Spring Rolls

Ingredients

• Mushrooms

  White, raw

  8 slice or 48g

• Rice noodles

  Dry

  2 oz or 57g

• Cabbage

  Raw

  6 leaf, large or 198g

• Carrots

  Raw

  1 medium or 61g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Ginger root

  Raw

  1 tbsp or 6g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Mung beans

  Mature seeds, sprouted, raw

  8 tbsp or 52g

• Peanuts

  All types, raw

  3 tbsp or 27g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Cornstarch

  1 tbsp or 8g

• Water

  Plain, clean water

  2 tbsp or 30g

• Wonton wrappers

  (includes egg roll wrappers)

  16 wrapper, eggroll or 512g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 cup or 896g

• Sweet Chili Sauce

  May Ploy - Walmart

  1 serving or 30g

Directions

1. Thinly slice the mushrooms. Place rice noodles in a heatproof bowl, cover with boiling water, soak 1 minute, then drain and rinse under cold water to stop cooking.
2. In a large bowl, combine the cabbage, carrot, white and light-green parts of the scallions (reserve some dark greens for garnish if desired), ginger, finely sliced chili, basil, cilantro, rice noodles, sesame oil, beansprouts, peanuts, soy sauce, and oyster sauce. Toss to evenly coat and taste to adjust seasoning.
3. Stir the cornstarch with the cold water in a small bowl to make a smooth slurry.
4. Lay one wrapper on the work surface like a diamond and top with a second wrapper. Place about 2 tablespoons of filling near the lower corner, brush the edges with cornstarch slurry, fold the corner over the filling, fold in the sides, and roll tightly to seal.
5. Heat the oil in a wok or deep, heavy skillet to 350° F. Fry the rolls in batches for 2–3 minutes, turning as needed, until deeply golden and crisp. Transfer to a paper-towel-lined plate to drain.
6. Serve hot with sweet chili sauce and the reserved sliced scallion greens.