Rollitos de primavera de verduras crujientes

Ingredientes

• 24 Eggroll wrapper
• 5 garlic cloves
• 1/2 tbsp Ginger
• 1/2 bundle Green onions
• 1/2 yellow onions, thinly sliced
• 12 ounces green cabbage
• 1 ounces dried Black fungus slivers
• 6 ounces large carrots
• 6 ounces taro
• 1 bundles bean thread noodles
• 1 eggs
• 1/3 cup oyster sauce
• Dash of Black pepper
• 1 tbsp Msg

Preparación

1. 1

   Prepare the vegetables: Cut half of a cabbage into quarters and use a mandoline to thinly slice one quarter. Grate large carrots and taro for consistent texture. Mince the green onions. Soak mung bean noodles in room-temperature water, then chop into 1-inch pieces. Thinly slice half of a yellow onion using a mandoline. Soak and blanch black fungus, then dice it. Mince a small amount of ginger for added flavor.

2. 2

   Cook the filling: In a large pot, sauté garlic and ginger for a few seconds. Add green onions and yellow onion, cooking until translucent. Stir in the cabbage, black fungus, carrot, taro, and noodles. Season with oyster sauce, MSG, and black pepper. Cook until the vegetables reduce by half.

3. 3

   Prepare to roll: Set the filling aside to cool. Whisk an egg to use for sealing the wrappers. Lay out the egg roll wrappers (typically 25 per pack).

4. 4

   Roll the egg rolls: Place a spoonful of filling on a wrapper, avoiding any liquid. Roll the wrapper away from you into a cylinder. Halfway through, fold the sides toward the center and continue rolling. Dab the final corner with egg to seal. Repeat with the remaining wrappers.

5. 5

   Bake the egg rolls: Place egg rolls in a frying pan, spray with cooking oil, and bake at 400°F for 20 minutes, flipping halfway. For extra crispiness, bake for an additional 3-5 minutes.

6. 6

   Serve: The egg rolls are ready—enjoy their crunch! Serve with sweet chili dipping sauce for a tasty finish.