Instructions:

Prepare the Filling:

• Slice and shred all of the vegetables. Set aside.
• Prepare the glass noodles according to the package directions.
• *Sweet potato glass noodles usually require a few minutes of boiling while mung bean glass noodles soak in hot water.
• Heat 1 Tbsp. of oil in a wok or deep skillet on medium-high heat. Add the vegetable mixture along with the minced ginger and garlic. Sauté for 2-3 minutes until it is mostly done. Add the soy sauce, mix well. Cook for another minute. Turn off the heat and toss in the fresh basil and mix again. Season with salt and pepper to taste.
• Transfer to a colander to drain excess liquid. Then spread out on a lined rimmed baking sheet. Add the glass noodles and toss to mix. Cool for about 10-15 minutes until room temperature. You do not want hot filling for your spring rolls. They will get soggy and difficult to roll.

Sweet Chili Sauce:

• In a saucepan, whisk together all of the ingredients except the cornstarch and cold water. Bring to a simmer over medium-low heat. Simmer and stir often for 8-9 minutes.
• Mix cornstarch and cold water in a small bowl. Turn heat to medium-high. Whisk in the cornstarch slurry, stirring constantly until it thickens and gets a glossy sheen (about 1 minute).
• Take off of the heat and let cool. Transfer to a serving bowl or jar.

Spring Roll-Making Station:

• Set up your spring roll station. You want to have a large baking sheet to put your rolled up spring rolls. Have a light towel to cover them so they do not dry out while you are rolling the rest of the spring rolls.
• Have your spring roll wrappers ready and covered with a towel. Spring roll wrappers are very thin and can dry out quickly. Covering them with a towel will keep them moist and pliable.
• Lightly beat the egg in a small bowl and have it near your spring roll station with a pastry brush.

Rolling Spring Rolls:

• Take one spring roll wrapper and lay it on the counter in a diamond shape with the corner pointed at you. Scoop about 2 Tbsp. of filling and place it on the bottom third of the wrapper.
• Gently fold over the bottom corner and start rolling your spring roll. When you get to the center (halfway) of the wrapper, stop. Fold in the left and right sides of the wrapper towards the center. Brush the top corner of the wrapper with the egg wash to help seal it tightly. Finish rolling the spring roll and place on the baking sheet, seam side down. Cover with the towel to keep moist.
• Repeat the process with the remaining wrappers and filling.

Cooking Spring Rolls:

• Line a large baking sheet with paper towels to absorb the excess oil from the spring rolls.
• Fill a small stockpot or 2 qt. saucepan with about 2” of high temperature cooking oil. Or if you have a deep fryer, you can use that. Heat the oil over medium-high heat for several minutes. To test if the oil is hot enough, stick a bamboo skewer or chopstick into the oil. If you see tiny bubbles rapidly bubbling around the skewer, it is ready for frying.
• Using a pair of tongs, gently add 3-5 spring rolls into the hot oil. Fry for 3-4 minutes until they are evenly browned. Don’t overcrowd the pot, you do not want the oil to cool down and absorb into the spring rolls. Once the spring rolls are golden brown, remove them and place them on the paper towels to drain. If the spring rolls appear to be browning very quickly, reduce heat slightly.
• Continue frying the remaining spring rolls and draining on the paper towel lined baking sheet.
• Serve with sweet chili sauce and enjoy!