Step 1

Soak the shiitake mushroom in the warm water for 15 minutes. Then squeeze the water out and cut it into small pieces. Soak the glass noodles in hot water for 15 minutes. Drain the water out and cut into small threads. Shred cabbage and carrots. Cut spring onions into thin slices.

Step 2

Heat the pan over medium high heat, drizzle oil. Add minced garlic and saute for a few seconds until fragrant. Add mushrooms, carrots, cabbage and saute for 1-2 minutes until the vegetables are slightly wilted. Next, add the glass noodles. Add seasonings: soy sauce, sugar, sesame oil, salt, and pepper.

Step 3

Toss everything well. Remove from heat and finish with spring onions. Let it cool down completely.

Step 4

Make a flour glue with water and plain flour to seal the spring rolls. Scoop 2 tablespoons of fillings and place it on one side of the wrapper. Roll to the middle and fold from both sides. Then, keep rolling it tight and seal it with flour glue. Repeat the process until all the fillings run out.

Step 5

Fill the frying pot with oil at least 3” high for deep frying. Heat the oil to 350F/200C and once the oil is hot enough add the spring rolls and fry for 6-8 until crispy golden brown.