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Golden Spring Rolls

Servings 22

Ingredients
  

Veggie Filling

  • 1 package eggroll wrappers, defrosted
  • 2.5 cup (100 grams) glass noodles(vermicelli)
  • 2 Tbs vegetable oil
  • 2.5 cup white cabbage shredded/finely sliced
  • 2.5 cup carrots shredded(I use the food processor)
  • 2.5 cup bean sprouts
  • 5 cloves garlic finely chopped

Seasoning

  • 2 Tbs sugar
  • 2 Tbs Soy sauce
  • 2 Tbs mushroom sauce otherwise known as mock oyster sauce
  • 1/2 tsp white pepper

Eggroll Glue for rolling

  • 2 Tbs white flour
  • 5 Tbs Water

Instructions
 

Glass Noodles

  • The amount of noodles we are using is half a package. Place in a bowl, cover with water, and let sit for about 20 min. while you prepare the filling.

Veggie Filling

  • Heat oil in a wok or extra large pan over medium heat. Add minced garlic and cook until fragrant, being careful it doesn't burn.
  • Add shredded cabbage, carrots and bean sprouts and cook for about 2 minutes, until vegetables are just starting to wilt. The easiest way to mix such a large amount is to take two wooden spoons and scoop the mix from the sides to the center.
  • Add the seasoning- sugar, soy sauce, mushroom sauce, and white pepper. Mix until thoroughly combined. Turn off heat. Drain the glass noodles and cut into 1 1/2 inch strips. Add to the vegetables and mix over medium flame until well combined. Taste! The vegetables should still have a little crunch to them.

Rolling

  • Prepare the glue by mixing water and flour together in a small bowl until smooth. Take out one egg roll wrapper at a time(cover the rest with a damp towel to avoid them drying out) 1. place a large spoonful of filling onto the lower third half off the wrapper, closest to you. 2. take the edge closest to you and fold it over the filling, tucking it in as tight as possible without breaking the wrapper. 3.fold in the left side towards the center, and then the right side. 4. roll the whole thing away from you and tuck it under. 5.brush the top half of the wrapper with "glue", and continue folding up the eggroll.
  • place a large spoonful of filling onto the lower third half off the wrapper, closest to you.
  • take the edge closest to you and fold it over the filling, tucking it in as tight as possible without breaking the wrapper.
  • fold in the left side towards the center, and then the right side.
  • roll the whole thing away from you and tuck it under.
  • brush the top half of the wrapper with "glue", and continue folding up the eggroll.

Freeze or Fry

  • If freezing, wrap up each individual egg roll in the non stick sheet that came separating the wrappers- this keeps them from sticking together. Place in an air tight container in the freezer. When ready to fry, heat oil and place the rolls in to fry for 5 minutes, turning them halfway through. Place on a paper towel to catch any oil.

Serve

  • slice on the diagonal, and lean one half against the other. serve with sweet plum sauce or sweet chili sauce.