Crispy Spring Rolls Recipe

Place glass noodles in a heatproof bowl and cover with 1 cup of boiling water. Let soak for 6–8 minutes until softened but still slightly firm. Drain, rinse under cold water, then cut into 2–3 inch lengths with kitchen shears. Set aside.

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger and cook 30 seconds until fragrant.

Add the V Impossible 'Meat' to the pan. Break it up with a spatula and cook 4–5 minutes until browned and warmed through.

Stir in shredded cabbage, julienned carrot and sliced scallions. Cook 2–3 minutes until vegetables have softened slightly but retain some bite.

Add the softened, cut glass noodles to the pan. Season with 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss thoroughly to combine.

If mixture seems loose, stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and cook 1 minute until mixture holds together but isn't gummy. Taste and adjust seasoning. Remove from heat and let cool to room temperature (15–20 minutes) — this prevents wrappers from tearing and helps crisping.

Prepare a small bowl of water and a second small bowl with the paste of 2 teaspoons flour mixed with 2 teaspoons water (flour 'glue'). Place one spring roll wrapper on a clean work surface in diamond orientation (one corner pointing toward you).

Spoon about 2–3 tablespoons of the cooled filling onto the lower third of the wrapper in a horizontal line, leaving a 1/2" border at each side.

Fold the bottom corner up over the filling, tuck tightly, then fold the two side corners in toward the center. Brush the top corner with the flour glue and tightly roll up to seal. Repeat until all wrappers are filled (should make 12 rolls). Keep assembled rolls covered with a damp towel to prevent drying.

Pour 3–4 cups vegetable oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dipping the end of a wooden spoon — steady bubbles should form around it.

Fry spring rolls in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Let rest 2 minutes before serving.

In a small bowl combine 3 teaspoons sambal oelek, 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1 teaspoon sugar and 1 teaspoon lime juice. Whisk to dissolve sugar. Add a little water a teaspoon at a time to reach desired consistency. Taste and adjust heat or acidity to preference.

Combine 3 tablespoons white vinegar, 2 thinly sliced garlic cloves, 1 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes in a small bowl. Stir until sugar and salt dissolve. Let sit 5–10 minutes to mellow and allow garlic to infuse the vinegar.

Arrange 3 spring rolls per serving on a plate with small bowls of sambal and garlic vinegar dipping sauces. Garnish with cilantro and lime wedges. Squeeze lime over rolls to taste before eating.