50 baked springrolls for freezing

Ingredients

• 300g carrots
• 100g spring onion
• 300g napa cabbage
• 12g dried wood ear mushrooms
• 100g vermicelli noodles
• 25g cornstarch
• 50 springroll wraps
• 10ml sesame oil
• 50ml mushroom soy sauce
• 30ml sunflower oil for frying + a bit for brushing

Prep:
– soak dried mushrooms, drain and dice;
– shred carrots, spring onions and napa cabbage;
– sautee all of the above with 30g oil, add soy sauce and cornstarch and mix well before taking off the heat;
– soak vermicelli noodles in boiled water for 1 min, cool with water, drain well and cut as fine as possible; mix sesame oil in;
– mix vegetables with vermicelli noodles, adjust for salt and let it cool;
– unfreeze springroll wraps with a damp, clean towel over;
– weigh the mix, divide by no of wraps and start wrapping;
– brush with oil before baking;

Cooking
– preheat oven at 190° C with fan
– bake for 22 min, let cool and put on a tray for freezing;
– I had enough for 2 layers and I've put baking paper between them to prevent sticking;
– to reheat from frozen, I would either bake them some more or pan fry, tbd;