Crispy Gluten-Free Rice Paper Spring Rolls

For Spring Rolls

• 12 pieces 6-inch round rice paper
• 150 grams extra firm tofu (drained & cut into strips)
• 110 grams carrots/bamboo shoots (shredded - 1 cup)
• 21 grams dried wood ear mushrooms (soaked & sliced - ¾ cup)
• 140 grams cabbage (shredded - 2 cups)
• 140 grams purple cabbage (shredded - 2 cups)
• ¼ teaspoon sea salt
• 125 grams fresh shiitake mushrooms (sliced - 1 cup)
• 1 bunch glass noodles (soaked & cut into portions)
• 120 milliliter water (½ cup)
• 2 tablespoons tamari
• ½ teaspoon ground white pepper
• ¼ teaspoon five spices powder
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 teaspoon sesame oil
• cooking oil (for cooking & deep-frying)

For Dipping Sauce

• 1 tablespoon tamari
• 2 tablespoons rice vinegar
• 1 clove garlic (sliced)
• 2 pieces thumb-sized ginger

For Filling

1. 1

   Soak the dried wood ear mushrooms in a bowl of water for 30 minutes until soft, then slice them. In another bowl, soak the rice vermicelli glass noodles for 15 minutes until soft, then cut into shorter portions.

2. 2

   In a frying pan, heat ½ tablespoon oil over medium heat and pan-fry the tofu until golden brown on all sides. Transfer to a bowl and set aside. In the same pan, add another ½ tablespoon oil. Add the carrots, wood ear mushrooms, cabbage, and purple cabbage and stir-fry until slightly browned and starting to soften, then season with sea salt. Transfer to a bowl and set aside. Heat 1 more teaspoon of oil and sauté the shiitake mushrooms until fragrant. Add the rice vermicelli/glass noodles and pour in ½ cup water. Simmer for about a minute until the noodles have absorbed the water and are soft but still chewy.

3. 3

   Add the tofu, carrots, wood ear mushrooms, cabbage, and purple cabbage back to the pan and stir-fry briefly. Stir in the tamari and season with ground white pepper and five spices powder. Taste and adjust if necessary. In a small bowl, mix the cornstarch with 1 tablespoon water, then stir into the pan to thicken. Turn off the heat and stir in the sesame oil.

Assembling the Rolls

1. 1

   Prepare a dish or pan that fits your rice paper and pour warm water into it. Dip each rice paper into the warm water for about 15 to 20 seconds (or as directed on the packaging). The rice paper should become slightly soft but still elastic. Remove from the water and place onto a non-stick work surface.

2. 2

   Place the filling about 1 to 1.5 inches from the bottom of the rice paper. Fold the left and right edges in, then gently pull up the bottom to cover the filling. Press the filling firmly with your fingers and roll up tightly until the roll seals itself.

Frying the Rolls

1. 1

   Fill a deep pot with oil no more than half full — deep enough to cover the spring rolls. Heat the oil over medium-low heat until it reaches around 320°F (160°C). Make sure the spring rolls are dry to prevent oil splattering. Lower 2 to 3 rolls into the oil at a time, being careful they don't stick together. Fry for about 30 seconds until the bottom turns golden brown, then flip and fry for about 20 seconds more until evenly golden. Drain on paper towels. You can also pan-fry the rolls — just heat a tablespoon of oil in a pan and cook until golden brown on all sides.

For Dipping Sauce

1. 1

   In a saucepan, combine all dipping sauce ingredients. Heat over low heat and bring to a boil.