Spring Rolls

Amy Herald


Fun Fact: The main difference between a spring roll and an egg roll is the wrapper. The spring roll has a much thinner wrapper which can be fried as well as steamed. while an egg roll has a thicker wrapper which is fried.

Helpful Hint: You can make these ahead and freeze them on a pan lined with freezer paper. When they are completely frozen, remove from pan to zip lock freezer bags and fry as needed. They keep about 3 months.


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30 Min
15 Min
Deep Fry


  • 3 c
    cabbage, finely shredded (i put it in the ninja along with the carrot)
  • 1 medium
    carrot, finely grated
  • 1 can(s)
    bean sprouts, rinsed and drained
  • 2
    green onions, finely sliced
  • 3 oz
    glass noodles (korean vermicelli)
  • 2 clove
    garlic, finely minced
  • 2 Tbsp
    peanut oil
  • 1 Tbsp
    sesame oil
  • ·
    soy sauce to taste
  • ·
    white pepper to taste
  • 2 pkg
    spring roll wrappers (about 50 wrappers)
  • ·
    oil for frying

How to Make Spring Rolls


  1. Cook the vermicelli according to package directions. Cut into half inch pieces. Cover and set aside.
  2. Heat about 2 Tbsp of peanut oil and 1 Tbsp. sesame oil in a large skillet.
  3. Over medium-high heat, cook the carrots, cabbage, green onions, garlic and bean sprouts, stirring frequently, until crisp tender. Season with soy sauce and white pepper. Remove the filling ingredients from heat and stir in glass noodles. Set aside to cool.
  4. When the filling has cooled, arrange about 2 tablespoons diagonally on one side of the spring roll wrapper. Fold the wrapper over the ingredients to secure the filling.
  5. Roll the wrapper to the top corner.
  6. Fold in the ends.
  7. Continue to roll. Seal edge with a bit of cold water. Repeat until all the wrappers and filling are used.
  8. Deep fry the spring rolls in medium-high heat until crisp and golden or to lighten them up a bit, you can Preheat oven to 375 degrees, Brush the spring rolls gently on both sides with a little canola oil. Bake seam side down for about 15 minutes. After the first 10 minutes turn the spring rolls over and brush on a little more oil and bake for an additional 10-15 minutes or until golden brown and crispy​ (I actually like them better baked!)

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