Vegetable spring rolls

Method

1. 1 Toss the shredded cabbage with salt for 15 minutes, then squeeze out the excess water using a towel.
2. 2 Vegetables, lacking fat and meat to retain water, need to be squeezed dry even more thoroughly than meat fillings.
3. 3 Sauté shredded carrots, shiitake mushrooms, and bean sprouts for 3 minutes, then mix with soaked and chopped vermicelli noodles.
4. 4 Season with soy sauce and let the filling cool completely.
5. 5 Wrap the bundle tightly and seal the joints with cornstarch paste.
6. 6 Fry the first batch at 150 degrees for 6 minutes and the second batch at 190 degrees for 2 minutes to keep the crust crispy for longer.

With an appliance

• Air fryer 45 min

  Replace the frying pan twice: spray with oil, then heat in a hot air oven at 180 degrees for 12 minutes and at 200 degrees for 4 minutes.