Vegan Spring roll

It's time for  "Kin Je festival" (eating vegetarian food) again, and I came up with my favorite menu.

In "Kin Je festival" we don't eat egg, meat, garlic and garlic chive, it's not exactly the same as western kind of vegetarian ^^. And yes I didn't add then in my spring roll. But it's still delicious without them, as we use ginger to add lovely fragrance and mushroom instead of meat. 
You may think that it's not an easy recipe, but the fact is it's very, very easy to make. Because you stir fry everything before frying, you don't have to be afraid that it's not fully cooked, the only hard part is deep frying. But as long as you don't throw the spring roll into the hot oil (place it gently is the better way to prevent splashing) and keep the heat at medium,  you will be fine. To make you life easier you can soak the glass noodle, cut into piece and refrigerate it, and yes the dried shiitake too. Just place the dried mushroom in a bowl of water and refrigerate it the day before with this way you don't have to wait. Wrapping the spring roll is quite fun ^^, you can let your family member help you and turn it into a spring roll party! I use shimeji mushroom but you can use other kind of mushroom too, but don't forget to cut it into thin slice if it's large.
I love serving this deep fried snack with sweet ad sour dipping sauce (I give you the recipe too), if you like you can add finely chopped roasted peanut into the dipping sauce for more nutty taste.

Recipe: Vegan Spring roll
สูตรภาษาไทย: ปอเปี๊ยะเจ

日本語のレシピ：ヴィーガン春巻き
Youtube: ปอเปี๊ยะเจ, Vegan Spring roll, ヴィーガン春巻き

Vegan Spring roll

Makes 25 spring rolls

Spring rolls 
5............................ Dried shiitake
80g ........................ Glass noodles
2 tbsp .................... Rice bran oil
1/2 tbsp ................. Ginger, finely chopped
100g ...................... Shiitake mushroom, sliced the bottom off
100 g ..................... Carrot, sliced
350 g ..................... Cabbage, finely sliced
2 tbsp .................... Soy sauce
2 tbsp .................... Mushroom sauce
1 tsp ....................... Sugar
1/2 tsp ................... Ground Pepper
25 .......................... Spring roll wrappers
............................... Rice bran oil, for frying

Dipping sauce
2 tbsp ..................... Water
6 tbsp ..................... Sugar
1/2 tsp .................... Salt
4 tbsp ..................... Vinegar
................................ Carrot, finely chopped

................................ Coriander, chopped

  Put the dried shiitake in a bowl of water, and leave for 1-2 hours.

  Remove the shiitake from the water. Trim the tough ends of the shiitake. And cut into thin slices.

 Put the glass noodle into a bowl of water, and leave for 30 minutes.

 Then cut into 10 cm long, and set aside.

Heat the fry pan over medium heat.
Pour 2 tbsp of oil into the pan with ginger, and shiitake slices.
Cook until fragrance.

 Put the shimeiji mushroom into the pan, and cook until soften.

 Put carrot and cabbage into the pan.

 Season with soy sauce, mushroom sauce, sugar and pepper.

 Cook until soften.

 Add the glass noodle.

 Cook until done.

 Remove from the heat and let it cool.

Meanwhile, make the dipping sauce.
Put the water, sugar, salt and vinegar into a bowl.
Heat in a microwave for 2 minutes or until very hot, stir to melt the sugar and let it cool completely.

 Wrap the filling with spring roll wrapper.

 And seal the edge with water.

 Do the same for the rest.

 Pour the oil into a frying pan.

 Heat until 170℃  
Fry the spring roll.

 Until golden brown.

Put the carrot and coriander into the dipping sauce bowl.
Serve the spring roll with dipping sauce.

Vegan Spring roll