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Chinese
Vegetable Spring Rolls Side
45 min total25 prep20 cook5 servings210 cal
VegetarianVeganClassicContains glutenContains soy
Thin, crackly wrappers filled with a savory stir-fried mix of cabbage, carrot, and glass noodles, then fried until golden. A crispy, crowd-pleasing side or appetizer served with sweet chili sauce.
Ingredients
frozen
- 20 sheetspring roll wrappers
produce
- 3 cupcabbage
- 2carrot
- 3green onions
- 3 clovegarlic
pantry
- 100 gglass noodles
- 2 tbspsoy sauce
- 1 tbspsesame oil
- 3 cupvegetable oil
- 0.5 tspsalt
Steps
- Soak the glass noodles in hot water until soft, then drain and cut into short lengths.
- Finely shred the cabbage and carrot; slice the green onions and mince the garlic.
- Heat 1 tbsp vegetable oil in a wok and stir-fry the garlic until fragrant.
- Add the cabbage and carrot and stir-fry over high heat until just wilted.
- Add the noodles, soy sauce, sesame oil, and salt, and toss until the filling is dry; let it cool.
- Place a wrapper as a diamond, add a line of filling near the bottom corner.
- Fold the bottom corner over the filling, fold in the sides, and roll up tightly.
- Seal the final edge with a dab of flour-water paste.
- Heat the frying oil to about 175°C/350°F.
- Fry the rolls in batches, turning, until golden and crisp.
- Drain on paper towels and serve with sweet chili sauce.
Tips
- Cook the filling until dry so the wrappers do not turn soggy.
- Let the filling cool before rolling to keep the wrappers intact.
- Roll tightly and seal the edge with a flour-water paste to prevent unrolling.
- Fry at a steady medium-high heat for an even, crackly crust.
