Spring Rolls
Crispy, deep-fried cylindrical rolls filled with shredded vegetables and sometimes meat.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Spring Rolls to your week, check it against your household's allergens, and build the shopping list automatically.