Veggie Spring Rolls
a veggie spring roll recipe with shiitake mushrooms, cabbage, carrot, green onions, tofu, and vermicelli
Ingredients
- 1.5 lb shiitake mushrooms
- 14 oz tofu ( 1 block)
- 3 oz vermicelli noodles
- 1 cup cabbage
- 1 cup grated carrot
- 4 green onions
- 2 Tbsp ginger-garlic paste
- 4-5 Tbsp soy sauce
- 3 Tbsp mushroom oyster sauce
- 4 tsp samyang buldak hot sauce
- 2 tsp red chili flakes (or to taste)
- 1 tsp msg
Instructions
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In a separate pot of hot water, soak the vermicilli noodles until cooked through (see package instructions for details). Drain the noodles and once cooled, Cut the the noodles into smaller pieces with a knife or with scissors. Set aside.
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Finely dice the mushrooms and sautee in a wide pan. Once they release water and start to brown, add in the ginger-garlic paste and cook down.
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Add the soy sauce. Now crumble in the block of tofu and add the cooked vermicilli noodles. Mix and add the remaining sauces and seasonings (oyster sauce, buldak hot sauce, chili flakes, msg).
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Once the sauces have caremelized down and the mixture is finished cooking, allow to cool. Taste and adjust for seasonings.
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Now add in the finely grated carrot, cabbage, and diced green onion. (Note – it's important to add these veggies after the mixture has cooled in order for them to retain their color and crunch!)
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Roll the spring rolls (plenty of tutorials on youtube if you need help)n and deep fry until golden brown. Serve with hot sauce! (I recommend El Yucateco brand!)