Vegetable Spring Rolls

1. 1
   boil · ~5 min

   Boil the noodles.

   1.Bring a pot of water to a rolling boil.

   2.Add noodles and the pinch of salt meant for boiling.

   3.Cook until just tender, about 3 to 4 minutes.

   4.Drain well and let them cool slightly before cutting into short strands.

   TIPDo not overcook the noodles or the filling will turn soft and wet.
2. 2
   prep · ~10 min

   Prep the vegetables and wrapper paste.

   1.Shred the cabbage finely.

   2.Julienne the carrot and slice the bell pepper thin.

   3.Chop the spring onion, garlic, and ginger finely.

   4.Mix all-purpose flour with water into a smooth thick paste for sealing.
3. 3
   saute · ~5 min

   Cook the filling.

   1.Heat 1 tbsp oil in a wok or wide pan over high heat.

   2.Add garlic, ginger, and the white part of spring onion; stir-fry for 30 seconds.

   3.Add cabbage, carrot, and bell pepper; stir-fry for 2 to 3 minutes until slightly wilted but still crisp.

   4.Add noodles, soy sauce, vinegar, black pepper, red chili powder, and the pinch of salt meant for filling.

   5.Toss well, then add the green part of spring onion and cook 30 seconds more.

   TIPKeep the heat high and cook quickly so the vegetables stay crisp and the filling does not release too much moisture.
4. 4
   rest · ~10 min

   Cool the filling completely.

   Spread the filling on a plate or tray and let it cool before rolling. Warm filling can soften the wrappers and cause tearing.

5. 5
   assemble · ~12 min

   Roll the spring rolls.

   1.Place one spring roll sheet on the counter in a diamond shape.

   2.Spoon a small portion of filling near the lower corner.

   3.Fold the lower corner over the filling, then fold in both sides tightly.

   4.Roll upward into a neat cylinder.

   5.Brush the top corner with flour paste and seal well.

   TIPKeep the rolls tight and avoid overfilling, or they may open while frying.
6. 6
   fry · ~10 min

   Deep fry the spring rolls.

   1.Heat oil for deep frying over medium heat until moderately hot.

   2.Slide in 3 to 4 rolls at a time without crowding the pan.

   3.Fry, turning gently, until golden and crisp on all sides, about 4 to 5 minutes.

   4.Lift out and drain well.

   TIPMedium heat cooks the wrapper evenly; very hot oil browns the outside before the roll turns fully crisp.
7. 7
   serve

   Serve the vegetable spring rolls hot.

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