Crispy Vegetable Pockets with Spring Roll Wrappers

cicili.tv

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subheading: For the filling:

3 ounces glass noodles

2 cups hot water

2 tablespoons avocado oil, or other high-smoking point oil

1 medium carrot, julienned

2 cups cabbage, thinly sliced

6 shiitake mushrooms, thinly sliced

3 cloves garlic, minced

2 tablespoons vegetarian oyster sauce

Pinch of white pepper

subheading: For the dipping sauce:

2 tablespoons soy sauce

2 tablespoons Chinkiang vinegar

1 tablespoon chili oil

subheading: For the pockets:

12 sheets spring roll wrappers

1 egg, beaten, for sealing

3 tablespoons avocado oil

Directions at cicili.tv

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