ingredients
all
2 Tbsp rice bran oil
plus more for deep-frying
3 cloves garlic
minced
2 Tbsp grated galangal or ginger
2 each medium shallots
small diced
1/4 lb shiitake mushrooms
2 cups finely chopped cabbage
1 each small carrot
grated
1/4 lb mung bean noodles
1 lb medium to firm tofu
drained and pressed dry, pulsed finely in food processor
1/2 cup cilantro
1/2 cup fresh basil
2 each scallions
thinly sliced
2 Tbsp soy sauce
1 pkg. spring roll wrappers (thawed if frozen)
3/4 cup sugar
1/4 cup rice vinegar
1/4 cup water
5 cloves garlic
minced
1 tsp chili flakes
1 tsp Siracha
1 Tbsp cornstarch
1 Tbsp cold water
cookware
For the Spring Rolls
1
Place 2 Tbsp oil in a wok or large frying pan over medium-high heat. Add garlic, galangal (or ginger), shallot, mushrooms, cabbage, and carrot. Stir-fry until just softened (about 2 minutes) and remove to a large mixing bowl. Combine with mung bean noodles, tofu, herbs, scallion, and soy sauce. Mix thoroughly and adjust seasoning to taste. (If your mix is too wet, add 1 Tbsp of corn starch.)
2
To assemble rolls, lay wrapper flat on a clean surface. Place 2 - 3 Tbsp of filling on each wrapper, about 2/3 of the way down. Spread filling across the wrapper in a horizontal line. Lift up the end nearest you and tuck over, folding the sides in while rolling upwards. Seal end with a dab of water.
3
To fry the spring rolls, heat 1 inch of rice bran oil to 350F in a wok or deep-sided pan.
4
Fry in batches, about 1 minute on each side, until deep golden brown. Remove to paper towels to drain.
For the Sauce
5
Mix sugar, rice vinegar, and water in a small sauce pot over medium-high heat. When the mixtures starts to boil, add the garlic and chili flakes. Reduce to a simmer and cook for another couple of minutes. Add the Sriracha.
6
In a separate small bowl, mix the cornstarch and cold water. While the sauce is simmering, add the cornstarch mixture and salt to taste. Continue cooking while constantly stirring, until the mixture reaches desired thickness, about 3-5 minutes.
To Serve
7
Let the sauce cool and serve in small bowls. Cut the spring rolls in half on a bias and serve hot.