Spring Rolls Recipe
Vietnamese · Appetizer · 40 min total
Crispy, golden spring rolls filled with a savory mix of vegetables and glass noodles, perfect as an appetizer or snack.
30
min prep
min prep
10
min cook
min cook
12
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 package (25 sheets) spring roll wrappers, thawed
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup sliced shiitake mushrooms
- 2 ounces glass noodles, soaked in warm water until soft, drained and cut into 2-inch lengths
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 egg, beaten (for sealing)
- Vegetable oil for deep frying
Instructions
- In a large bowl, combine cabbage, carrots, bean sprouts, mushrooms, glass noodles, green onions, and garlic. Add soy sauce, sesame oil, and white pepper; mix well.
- Place one spring roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of filling in the center, shaping it into a log.
- Fold the bottom corner over the filling, then fold in the side corners. Roll tightly toward the top corner, brushing the top corner with beaten egg to seal.
- Repeat with remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a deep pot or wok to 350°F (175°C).
- Fry spring rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
- Serve warm with sweet chili sauce or dipping sauce of choice.
Tips
- Keep unused wrappers covered with a damp cloth to prevent drying.
- For a healthier version, bake at 400°F for 15-20 minutes, brushing with oil.
- Can be frozen before frying; fry from frozen, adding 1-2 minutes to cooking time.
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