Vegetable Spring Roll Stir-Fry
Crispy spring roll wrappers and glass noodles tossed with cabbage, mung sprouts, shiitake mushrooms and garlic in a vegetable stir-fry for four.
TOTAL TIME
22 min
ACTIVE TIME
16 min
QUANTITY
~1.7 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/17
Tools0/15
Ingredients0/17 gathered · 4 servings
80g
500ml300g
200g
150g
4clove
20g
4piece
3tbsp1tbsp
1tbsp
1tsp
1tbsp
60ml
200g
1tsp16piece
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 80g | — | — | |
| 2 | | 500ml | — | — | |
| 3 | 300g | — | — | ||
| 4 | | 200g | — | — | |
| 5 | | 150g | — | — | |
| 6 | | 4clove | — | — | |
| 7 | | 20g | — | — | |
| 8 | | 4piece | — | — | |
| 9 | | 3tbsp | — | — | |
| 10 | 1tbsp | — | — | ||
| 11 | | 1tbsp | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 1tbsp | — | — | |
| 14 | | 60ml | — | — | |
| 15 | | 200g | — | — | |
| 16 | | 1tsp | — | — | |
| 17 | 16piece | — | — |
Tools16 items
Serveware1 item
Procedure45 steps
1 of 45
Put the glass noodles into a large bowl.
Dried glass noodles · 80 g
⏱ 5s
ResultDried glass noodles2 of 45
Pour boiling water over the noodles to cover them completely.
Water · 500 ml⏱ 10s
ResultDried glass noodles and water3 of 45
Leave the noodles to soak until tender and translucent, about 15 minutes.
⏱ 15 min
ResultSoaked glass noodles4 of 45
Tip the soaked noodles into a colander and drain away the soaking water.
⏱ 15s
ResultDrained glass noodlesused in step 405 of 45
Place the cabbage on the chopping board.
Green cabbage · 300 g
⏱ 5s
ResultGreen cabbage6 of 45
Shred the cabbage into thin strips about 5 cm long with a chef's knife.
⏱ 1 min
ResultShredded cabbage7 of 45
Transfer the shredded cabbage to a large mixing bowl.
⏱ 10s
ResultShredded cabbage8 of 45
Place the carrots on the chopping board.
Carrots · 200 g⏱ 5s
ResultCarrots10 of 45
Cut the peeled carrots into thin matchstick strips about 5 cm long.
⏱ 1 min
ResultJulienned carrots11 of 45
Add the julienned carrots to the bowl with the cabbage.
⏱ 10s
ResultShredded cabbage and julienned carrots12 of 45
Place the shiitake mushrooms on the chopping board.
Shiitake mushrooms · 150 g⏱ 5s
ResultShiitake mushrooms13 of 45
Slice the shiitake mushrooms thinly, discarding the tough stems.
⏱ 45s
ResultSliced shiitake mushrooms14 of 45
Add the sliced mushrooms to the bowl of vegetables.
⏱ 10s
ResultSliced shiitake mushrooms and shredded cabbage and julienned carrotsused in step 3715 of 45
Place the garlic cloves on the chopping board.
Garlic · 4 clove⏱ 5s
ResultGarlic16 of 45
Crush each garlic clove flat with the side of the knife and pull away the skin.
⏱ 20s
ResultPeeled garlic cloves17 of 45
Finely chop the peeled garlic cloves into a fine mince.
⏱ 30s
ResultFinely chopped garlic18 of 45
Sweep the chopped garlic into a small bowl and set aside.
⏱ 5s
ResultFinely chopped garlic19 of 45
Place the ginger on the chopping board.
Ginger · 20 g⏱ 5s
ResultGinger21 of 45
Finely chop the peeled ginger into a very fine mince.
⏱ 30s
ResultFinely chopped ginger22 of 45
Add the chopped ginger to the bowl with the garlic.
⏱ 5s
ResultFinely chopped garlic and finely chopped gingerused in step 3523 of 45
Lay the spring onions on the chopping board.
Spring onions · 4 piece⏱ 5s
ResultSpring onions24 of 45
Trim the root end and any damaged outer leaves from each spring onion with a chef's knife.
⏱ 30s
ResultPeeled spring onions25 of 45
Slice the spring onions thinly on a slight angle, keeping the white and green parts together.
⏱ 30s
ResultThinly sliced spring onions26 of 45
Transfer the sliced spring onions to a separate small bowl and set aside.
⏱ 5s
ResultThinly sliced spring onionsused in step 4727 of 45
Measure the soy sauce into a medium bowl.
Soy sauce · 3 tbsp
⏱ 5s
ResultSoy sauce28 of 45
Add the oyster mushroom sauce to the bowl.
Oyster mushroom sauce · 1 tbsp
⏱ 5s
ResultSoy sauce and oyster mushroom sauce29 of 45
Pour the sesame oil into the bowl.
Sesame oil · 1 tbsp⏱ 5s
ResultSoy sauce and oyster mushroom sauce and sesame oil30 of 45
Add the ground white pepper to the bowl.
Ground white pepper · 1 tsp⏱ 5s
ResultOyster mushroom sauce mixture31 of 45
Spoon in the cornstarch.
Cornstarch · 1 tbsp⏱ 5s
ResultOyster mushroom sauce mixture32 of 45
Whisk everything together until the cornstarch is fully dissolved and the sauce is smooth.
⏱ 20s
ResultWhisked stir-fry sauceused in step 4333 of 45
Pour the vegetable oil into the wok.
Vegetable oil · 60 ml
⏱ 5s
ResultVegetable oil34 of 45
Set the wok over the highest heat and let the oil heat until it shimmers and wisps of smoke begin to rise.
⏱ 1 min 30s
ResultHot oil35 of 45
Tip the garlic and ginger into the hot oil.
⏱ 5s
ResultHot oil and finely chopped garlic and finely chopped ginger36 of 45
Stir-fry the garlic and ginger, moving them constantly, until golden and fragrant but not burnt.
⏱ 20s
ResultFragrant garlic and ginger37 of 45
Tip all the shredded vegetables from the bowl into the wok.
⏱ 10s
ResultSliced shiitake mushroom and shredded cabbage mixture38 of 45
Toss and stir-fry the vegetables over high heat, turning them constantly with tongs, until the cabbage is wilted and the carrots are just tender but still have a little bite.
⏱ 3 min
ResultWilted stir-fried vegetables39 of 45
Add the bean sprouts to the wok.
Mung bean sprouts · 200 g⏱ 5s
ResultWilted stir-fried vegetables and mung bean sprouts40 of 45
Add the drained glass noodles to the wok, snipping them with scissors if they are very long.
⏱ 10s
ResultDrained glass noodles and wilted stir-fried vegetables and mung bean sprouts41 of 45
Toss everything together with tongs until the noodles and sprouts are evenly mixed through the vegetables.
⏱ 1 min
ResultNoodle-tossed stir-fry42 of 45
Sprinkle the salt evenly over the stir-fry.
Salt · 1 tsp⏱ 5s
ResultNoodle-tossed stir-fry and salt43 of 45
Pour the stir-fry sauce over everything in the wok.
⏱ 5s
ResultNoodle-tossed stir-fry and salt and whisked stir-fry sauce44 of 45
Stir-fry everything together briskly, turning the filling constantly so the sauce coats every strand and the cornstarch thickens the juices to a glaze, about 1 minute.
⏱ 1 min
ResultSauced spring roll stir-fryused in step 4645 of 45
Arrange the spring roll wrappers on a large plate beside the wok, ready to serve.
Spring roll wrappers · 16 piece
⏱ 10s
Total Time22 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 80 g | | Put the glass noodles into a large bowl.⏱ 5sResultDried glass noodles |
| 2 | 500 ml | | Pour boiling water over the noodles to cover them completely.⏱ 10sResultDried glass noodles and water |
| 3 | — | | Leave the noodles to soak until tender and translucent, about 15 minutes.⏱ 15 minResultSoaked glass noodles |
| 4 | Soaked glass noodlesstep 3 | | Tip the soaked noodles into a colander and drain away the soaking water.⏱ 15sResultDrained glass noodlesused in step 40 |
| 5 | 300 g | | Place the cabbage on the chopping board.⏱ 5sResultGreen cabbage |
| 6 | Green cabbagestep 5 | | Shred the cabbage into thin strips about 5 cm long with a chef's knife.⏱ 1 minResultShredded cabbage |
| 7 | Shredded cabbagestep 6 | | Transfer the shredded cabbage to a large mixing bowl.⏱ 10sResultShredded cabbage |
| 8 | 200 g | | Place the carrots on the chopping board.⏱ 5sResultCarrots |
| 9 | Carrotsstep 8 |  | Peel the carrots with a vegetable peeler.⏱ 30sResultPeeled carrots |
| 10 | Peeled carrotsstep 9 | | Cut the peeled carrots into thin matchstick strips about 5 cm long.⏱ 1 minResultJulienned carrots |
| 11 | Julienned carrotsstep 10 | | Add the julienned carrots to the bowl with the cabbage.⏱ 10sResultShredded cabbage and julienned carrots |
| 12 | 150 g | | Place the shiitake mushrooms on the chopping board.⏱ 5sResultShiitake mushrooms |
| 13 | Shiitake mushroomsstep 12 | | Slice the shiitake mushrooms thinly, discarding the tough stems.⏱ 45sResultSliced shiitake mushrooms |
| 14 | Sliced shiitake mushroomsstep 13 | | Add the sliced mushrooms to the bowl of vegetables.⏱ 10sResultSliced shiitake mushrooms and shredded cabbage and julienned carrotsused in step 37 |
| 15 | 4 clove | | Place the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 16 | Garlicstep 15 | | Crush each garlic clove flat with the side of the knife and pull away the skin.⏱ 20sResultPeeled garlic cloves |
| 17 | Peeled garlic clovesstep 16 | | Finely chop the peeled garlic cloves into a fine mince.⏱ 30sResultFinely chopped garlic |
| 18 | Finely chopped garlicstep 17 | | Sweep the chopped garlic into a small bowl and set aside.⏱ 5sResultFinely chopped garlic |
| 19 | 20 g | | Place the ginger on the chopping board.⏱ 5sResultGinger |
| 20 | Gingerstep 19 | | Scrape the skin off the ginger with a peeler.⏱ 20sResultPeeled ginger |
| 21 | Peeled gingerstep 20 | | Finely chop the peeled ginger into a very fine mince.⏱ 30sResultFinely chopped ginger |
| 22 | Finely chopped gingerstep 21 | | Add the chopped ginger to the bowl with the garlic.⏱ 5sResultFinely chopped garlic and finely chopped gingerused in step 35 |
| 23 | 4 piece | | Lay the spring onions on the chopping board.⏱ 5sResultSpring onions |
| 24 | Spring onionsstep 23 | | Trim the root end and any damaged outer leaves from each spring onion with a chef's knife.⏱ 30sResultPeeled spring onions |
| 25 | Peeled spring onionsstep 24 | | Slice the spring onions thinly on a slight angle, keeping the white and green parts together.⏱ 30sResultThinly sliced spring onions |
| 26 | Thinly sliced spring onionsstep 25 | | Transfer the sliced spring onions to a separate small bowl and set aside.⏱ 5sResultThinly sliced spring onionsused in step 47 |
| 27 | 3 tbsp | | Measure the soy sauce into a medium bowl.⏱ 5sResultSoy sauce |
| 28 | 1 tbsp | | Add the oyster mushroom sauce to the bowl.⏱ 5sResultSoy sauce and oyster mushroom sauce |
| 29 | 1 tbsp | | Pour the sesame oil into the bowl.⏱ 5sResultSoy sauce and oyster mushroom sauce and sesame oil |
| 30 | 1 tsp | | Add the ground white pepper to the bowl.⏱ 5sResultOyster mushroom sauce mixture |
| 31 | 1 tbsp | | Spoon in the cornstarch.⏱ 5sResultOyster mushroom sauce mixture |
| 32 | — | | Whisk everything together until the cornstarch is fully dissolved and the sauce is smooth.⏱ 20sResultWhisked stir-fry sauceused in step 43 |
| 33 | 60 ml | | Pour the vegetable oil into the wok.⏱ 5sResultVegetable oil |
| 34 | — | | Set the wok over the highest heat and let the oil heat until it shimmers and wisps of smoke begin to rise.⏱ 1 min 30sResultHot oil |
| 35 | Finely chopped garlic and finely chopped gingerstep 22 | | Tip the garlic and ginger into the hot oil.⏱ 5sResultHot oil and finely chopped garlic and finely chopped ginger |
| 36 | — | | Stir-fry the garlic and ginger, moving them constantly, until golden and fragrant but not burnt.⏱ 20sResultFragrant garlic and ginger |
| 37 | Sliced shiitake mushrooms and shredded cabbage and julienned carrotsstep 14 | | Tip all the shredded vegetables from the bowl into the wok.⏱ 10sResultSliced shiitake mushroom and shredded cabbage mixture |
| 38 | — | | Toss and stir-fry the vegetables over high heat, turning them constantly with tongs, until the cabbage is wilted and the carrots are just tender but still have a little bite.⏱ 3 minResultWilted stir-fried vegetables |
| 39 | 200 g | | Add the bean sprouts to the wok.⏱ 5sResultWilted stir-fried vegetables and mung bean sprouts |
| 40 | Drained glass noodlesstep 4 | | Add the drained glass noodles to the wok, snipping them with scissors if they are very long.⏱ 10sResultDrained glass noodles and wilted stir-fried vegetables and mung bean sprouts |
| 41 | — | | Toss everything together with tongs until the noodles and sprouts are evenly mixed through the vegetables.⏱ 1 minResultNoodle-tossed stir-fry |
| 42 | 1 tsp | | Sprinkle the salt evenly over the stir-fry.⏱ 5sResultNoodle-tossed stir-fry and salt |
| 43 | Whisked stir-fry saucestep 32 | | Pour the stir-fry sauce over everything in the wok.⏱ 5sResultNoodle-tossed stir-fry and salt and whisked stir-fry sauce |
| 44 | — | | Stir-fry everything together briskly, turning the filling constantly so the sauce coats every strand and the cornstarch thickens the juices to a glaze, about 1 minute.⏱ 1 minResultSauced spring roll stir-fryused in step 46 |
| 45 | 16 piece | Arrange the spring roll wrappers on a large plate beside the wok, ready to serve.⏱ 10s | |
| Total Time | 22 min | ||
Serving
- Spoon the stir-fry into a large serving bowl.
- Scatter the sliced spring onions over the top and bring the bowl to the table alongside the wrappers so everyone can fill their own.
Nutritionper serving
Estimated · pre-cooking · 94% ingredients covered
| Nutrient | Per serving |
|---|---|
| 324kcal | |
| 6g | |
| 18g | |
| 3g | |
| 38g | |
| 7g | |
| 6g | |
| 1,382mg |
Ingredients0/17
Tools0/15
Recipe
Vegetable Spring Roll Stir-Fry
Crispy spring roll wrappers and glass noodles tossed with cabbage, mung sprouts, shiitake mushrooms and garlic in a vegetable stir-fry for four.
What you’ll doYou will soak glass noodles while preparing vegetables by shredding, julienning, slicing and mincing them into separate bowls. Whisk together a sauce, then stir-fry the garlic and ginger in hot oil until fragrant before adding all the vegetables, noodles and bean sprouts. Once the cabbage wilts and carrots soften, you will coat everything in sauce and let the cornstarch thicken the glaze.
Serves4
Total22 min
LevelMedium
Ingredients
- Dried glass noodles80 g
- Water500 ml
- Green cabbage300 g
- Carrots200 g
- Shiitake mushrooms150 g
- Garlic4 clove
- Ginger20 g
- Spring onions4 piece
- Soy sauce3 tbsp
- Oyster mushroom sauce1 tbsp
- Sesame oil1 tbsp
- Ground white pepper1 tsp
- Cornstarch1 tbsp
- Vegetable oil60 ml
- Mung bean sprouts200 g
- Salt1 tsp
- Spring roll wrappers16 piece
Tools
Large serving bowlLarge plateTongsWokGarlic bowl (small bowl)Spring onions bowl (small bowl)Large mixing bowlChef's knifeMedium bowlLarge bowlWhiskWooden spoonColanderKitchen scissorsPeelerChopping board
Method
1
Put the glass noodles into a large bowl.
5sLarge bowlDried glass noodles · 80 g
2
Pour boiling water over the noodles to cover them completely.
10sLarge bowlWater · 500 ml
3
Leave the noodles to soak until tender and translucent, about 15 minutes.
15 minLarge bowl
4
Tip the soaked noodles into a colander and drain away the soaking water.
Result · Drained glass noodles · used in step 40
15sColanderSoaked glass noodles · step 3
5
Place the cabbage on the chopping board.
5sChopping boardGreen cabbage · 300 g
6
Shred the cabbage into thin strips about 5 cm long with a chef's knife.
1 minChopping board, Chefs knifeGreen cabbage · step 5
7
Transfer the shredded cabbage to a large mixing bowl.
10sLarge mixing bowlShredded cabbage · step 6
8
Place the carrots on the chopping board.
5sChopping boardCarrots · 200 g
9
Peel the carrots with a vegetable peeler.
30sChopping board, PeelerCarrots · step 8
10
Cut the peeled carrots into thin matchstick strips about 5 cm long.
1 minChopping board, Chefs knifePeeled carrots · step 9
11
Add the julienned carrots to the bowl with the cabbage.
10sLarge mixing bowlJulienned carrots · step 10
12
Place the shiitake mushrooms on the chopping board.
5sChopping boardShiitake mushrooms · 150 g
13
Slice the shiitake mushrooms thinly, discarding the tough stems.
45sChopping board, Chefs knifeShiitake mushrooms · step 12
14
Add the sliced mushrooms to the bowl of vegetables.
Result · Sliced shiitake mushrooms and shredded cabbage and julienned carrots · used in step 37
10sLarge mixing bowlSliced shiitake mushrooms · step 13
15
Place the garlic cloves on the chopping board.
5sChopping boardGarlic · 4 clove
16
Crush each garlic clove flat with the side of the knife and pull away the skin.
20sChopping board, Chefs knifeGarlic · step 15
17
Finely chop the peeled garlic cloves into a fine mince.
30sChopping board, Chefs knifePeeled garlic cloves · step 16
18
Sweep the chopped garlic into a small bowl and set aside.
5sGarlic bowl (small bowl)Finely chopped garlic · step 17
19
Place the ginger on the chopping board.
5sChopping boardGinger · 20 g
20
Scrape the skin off the ginger with a peeler.
20sChopping board, PeelerGinger · step 19
21
Finely chop the peeled ginger into a very fine mince.
30sChopping board, Chefs knifePeeled ginger · step 20
22
Add the chopped ginger to the bowl with the garlic.
Result · Finely chopped garlic and finely chopped ginger · used in step 35
5sGarlic bowl (small bowl)Finely chopped ginger · step 21
23
Lay the spring onions on the chopping board.
5sChopping boardSpring onions · 4 piece
24
Trim the root end and any damaged outer leaves from each spring onion with a chef's knife.
30sChopping board, Chefs knifeSpring onions · step 23
25
Slice the spring onions thinly on a slight angle, keeping the white and green parts together.
30sChopping board, Chefs knifePeeled spring onions · step 24
26
Transfer the sliced spring onions to a separate small bowl and set aside.
Result · Thinly sliced spring onions · used in step 47
5sSpring onions bowl (small bowl)Thinly sliced spring onions · step 25
27
Measure the soy sauce into a medium bowl.
5sMedium bowlSoy sauce · 3 tbsp
28
Add the oyster mushroom sauce to the bowl.
5sMedium bowlOyster mushroom sauce · 1 tbsp
29
Pour the sesame oil into the bowl.
5sMedium bowlSesame oil · 1 tbsp
30
Add the ground white pepper to the bowl.
5sMedium bowlGround white pepper · 1 tsp
31
Spoon in the cornstarch.
5sMedium bowlCornstarch · 1 tbsp
32
Whisk everything together until the cornstarch is fully dissolved and the sauce is smooth.
Result · Whisked stir-fry sauce · used in step 43
20sMedium bowl, Whisk
33
Pour the vegetable oil into the wok.
5sWokVegetable oil · 60 ml
34
Set the wok over the highest heat and let the oil heat until it shimmers and wisps of smoke begin to rise.
1 min 30sWok
35
Tip the garlic and ginger into the hot oil.
5sWokFinely chopped garlic and finely chopped ginger · step 22
36
Stir-fry the garlic and ginger, moving them constantly, until golden and fragrant but not burnt.
20sWok, Wooden spoon
37
Tip all the shredded vegetables from the bowl into the wok.
10sWokSliced shiitake mushrooms and shredded cabbage and julienned carrots · step 14
38
Toss and stir-fry the vegetables over high heat, turning them constantly with tongs, until the cabbage is wilted and the carrots are just tender but still have a little bite.
3 minWok, Tongs
39
Add the bean sprouts to the wok.
5sWokMung bean sprouts · 200 g
40
Add the drained glass noodles to the wok, snipping them with scissors if they are very long.
10sWok, Kitchen scissorsDrained glass noodles · step 4
41
Toss everything together with tongs until the noodles and sprouts are evenly mixed through the vegetables.
1 minWok, Tongs
42
Sprinkle the salt evenly over the stir-fry.
5sWokSalt · 1 tsp
43
Pour the stir-fry sauce over everything in the wok.
5sWokWhisked stir-fry sauce · step 32
44
Stir-fry everything together briskly, turning the filling constantly so the sauce coats every strand and the cornstarch thickens the juices to a glaze, about 1 minute.
Result · Sauced spring roll stir-fry · used in step 46
1 minWok, Wooden spoon
45
Arrange the spring roll wrappers on a large plate beside the wok, ready to serve.
10sLarge plateSpring roll wrappers · 16 piece
46
Spoon the stir-fry into a large serving bowl.
15sLarge serving bowlSauced spring roll stir-fry · step 44
47
Scatter the sliced spring onions over the top and bring the bowl to the table alongside the wrappers so everyone can fill their own.
Result · Vegetable Spring Roll Stir-Fry
10sLarge serving bowlThinly sliced spring onions · step 26
Printed 8 October 2026