spring rolls

Name: Spring Rolls
Prep time: 30 min
Cook time: 15 min
Yield: 10
Cuisine: Asian
Ingredients: 3 cup(s) 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 ounce(s) glass noodles (korean vermicelli); 2 clove(s) garlic, finely minced; 2 tablespoon(s) peanut oil; 1 tablespoon(s) sesame oil; - soy sauce to taste; - white pepper to taste; 2 package(s) spring roll wrappers (about 50 wrappers); - oil for frying

82 Pinches 9 Photos

Amy H.

Detroit, MI

Updated on Sep 1, 2018

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.

Rate

prep time 30 Min

cook time 15 Min

method Deep Fry

yield 10 serving(s)

Ingredients

3 cups cabbage, finely shredded (i put it in the ninja along with the carrot)
1 medium carrot, finely grated
1 can bean sprouts, rinsed and drained
2 - green onions, finely sliced
3 ounces glass noodles (korean vermicelli)
2 cloves garlic, finely minced
2 tablespoons peanut oil
1 tablespoon sesame oil
- soy sauce to taste
- white pepper to taste
2 packages spring roll wrappers (about 50 wrappers)
- oil for frying

How To Make spring rolls

Step 1

Cook the vermicelli according to package directions. Cut into half inch pieces. Cover and set aside.

Step 2

Heat about 2 Tbsp of peanut oil and 1 Tbsp. sesame oil in a large skillet.
Step 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.
Step 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.
Step 5

Roll the wrapper to the top corner.
Step 6

Fold in the ends.
Step 7

Continue to roll. Seal edge with a bit of cold water. Repeat until all the wrappers and filling are used.
Step 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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