炸春卷

Heat 2 tablespoons of oil in a pan over medium-high heat. Add the diced mushrooms and stir them constantly for about 5 minutes, or until they turn light yellow and visibly shrink. Add the garlic and shallots, stirring them in. Add the cabbage and carrots, and continue to stir-fry for an additional 2 minutes.

Add the glass noodles and a small amount of water to the pan. Stir until the noodles are cooked through. Mix in the mushroom sauce (or vegetarian oyster sauce), soy sauce, and sugar. Continue stirring until all the ingredients are well combined, then turn off the heat. Stir in the chopped cilantro briefly, and transfer the made filling to a bowl to cool down before you begin wrapping.

Carefully separate the spring roll wrappers. Lay one wrapper out in a diamond shape. Place a portion of the filling near the bottom corner, then begin rolling it up tightly from that bottom edge.

Fold both the left and right corners of the wrapper inward, towards the center. Continue rolling the wrapper upwards. To seal, brush a small amount of water along the top edge.

Once rolled, set the spring roll aside. Repeat this process with the remaining wrappers and filling until all the filling is used. Pour the remaining vegetable oil into a clean pan and heat it over medium heat. Fry the spring rolls until they are golden brown on both sides, then transfer them to paper towels to drain any excess oil.

Cut the fried spring rolls into your desired size and serve them immediately with sweet plum sauce.