Vegetable Spring Rolls (Nut-Free)

Ingredients

• 12 wrappers Spring Roll Wrappers
• 2 cups Shredded Cabbage
• 1 cup Shredded Carrots
• 1 cup Bean Sprouts
• 1 cup Sliced Mushrooms
• 2 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• For frying as needed Vegetable Oil

Instructions

1. 1In a large bowl, combine the 2 cups Shredded Cabbage, 1 cup Shredded Carrots, 1 cup Bean Sprouts, and 1 cup Sliced Mushrooms.
2. 2In a small bowl, whisk together the 2 tablespoons Soy Sauce and 1 tablespoon Sesame Oil. Pour this mixture over the vegetables in the large bowl and toss everything together until the vegetables are evenly coated.
3. 3In a separate small bowl, stir together the 1 tablespoon Cornstarch and 2 tablespoons Water until the cornstarch is fully dissolved, creating a slurry.
4. 4Lay one Spring Roll Wrapper flat on a clean, dry surface. Place approximately 1/4 cup of the vegetable mixture onto the center of the wrapper.
5. 5Fold the left and right sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, roll the wrapper up tightly towards the top edge. Moisten the top edge of the wrapper with a small amount of the cornstarch slurry and press to seal the roll.
6. 6Repeat steps 4 and 5 with the remaining wrappers and vegetable mixture until all spring rolls are formed.
7. 7In a deep fryer or large heavy-bottomed pot, heat enough Vegetable Oil to fully submerge the spring rolls over medium-high heat until the oil reaches 350°F (175°C).
8. 8Carefully place 2-3 spring rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until the wrappers are golden brown and crispy. Use tongs to remove the spring rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.

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