Crispy Vegetable Spring Rolls

Ingredients

• 15 g Dried black fungus (wood ear mushrooms) (Soak for 1 hour, then rinse and mince; remove tough stems)
• 50 g Glass noodles (cellophane noodles) (Soak in warm water for ~15 minutes, then cut into 5‑cm sections)
• 100 g Firm tofu (Press, then cut into small cubes)
• 1 medium Onion (Finely minced)
• 100 g Bean sprouts (Rinsed and drained)
• 250 g Taro root (Peel and cut into julienne strips)
• 100 g Carrot (Grated)
• 4 tablespoons Light soy sauce (3 tbsp for stuffing, 1 tbsp for dipping sauce)
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 large Eggs (Beaten; acts as binder)
• 8 pieces Rice paper sheets (One sheet per roll)
• Enough for deep‑fry cups Vegetable oil (for deep‑frying) (Approximately 2‑3 cups; keep at 320‑350°F)
• 1 tablespoon Sugar
• 1 tablespoon Lemon juice (Freshly squeezed if possible)
• 2 tablespoons Water
• 1 small Hot chilli (Finely chopped; adjust to heat preference)
• A handful Fresh cilantro leaves (Optional garnish)
• A handful Fresh mint leaves (Optional garnish)

Instructions

1. Rehydrate black fungus

   Place 15 g dried black fungus in a bowl of warm water and soak for 1 hour until fully softened.

   Time: PT1H

2. Soak glass noodles

   Put 50 g glass noodles in warm water and let them sit for about 15 minutes while you prepare the other ingredients.

   Time: PT15M

3. Prepare vegetables and tofu

   Mince one medium onion, grate 100 g carrots, julienne 250 g taro, rinse 100 g bean sprouts and set aside. Cut 100 g firm tofu into small cubes.

   Time: PT20M

4. Finish fungus and noodles

   Drain the rehydrated black fungus, remove any remaining stems and finely mince. Cut the soaked glass noodles into 5‑cm sections.

   Time: PT10M

5. Mix the stuffing

   In a large mixing bowl combine tofu cubes, minced onion, bean sprouts, julienned taro, grated carrots, noodle sections, 1 tsp salt, ½ tsp ground pepper, 3 tbsp light soy sauce, and beat in 2 eggs. Mix until everything is evenly coated.

   Time: PT10M

6. Prepare dipping sauce

   In a small bowl combine 1 tbsp sugar, 1 tbsp lemon juice, 1 tbsp light soy sauce, 2 tbsp water and one finely chopped hot chilli. Stir until sugar dissolves.

   Time: PT5M

7. Set up work surface

   Spread a dry cloth on the countertop. Fill a large bowl with hot water (just off the boil).

   Time: PT2M

8. Soften rice paper

   Briefly dip one rice‑paper sheet in the hot water (1‑2 seconds), then lay it flat on the dry cloth.

   Time: PT1M

9. Assemble each roll

   Place 1 tbsp of stuffing 3 cm from the bottom edge of the rice paper. Fold the lower edge over the filling, fold the side edges toward the centre, then roll tightly upwards. Repeat for all sheets.

   Time: PT16M

10. First fry (pre‑cook)

    Heat vegetable oil in a deep‑fry pan to 320°F (160°C). Fry the rolls for 5 minutes until they are set but not yet golden. Remove and let cool on paper towels.

    Time: PT10M

    Temperature: 320°F

11. Cool and optionally freeze

    Allow the pre‑fried rolls to cool completely (about 5 minutes). They can be frozen at this stage for later use.

    Time: PT5M

12. Second fry (final crisp)

    Re‑heat the oil to 350°F (177°C). Fry the rolls again for 4‑5 minutes until golden brown and crispy. Remove and drain on paper towels.

    Time: PT10M

    Temperature: 350°F

13. Plate and serve

    Arrange the hot rolls on a serving platter, garnish with fresh cilantro and mint leaves if desired, and serve with the prepared dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

369

Protein

7 g

Carbohydrates

30 g

Fat

24 g

Fiber

2.4 g