Prepare the wrapper batter by combining flour, salt, MSG, baking powder, egg, and water in a bowl. Whisk until smooth and let rest for 10–15 minutes.
2
Prepare the filling by rehydrating the dried shiitake mushrooms in hot water for 20 minutes, then drain and chop. Combine the carrots, cabbage, bamboo shoots, spring onions, and mushrooms with garlic puree, salt, MSG, and white pepper.
3
Cook the wrappers by pouring batter into a heated non-stick pan over low heat and spreading thin. Cook until lightly golden on both sides, being careful not to brown too much. Repeat until all batter is used.
4
Make a flour paste by mixing flour and water to a glue-like consistency for sealing the rolls.
5
Roll the egg rolls with the smooth side of the wrapper facing down. Place filling on the bottom edge, roll tightly upward, apply flour paste to the top, fold in the sides, and continue rolling until completely sealed.
6
Heat vegetable oil to 160°C (300°F) and carefully place the egg rolls in the oil. Deep fry until golden brown on the outside and piping hot inside.
7
Remove the fried egg rolls and let them rest on paper towels for 2–3 minutes to drain excess oil before serving.
PrimedTableBETA
