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spring rolls
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Spring Rolls

Prep Time40 minutes
Cook Time30 minutes
Course: Dinner, lunch, Side Dish, Snack
Cuisine: American-Chinese
Keyword: appetizer
Servings: 50 spring rolls

Ingredients

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

Instructions

  • 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°F
    Test 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.