Instructions
- In a wok, saute garlic and onions until wilted. Add the carrots, mushrooms, and wansoy.
Stir-fry for 2 minutes. - Add the Mama Sita’s Oyster Sauce and water. Mix well. Cover and simmer for another
2 minutes. Season with salt and pepper. - Remove from heat. Combine the cabbage, noodles, and nuts. Mix to blend well.
- Place 2 tbsp of filling on each wrapper. Fold and seal with water.
- Deep-fry the spring rolls in hot oil until golden brown. Remove from heat and drain in a
colander. - Serve hot with 3 kinds of Mama Sita’s dipping sauces.
Ingredients
English
Metric
Ingredient
2 tbsp
30 mL
Oil
3 cloves
9 g
Garlic, chopped
1 pc
30 g
Red onion, sliced
1/2 pc
50 g
Carrot, julienned
2 tbsp
Cloud ear mushroom, soaked in water and julienned
2 tsp
5 g
Coriander leaves (wansoy), coarsely chopped
3 tbsp
45 g
Mama Sita's Oyster Sauce
2 tbsp
30 mL
Water
1/8 tsp
Salt
pinch
Ground black pepper
60 g
Bean thread noodles (sotanghon), soaked in water for 10 minutes
1 cup
100 g
Cabbage, julienned
3 tbsp
20 g
Toasted peanuts, coarsely chopped
10 pcs
Spring roll wrappers, medium-sized
2 cups
500 mL
Oil for frying
Dipping sauces:
Mama Sita's Java Sauce (with chopped red chilies)
Mama Sita's Sweet Chili Sauce (with crushed garlic)
Mama Sita's Spiced Vinegar (Sinamak)