Crispy Vegan Spring Rolls

Filling

1. If you are using frozen wrappers, they need to be completely thawed before using them. You can do so by leaving them at room temperature for a few hours.
2. Place the glass noodle in a medium size bowl and the dried mushrooms in another separate bowl. Fill both bowls with warm water to hydrate the ingredients,
3. The glass noodles won't take longer than 8-10 minutes, when they have softened, drain the water, cut using scissors into smaller pieces, and set aside.
4. The dried mushrooms will need to be soaked for at least 15 minutes. Then drain and set aside.
5. Cut the fresh vegetables. Thinly slice the onion, garlic, carrots, and cabbage.
6. When the mushrooms are ready, squeeze all the water out and slice them into thin strips as well.
7. Heat some oil in a wok or large frying pan over medium-high heat.
8. Add the onion and sautée for 1-2 minutes. Then add the garlic. Stir for 1-2 minutes making sure it doesn't burn.
9. Add mushrooms, sautée for 2-3 minutes, and then add the cabbage and carrot. Cook for about 4 minutes or until the carrot starts to soften.
10. Add white pepper, vegan oyster sauce, and a pinch of salt. Stir well. If you are using soy sauce instead of vegan oyster sauce, you may need to add some cornstarch slurry at this point.
11. Make some space in the center of the wok or pan and add the vermicelli or glass noodles. Mix well making sure the noodles absorb all the extra moisture.
12. Add the sesame oil, stir one last time, and turn off the heat.
13. Leave the filling to cool for about 15 minutes.

Wrap the Spring Rolls

1. Make the "glue mixture" that will help us seal the vegan spring rolls. Combine the flour and water and mix well using a fork or your finger. If the mixture is too thick, add some more water and if the mixture is too runny, add some more flour.
2. Separate one wrapper and place it on a wooden surface creating a diamond shape.
3. Add about two tablespoons of the filling mixture a the bottom part of the wrapper.
4. Using your hand, lift the bottom corner and start wrapping the filling making sure you are creating some pressure so the filling doesn't stay loose.
5. Fold both sides towards the center of the wrapper.
6. Add some "glue" to the top of the wrapper as seen in the picture. You can now fold the roll towards the top edges of the wrapper so you form a nice veggie spring roll.

Cooking

1. To deep-fry, the spring rolls, simply heat enough oil using a frying pan. To make sure the oil is hot enough, add a little corner of a spring roll wrapper and if it starts bubbling, the pan is ready.
2. Add the first batch of spring rolls. Depending on the size of your frying pan you will be able to add more or fewer rolls at a time, always making sure you don't overcrowd the pan.
3. Start cooking the rolls on medium heat. After a few minutes, when they start to get a golden color, bring the heat to high to get that extra crispiness.
4. When they have a nice brown color, place them on a paper towel to release any excess oil and they will be ready to enjoy.