These vegetable egg rolls combine the pleasant crunch of the fried shell with the freshness of the garden. Recipe https://omnivorescookbook.com/chinese-new-year-recipesClick more to see ingredients INGREDIENTSEgg rolls2 tablespoons dried wood ear mushrooms1/2 bundle (1.8 oz / 50 g) mung bean vermicelli2 tablespoons peanut oil 4 cups shredded cabbage1 cup shredded carrot4 scallions, sliced 1 thumb ginger, minced 3/4 teaspoon salt1/2 teaspoon sugar 1/2 teaspoon white pepper1 tablespoon sesame oil1 pack spring roll wrappers (thawed if using frozen)Vegetable oil, for fryingDipping Sauce2 tablespoons vegetarian oyster sauce1 teaspoon Chinkiang vinegar1/2 teaspoon soy sauce2 teaspoons sugar2 tablespoons waterCheck out more cooking notes at https://omnivorescookbook.com/chinese-new-year-recipes***Check out my cookbook:https://amzn.to/3uZka2t***Follow Omnivore's Cookbook onPinterest: http://www.pinterest.com/OmnivorCookbook/Instagram: http://instagram.com/omnivorescookbookFacebook: http://www.facebook.com/omnivorescookbookTwitter: https://twitter.com/omnivorcookbookVIDEO EQUIPMENTCamera: https://amzn.to/2Q6QBb9Lens: http://amzn.to/1UUFFaiTripod: http://amzn.to/1K5Xi6sSoftware: Final Cut ProMUSIC CREDIThttps://artlist.io
