Chinese-American Free recipe

Spring Rolls

Few Chinese-American takeout dishes are as reliable as Spring Rolls: crisp fried rolls packed with vegetables and glass noodles. Keeping the oil at the right temperature is what separates crisp, greaseless results from soggy ones.

Prep: 10 min Cook: 40 min Total: 50 min

50Minutes

4Servings

4.9Rating

MediumLevel

Why you'll love this recipe

Built for contrast -- a crisp exterior with a tender, juicy interior.
Leftovers hold up well for lunch the next day.
A short, straightforward ingredient list with no special equipment needed.

Ingredients

Makes 4 servings

16 spring roll wrappers
2 cups shredded cabbage
1 cup shredded carrot
1 cup bean sprouts
2 oz glass noodles, soaked
3 cloves garlic minced
2 tbsp soy sauce
1 tsp sesame oil
1 egg beaten (to seal)
oil for frying

Estimated Nutrition (per serving)

105Calories

3gFat

14gCarbs

6gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Stir-fry the garlic, cabbage, carrot, and bean sprouts 3 minutes until just wilted. Add the soaked, drained glass noodles, soy sauce, and sesame oil. Cook 1 minute, then cool completely.
Step 2
Lay a wrapper as a diamond. Place a few spoonfuls of filling near the bottom corner.
Step 3
Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Brush the top corner with beaten egg to seal.
Step 4
Heat 2 inches of oil to 350 degrees F.
Step 5
Fry the rolls in batches 3 to 4 minutes, turning, until golden and crisp.
Step 6
Drain on a rack and serve hot with sweet chili sauce.

Cook's tips

Keep the oil between batches at the target temperature; frying too many pieces at once cools the oil and makes the coating greasy instead of crisp.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

Keep cooking