Name: Vegetarian Spring Rolls (with 3 Kinds of Dipping Sauces)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 2-4
Cuisine: Filipino
Ingredients: 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)

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.