Vegetarian Spring Rolls

Ingredients

• 12 wrappers Spring roll wrappers
• 1 cup Shredded carrots
• 1 cup Shredded cabbage
• 1 cup Bean sprouts
• 1/2 cup Shiitake mushrooms
• 1/2 cup Rice noodles
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 cups Vegetable oil
• 1/4 cup Sweet chili sauce

Instructions

1. 1In a medium bowl, combine the 1 cup shredded carrots, 1 cup shredded cabbage, 1 cup bean sprouts, 1/2 cup shiitake mushrooms, 1/2 cup cooked rice noodles, 2 tablespoons soy sauce, and 1 tablespoon sesame oil. Mix everything together until well combined.
2. 2Place one spring roll wrapper flat on a clean surface. Spoon about 2 tablespoons of the filling mixture onto the center of the wrapper.
3. 3Fold the two opposite sides of the wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards to enclose the filling completely.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5Carefully place 2-3 of the rolled spring rolls into the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes per side, or until the wrappers are golden brown and crispy. Use tongs to turn them gently.
6. 6Remove the cooked spring rolls from the oil using tongs and place them on a plate lined with paper towels to drain any excess oil. Repeat this frying process with the remaining spring rolls.
7. 7Serve the hot, crispy spring rolls immediately with the 1/4 cup sweet chili sauce for dipping.

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