Spring Rolls With Cloud Ear Fungus And Vegetable Stuffing Recipe

Soak the dried cloud ear fungus in warm water for about 20 minutes until rehydrated, then drain, rinse, and finely chop.

Heat a pan over medium heat and add a small amount of oil. Sauté garlic and ginger until fragrant.

Add shredded cabbage, julienned carrot, bean sprouts, and chopped cloud ear fungus. Stir-fry for 3-4 minutes.

Season with soy sauce, sesame oil, salt, and pepper. Mix well and cook for another 1-2 minutes until vegetables are tender but still crisp.

Remove from heat and let the filling cool to room temperature.

Place a spring roll wrapper on a clean surface in a diamond shape. Add about 2 tablespoons of filling near the bottom corner.

Fold the bottom corner over the filling, then fold in the sides and roll tightly toward the top corner. Seal the edge with flour-water paste.

Repeat with remaining wrappers and filling to make 6 rolls.

Heat vegetable oil in a deep pan or wok to 350°F (175°C).

Fry spring rolls in batches for 3-4 minutes or until golden brown and crispy.

Remove and drain on paper towels.

Serve hot with your favorite dipping sauce.