150gramsclear mung bean noodlessoaked in hot water
4shiitake mushroomsfresh not dried
½cupblack fungus mushroom
¼ tspblack pepper
Spring Roll Wrapper Glue
Soak your noodles in hot water (not boiling) for a maximum of 2 minutes. Rinse with cold water and strain. Finely snip them with scissors so it's easier to wrap them in the spring roll.
In your food processor, finely chop cabbage, carrots, shiitake mushrooms and black fungus. Pour into a large mixing bowl along with noodles. Add eggs, black pepper, soy sauce, and garlic. Mix until well combined.
In a small bowl mix together your flour and water for the "glue"
Place your wrapper on a flat surface in a diamond shape where the south point is facing you. Brush the top point with some glue. Then add 1.5 tbsp of mixture into the middle of the wrapper. Roll and tuck in the sides until you've sealed the spring roll. Set aside.
Add avocado oil into a medium size pot. Set heat to medium high heat. Bring to medium level. Carefully add about 7-8 spring rolls and fry for 4 minutes until golden brown. Keep turning them every now and then.
Place on a paper towel to dry off excess oil. Serve and enjoy!
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Leftover spring rolls can be frozen in an airtight bag or container. It can last a month before freezer burn appears.
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