Sally Ling's Vegetarian Spring Rolls

**Yields 12 Spring Rolls 

Filling 

3 dried shiitake mushrooms, soaked in warm water for 25 minutes 

1⁄2 head flat or green cabbage (about 1 pound), thinly shredded into 2-inch strips 

3 small carrots, peeled and julienned to 2-inches long 

2 scallions, trimmed, halved lengthwise, and chopped into 2-inch pieces 

3 tablespoons vegetable oil 1 teaspoon sugar
1 teaspoon salt
1⁄4 teaspoon white pepper 

12 spring roll skins, store-bought (plus extra, in case some rip) 

1 egg, or 1 tablespoon all- purpose flour (to “glue” the rolls) 

3 cups vegetable oil, for frying 

Prep list 

REMOVE THE MUSHROOMS from the water. Cut off and discard the stems, then thinly slice the mushrooms. 

LINE A BAKING SHEET with paper towels for the finished spring rolls. PREPARE AND MEASURE the remaining ingredients. 

Cooking 

Make the filling: Heat a large pan over medium heat. Once the pan is hot, add the 3 tablespoons of oil. When it shimmers, add the cabbage, the carrots, and the mushrooms and cook, stirring frequently, until all the vegetables are tender, about 10 minutes. 

Add the scallions, the sugar, the salt, and the white pepper. Mix to combine. Let cool at room temperature. You can spread the filling on a baking sheet to speed the cooling process. 

Before you begin wrapping, make the “glue,” either by whisking the egg or by combining the flour and 1 tablespoon of warm water. Set aside. 

When the filling has cooled, wrap the spring rolls (see photo instructions on next page): Place the spring roll skin at a 45-degree angle, with the corner pointing at you. Place 1⁄4 cup of the filling on the skin. Tightly roll the skin over and fold in the sides to trap the filling. Continue rolling, keeping the filling loose but being firm with the rolling. Paint the edges of the skin with the glue. 

Fry the spring rolls: Over medium heat, bring the 3 cups of oil to 350oF in a medium sauce pot. (A pot about 6 to 8 inches in diameter works best; you will require less oil and limit the mess.) 

Gently place the spring rolls into the oil to prevent splatter. Fry until golden, about 90 seconds, turning the spring rolls halfway through. 

Remove with a slotted metal spoon or tongs, and transfer to the prepared baking sheet to absorb the excess oil.