Instructions

1. Put saifun noodles in bowl and pour boiling water on them. Let them sit in water for 5 min until soft.
2. Pour avocado oil in heated skillet. Cook cabbage, carrots, bean sprouts, and garlic all together until soft.
3. Add soft saifun noodles, mushroom sauce, and liquid aminos. Mix together and cook for 2 minutes. Remove from skillet to cool faster.
4. In a bowl of warm water, one by one, take spring roll wraps and put in warm water for about one minute, moving around gently.
5. Place wrap on a flat plate and fill with about two tablespoons of mix, longways. Add about 1 tsp more of the mushroom sauce to the top of mix.
6. Fold ends of wrap, then roll into spring roll shape. Set on a separate plate. Repeat until all mix is done. You can eat them like this for a healthier version or you can proceed to the next step if you feel like indulging.
7. Make sure skillet is filled about 1/2 inch high with avocado oil. Do not fry until oil is very hot or else the spring roll will stick to the skillet.
8. Place spring roll in hot oil and fry for a few seconds, turning the roll until it’s all fried.
9. Enjoy with whatever sauces you please! See Recipe Notes for suggestions.