1. Soak mung noodles in warm water until soft. Drain and cut into small pieces, set aside.
2. Meanwhile, combine soy sauce, cornstarch and sesame oil in a bowl. Sautee garlic, ginger and green onions in oil and add bean sprouts, frying for 30 seconds. Add sliced mushrooms and carrots. Stir fry 1 minute. Add cabbage and fry for 30 seconds.
3. Add Sauce mixture to vegetable mixture and stir until thick. Toss in mung noodles and turn off heat.
4. Soak wrappers in water to soften. Place a few spoonfuls of vegetable mixture near the edge of the wrapper. Roll slightly, fold in the outer edges, and continue to roll to the end.
5. Deep fry in oil or ghee for 2-3 minutes.
close window |
