Takeout-Style Veggie Egg Rolls

• glass noodle3.5 ounce
• hot water0
• shredded cabbage2 cup
• shredded carrot1 cup
• scallions½ cup
• onion powder1 teaspoon
• garlic powder1 teaspoon
• salt½ teaspoon
• black pepper1 teaspoon
• soy sauce3 tablespoon
• sesame oil1 tablespoon
• wheat egg roll wrapper12
• water1 tablespoon
• vegetable oil0

Instructions

1. 1

   Place the glass noodles in a large bowl and add enough hot water to cover.

2. 2

   Let sit for 10 minutes, until softened.

3. 3

   Drain the noodles and chop into ½-inch (1-cm) pieces.

4. 4

   In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil.

5. 5

   Toss until well combined.

6. 6

   Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center.

7. 7

   Fold the bottom of the wrapper over the filling, then fold in the sides and roll.

8. 8

   Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll.

9. 9

   Repeat with the remaining wrappers and filling.

10. 10

    Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F(160˚C).

11. 11

    Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown.

12. 12

    Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.

13. 13

    Enjoy!