Vegetable Spring Rolls (Shellfish-Free)

Ingredients

• 12 sheets Spring roll wrappers
• 2 cups Shredded cabbage
• 1 cup Shredded carrots
• 1 cup Bean sprouts
• 1 cup Mushrooms (shiitake or button)
• 4 stalks Green onions
• 2 tbsp Soy sauce (low sodium)
• 1 tbsp Sesame oil
• 1 tsp Ginger
• 2 tbsp Cornstarch
• 2 tbsp Water
• 2 cups Vegetable oil (for frying)

Instructions

1. 1In a large skillet or wok, heat the 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
2. 2Add the 2 cups of shredded cabbage, 1 cup of shredded carrots, 1 cup of bean sprouts, 1 cup of mushrooms, and 4 stalks of green onions to the skillet. Stir-fry these vegetables for 3-5 minutes until they are softened but still have a slight crispness. Add the 2 tbsp of soy sauce, 1 tbsp of sesame oil, and 1 tsp of ginger, stirring to combine everything.
3. 3In a small bowl, whisk together the 2 tbsp of cornstarch and 2 tbsp of water until smooth to create a slurry. This will be used to seal the spring rolls.
4. 4Lay one of the 12 spring roll wrappers flat on a clean surface. Spoon about 1/4 cup of the vegetable filling onto the center of the wrapper.
5. 5Fold the left and right sides of the wrapper inward over the filling. Then, fold the bottom corner of the wrapper up and over the filling, and roll tightly towards the top corner to form a spring roll.
6. 6Dip your finger in the cornstarch slurry and moisten the top corner of the wrapper to seal the spring roll. Repeat steps 4-6 until all 12 spring rolls are formed.
7. 7Carefully place the spring rolls into the hot vegetable oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until they are golden brown and crispy.
8. 8Remove the cooked spring rolls from the hot oil using a slotted spoon or tongs and place them on a wire rack to drain any excess oil. Serve the 12 spring rolls hot with your favorite shellfish-free dipping sauce.

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