Chinese

Spring Rolls

Name: Spring Rolls
Total time: 40 min
Yield: 1 servings
Cuisine: Chinese
Ingredients: 12 Spring roll wrappers (thawed if frozen, covered with a damp towel); 2 cups Cabbage (finely shredded); 1 cup Carrots (julienned); 1 cup Shiitake mushrooms (thinly sliced); 1 oz Glass noodles (cellophane noodles, soaked in hot water and chopped); 1 tbsp Oyster sauce; 1 tsp Sesame oil; Frying oil

Crispy, deep-fried cylindrical rolls filled with shredded vegetables and sometimes meat.

40 minutes

Serves 1

Snack/Appetizer

Contains common allergens

Seafood Sesame Shellfish Wheat

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Instructions

6 steps

1
Cook the Filling: Heat 1 tbsp of oil in a wok over medium heat. Add the cabbage, carrots, and mushrooms. Stir-fry for 3-4 minutes until softened and their moisture has evaporated.

2
Season the Filling: Toss in the chopped, softened glass noodles. Add the oyster sauce and sesame oil. Cook for 1 more minute until well combined. Transfer the mixture to a strainer set over a bowl to cool and drain any excess liquid (a dry filling prevents soggy rolls).
3
Assemble the Rolls: Place a wrapper on a clean surface in a diamond shape. Spoon 2 tbsp of the cooled filling horizontally across the lower third of the wrapper.
4
Fold and Roll: Fold the bottom point up over the filling and tuck it tightly under. Fold the left and right points into the center to create an envelope. Roll tightly toward the top point.
5
Seal the Edge: Moisten the top point with a mixture of cornstarch and water (or egg wash) to seal the roll tightly. Ensure there are no air pockets.
6
Fry to Perfection: Heat 2 inches of oil in a pot to 350°F (175°C). Carefully lower the rolls in batches of 4-5. Fry for 4-5 minutes, turning occasionally, until the wrappers are blistered, golden brown, and extremely crispy. Drain on a wire rack.

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