7

   Place a wrapper with one corner facing you. Add some filling near the lower corner, fold that corner over the filling, fold in both sides, and roll tightly; brush the final corner with sealing paste and close. Repeat with all wrappers.

   Timer: 15 min (fixed)

   Ingredients used: 12.0 piece Spring Roll Wrapper

   Cookware: rimmed baking sheet, small bowl

8. Step 8

   Pour the frying oil into a deep pot, leaving ample space above the oil. Heat it to 175°C over medium heat.

   Timer: 8 min (fixed)

   Ingredients used: 1000.0 ml Oil

   Cookware: Deep Pot, Kitchen thermometer

9. Step 9

   Fry the spring rolls in small batches, turning occasionally, until crisp and evenly golden.

   Timer: 4 min (fixed)

   Cookware: Deep Pot, Kitchen thermometer, tongs

10. Step 10

    Transfer the fried spring rolls to a wire rack and let them drain briefly before serving.

    Timer: 2 min (fixed)

    Cookware: tongs, wire rack