Crispy Vegetarian Spring Rolls

Soak the rice vermicelli in cold water for 15 minutes, or until pliable, then drain well. In a large bowl, combine the shredded cabbage, julienned carrots, bean sprouts, and the white parts of the spring onions.

Heat the sesame oil in a large skillet or wok over high heat. Add the vegetable mixture and stir-fry for 1 to 2 minutes until the cabbage just starts to soften. Add the soy sauce and Shaoxing wine, then cook for another minute until slightly reduced. Toss in the drained noodles, chopped coriander, and the green parts of the spring onions. Mix well, then spread the filling on a plate or tray and let it cool slightly.

Place a spring roll wrapper on a clean surface in a diamond shape. Spoon about 1 heaped tablespoon of filling near the center and shape it into a short log. Fold the bottom corner up over the filling, fold in both sides, then roll tightly. Seal the top corner with a little water. Repeat with the remaining wrappers and filling.

Heat the vegetable oil in a deep pan to 180C. Fry the spring rolls in batches for 4 to 5 minutes, turning as needed, until crisp and golden brown. Drain on a wire rack or paper towel. For the dipping sauce, stir together the crispy chili and garlic oil, rice vinegar, and sliced spring onion in a small bowl. Serve the spring rolls hot with the dipping sauce or sweet chili sauce.