These vegetable spring rolls can be made as simple or complex as your taste buds desire. These are filled with shredded cabbage, carrot and beansprouts. Optional ingredients include: mushrooms, celery, pork, chicken, shrimp etc. If you cant find spring rolls you can certainly substitute with egg roll wrappers. Egg roll wrappers are thicker than spring roll wrappers, both will fry up nice and crispy.
Spring rolls are best eaten the same day they are made. They lose their crispness by the next day. Freezing is not recommended. Spring rolls go soggy when frozen.
Enough filling to fill 50 wrappers
- 3 ½ cups cabbage shredded
- 1 large carrot shredded
- 1 pound bean sprouts /454g package
- 1 ½ cups vermicelli, rice noodles softened
- 3 stalks green onions / scallions
- 2 tablespoons sesame oil
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce or sub with soy sauce
- 2 teaspoons garlic ground
- 2 teaspoons ginger minced
- ½ teaspoon salt
- 1 tablespoon coriander chopped
For sealing edges
- 2 teaspoons cornstarch
- 2 teaspoons water
One package of 50 spring roll wrappers
- Soak the rice noodles in very warm water for about 5 minutes. Drain and chop lightly.Saute all the vegetables, rice noodles and seasonings in the sesame oil for about 2 minutes just until softened not mushy. Transfer to a bowl and drain liquid before stuffing wrappers. Lay a wrapper on a clean surface, Place a heaping tablespoon of filling near the corner then roll the corner over filling half way then fold over side corners. Brush remaining corner with cornstarch mixture to help seal edge. Continue rolling to edge.Using a deep fryer filled with the minimum amount of oil required for frying based on the instructions that came with your model. Heat oil to between 350°F and 375°FTest one spring roll by placing in hot oil. The spring roll should rise up and sizzle and be a golden brown in about 3-5 minutes. Frying in too cool of an oil will result in very greasy oil saturated rolls. If oil is too hot, spring roll will get dark very quickly.Fry in small batches turning often for even browning. Crowding too many rolls at once will cool down the oil and rolls will take longer to brown and become greasy.Serve with your favourite dipping sauce.