Spring Rolls With Soy-Ginger Dipping Sauce

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Total Time
20 mins
6 mins

This was in the RSVP section of Bon Appetit magazine. From Flying Fish Restaurant; Seattle, Washington.

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  1. Cook noodles in pot of boiling water until tender, about 1 minute.
  2. Drain. Rinse with cold water.
  3. Drain well.
  4. Coarsely chop.
  5. Place noodles in bowl. Mix in next 7 ingredients.
  6. Season with salt and pepper.
  7. Place 1 egg roll wrapper on work surface.
  8. Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper.
  9. Fold bottom of wrapper over filling, then fold in sides of wrapper over filling.
  10. Brush top edge of wrapper with egg.
  11. Roll up tightly, pressing to seal edge.
  12. Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.).
  13. Pour oil into heavy large pot to depth of 3 inches.
  14. Heat to 350°F
  15. Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes.
  16. Drain on paper towels.
  17. Serve with sauce.
  18. To make soy-ginger dipping sauce:.
  19. Whisk all ingredients in bowl to blend. Makes about 1 cup.