Egg Rolls

Nguyên liệu

• 0.5 oz dried shiitake mushroom
• 2 oz vermicelli noodles
• 0.25 oz cloud ear fungus
• 8 oz cabbage
• 4 oz celery
• 3 oz carrot
• 1 oz snow pea
• 3 clove garlic
• 20 piece egg roll wrapper
• 16 oz oil
• 2 tbsp flour
• 2 tbsp water
• 1 tbsp oil
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp Kikkoman® Vegetarian Oyster Sauce
• 0.25 tsp white pepper
• 1 tbsp Kikkoman® Sesame Oil

Cách làm

1. 1

   We'll be using a bunch of dried ingredients, so we'll start by rehydrating them all separately.

2. 2

   First, prepare the cabbage. Cut away and discard the hard stalk in the center, where it's very thick and dense. Stack the leaves and chop into very thin strips.

3. 3

   Heat your wok on high heat until it's hot, or about a minute.

4. 4

   The wrappers are usually slightly stuck together. You'll want to peel each individual wrapper off and create a loose stack. Do this for the number of egg rolls you're making. Quickly put the rest back in the packaging so they don't dry out.

5. 5

   Heat oil in a deep pot over high heat. Let the oil reach 330°F (165°C), then turn the heat to low.