Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place the soaked wood ear mushrooms on a cutting board and slice them into thin strips.
Watch out
Curl your fingers while holding the mushrooms
do not place fingers too close to the blade to avoid accidental cuts
Drain the soaked glass noodles and cut them on a cutting board into short lengths of about 3 to 5 cm.
Watch out
Glass noodles that are too long will interfere with rolling and chewing
be sure to cut them short
Heat a wok over medium heat and add 2 tbsp of cooking oil. Add 60g of shredded carrots first, and stir-fry for about 1 minute until softened.
local_fire_departmentmedium heatWatch out
Carrots are hard in texture and must be fried first to soften, otherwise they will remain unevenly cooked compared to other vegetables.
Add 60g of shredded cabbage or kohlrabi to the wok, stir well, then add 60g of Shimeji mushrooms and stir-fry until slightly softened.
local_fire_departmentmedium heatWatch out
Shimeji mushrooms will release moisture
keep stir-frying over medium heat for even cooking
Add 60g of shredded wood ear mushrooms and 60g of shredded snow peas, then stir-fry evenly until all vegetables are mixed and softened.
local_fire_departmentmedium heatWatch out
Shredded snow peas cook quickly
do not overcook so they retain their vibrant green color and crispiness
Add 1 tbsp oyster sauce, 1 tsp soy sauce, 0.5 tsp salt, 0.25 tsp white pepper, 0.5 tsp sugar, and 0.5 tsp sesame oil. Stir-fry well until seasoned evenly.
local_fire_departmentmedium heatWatch out
Stir-fry quickly after adding seasonings to prevent soy sauce from scorching and becoming bitter.
Add the cut glass noodles and toss quickly with the vegetables until the noodles absorb all the delicious vegetable juices.
local_fire_departmentmedium heatWatch out
Glass noodles absorb liquid rapidly
stir continuously after adding to prevent sticking to the bottom
Mix 1 tsp cornstarch with 1 tbsp water into a slurry, pour into the wok, and stir-fry until the sauce is fully thickened and absorbed, leaving the filling dry and free of extra liquid.
local_fire_departmentmedium heatWatch out
If the filling remains watery, it will tear the spring roll wrappers and cause hot oil splatters during frying
ensure it is completely dry
Turn off heat, transfer the cooked filling onto a large plate, spread it out, and let it cool completely to room temperature.
Watch out
Hot filling releases steam which turns the wrappers soggy and tearable
ensure filling cools completely before wrapping
In a small bowl, mix 2 tbsp flour and 3 tbsp water (about 45ml) with a spoon until a smooth, lump-free paste forms, which will be used to seal the spring rolls.
Watch out
The flour paste must be sufficiently thick
if too runny, it won't seal the spring roll ends securely
Place a thawed spring roll wrapper in a diamond shape. Place about 2 tbsp cooled filling 5 cm above the bottom corner. Fold the bottom corner up over the filling and pull back tightly. Roll once forward, fold left and right corners inward, smear flour paste on the top corner, and roll tightly to seal. Repeat to make 10 rolls, and cover wrapped rolls with plastic wrap to prevent drying.
Watch out
Keep the wrapper pulled tight while rolling so no air pockets remain inside, otherwise the rolls will absorb excess oil during deep-frying.
Deep Frying Safety Warning: Pour about 500ml oil into the wok (about 5cm deep) and heat to 175°C (350°F). Test by dropping a small piece of wrapper into the oil; if it sizzles and floats immediately, the oil temperature is ready. Hot oil splatters easily and can cause severe burns; never drop spring rolls directly into hot oil.
Gently slide the wrapped spring rolls into the hot oil along the side of the wok, and deep-fry over medium heat for about 1.5 minutes. Use chopsticks to turn them occasionally for even cooking until all sides turn golden brown and crispy.
local_fire_departmentmedium heatWatch out
Frying takes only around 1.5 minutes
watch the color closely to prevent burning
Use a mesh strainer to scoop up the golden crispy spring rolls, drain excess oil thoroughly, and transfer to a plate lined with paper towels to absorb residual grease before serving.
Watch out
Freshly fried spring rolls have extremely hot fillings
do not bite into them immediately to prevent oral burns
Classic Buddha's Delight (Luo Han Zhai)
Foolproof Pan-Fried Dumplings Method
Quick Braised Chicken and Potatoes
Sichuan Dry-Fried Green Beans
Sweet and Sour Pork Ribs with Preserved Plums
Crispy Sesame Scallion Pancake