Ingredients:
Filling:
- 1 large onion, julienned
- 1 medium carrot, julienned
- 1/4 pound shiitake mushrooms, discard stems, julienned
- 1 large red bell pepper, julienned
- 1 large yellow bell pepper, julienned
- 1 small green cabbage, julienned
- Peanut oil, for stir-frying
- Salt and pepper
- 1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands
- 1/4 cup mushroom soy sauce
- 2 tablespoons chili paste
- 1 tablespoon sesame oil
- 1 bunch cilantro leaves, chopped
- Cooked aromatic mixture, recipe follows
To form spring rolls:
- Spring roll wrappers
- 1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash
- Peanut oil, for deep-frying
Directions:
Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.
Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.
In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
