Ingredients

1/4 cabbage, julienned
1 carrot, julienned
60g snow peas, julienned
60g wood ear mushrooms, finely chopped
2 spring onions, finely diced
1 tbsp peanut oil + more for frying
1/2 tsp salt
1/4 tsp MSG
1 tbsp soy sauce
1 tsp corn flour (mixed with 2 tbsp water)
10 spring roll wrappers

Dipping sauce

2 tbsp fish sauce
20g palm sugar
Juice of a lime
2 tbsp water
small piece of ginger, grated
1 garlic clove, grated
2 birds eye chillies, finely sliced

Method

1. In a wok, heat the oil. Stir in the cabbage, carrot, snow peas, mushrooms and spring onion until the vegetables are cooked (approx 67 minutes).
2. Add salt, MSG and soy sauce. Mix well.
3. Add the corn flour mixture and stir until it thickens.
4. Remove from heat and let it cool.
5. Take a spring roll wrapper and place a spoonful of the filling on one end of the wrapper.
6. Roll up the wrapper tightly, tucking in the sides as you go.
7. Brush the edges with water to seal the roll.
8. Heat the oil in a large pan and deepfry the spring rolls until golden brown.
9. Serve with dipping sauce and enjoy!