Vegetable Spring Rolls with Dipping Sauce

Prepare the noodles by soaking glass noodles in warm water for 10 minutes until soft, then drain and roughly chop into shorter strands.

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, sautéing for 30 seconds until fragrant.

Add the mushrooms, cabbage, and carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables have softened and any excess moisture has evaporated.

Stir in the chopped noodles, soy sauce, and sesame oil. Mix well to combine, then remove from heat and let the filling cool completely. Moisture is the enemy of crispiness, so ensure the filling is dry.

Lay one spring roll wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of the filling on the bottom third of the wrapper.

Fold the bottom corner up over the filling, then fold in the left and right sides. Roll upward tightly. Dab a small amount of the cornstarch slurry on the top corner to seal the roll.

Heat the frying oil in a deep pot to 350°F (175°C). Carefully slide 4-5 spring rolls into the oil at a time.

Fry for 3-5 minutes, turning occasionally, until the rolls are a deep golden brown and crispy. Drain on a wire rack or paper towels.

Serve hot with sweet chili sauce on the side for dipping.