Ingredients:
- 1 1/2 cups bean thread noodles or rice vermicelli, cooked
- 3/4 cup bamboo shoots
- 1 carrot, grated
- 4 green onions, chopped
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup soy sauce
- 1/4 cup sugar
- 2 tbsp sesame oil
- spring roll wrappers
- Approx. 1 cup water
Preparation:
In a large mixing bowl, combine the noodles, carrots, green onions, cilantro and bamboo shoots. Add the soy sauce and sugar and combine well.
In a large sauce pan, heat the sesame oil over medium-low heat. Add the noodles and veggie mixture and pan fry for 3-5 minutes, just until veggies are barely tender.
Submerge spring roll wrappers in water until pliable one at a time. Place 2 to 3 tablespoons in wrappers and wrap your spring rolls. Serve with a dipping sauce.
More Vegetarian and Vegan Chinese Recipes:
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Sweet and Sour Tofu with Vegetables
Low-Fat Chinese Vegetable Stir-Fry
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Chinese Style Spring Rolls
Sweet Cabbage Stir Fry
Chinese Style Stir-Fry with Seitan and Hoisin Sauce
Sweet and Sour Tempeh Recipe
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