1 cup regular ) rice vinegar red chinese (japanese-style
1.5 tablespoons sesame oil toasted
3 tablespoons sugar
1.5 teaspoons vegetable oil
Equipment
bowl
frying pan
baking sheet
sauce pan
baking paper
oven
kitchen scissors
Directions
Simmer peppercorns, vinegar, and sugar in a small saucepan over low heat until reduced by half, about 18 minutes. Stir in ketchup, then strain. Chill until ready to use.
Drop noodles into a bowl of very hot water.
Let sit, stirring occasionally, until soft and clear, about 4 minutes.
Drain, cut up a bit with scissors, and set aside.
Heat sesame oil and 1 1/2 tsp. vegetable oil in a large frying pan over medium-high heat.
Add cabbage, carrots, mushrooms, salt, and pepper and cook until wilted and starting to brown.
Add reserved noodles and stir to combine.
Preheat oven to 45
Lay 1 egg roll wrapper on a work surface so a corner is facing you. Spoon about 1/4 cup filling just below center.
Brush top corner with a bit of water. Lift bottom corner up and over filling, then fold in sides and roll to top corner to seal. Set finished egg roll on a baking sheet lined with parchment paper. Make more egg rolls the same way until filling is gone.
Brush rolls on both sides with remaining 1 tbsp. vegetable oil, turning to coat.
Bake rolls, turning occasionally, until browned and crisp, 17 to 20 minutes.
Cut in half and serve with sauce.
*Find Chinese red rice vinegar and wood ear mushrooms at Asian grocery stores and bean threads in the Asian-foods aisle of well-stocked supermarkets.
Make ahead: Up to 4 hours, chilled; reheat on a baking sheet in a 350 oven 10 to 15 minutes.