Spring Rolls With Soy-Ginger Dipping Sauce
- Ready In:
- 26mins
- Ingredients:
- 17
- Yields:
-
16 spring rolls
ingredients
- 56.69 g dried mai fun noodles
- 340.19 g cooked shrimp, Chopped
- 236.59 ml green cabbage, Finely Chopped
- 118.29 ml carrot, Peeled And Chopped
- 118.29 ml green onion, Chopped
- 118.29 ml bean sprouts, Chopped
- 59.14 ml red bell pepper, Finely Chopped
- 9.85 ml fish sauce
- 16 egg roll wraps
- 1 large egg
- vegetable oil, For Frying
-
For Soy-Ginger Dipping Sauce
- 118.29 ml soy sauce
- 59.14 ml mirin
- 59.14 ml rice vinegar
- 2 green onions, Finely Chopped
- 19.71 ml ginger, Minced
- 3.69 ml hon dashi (Japanese bonito-type soup stock granules)
directions
- Cook noodles in pot of boiling water until tender, about 1 minute.
- Drain. Rinse with cold water.
- Drain well.
- Coarsely chop.
- Place noodles in bowl. Mix in next 7 ingredients.
- Season with salt and pepper.
- Place 1 egg roll wrapper on work surface.
- Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper.
- Fold bottom of wrapper over filling, then fold in sides of wrapper over filling.
- Brush top edge of wrapper with egg.
- Roll up tightly, pressing to seal edge.
- Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.).
- Pour oil into heavy large pot to depth of 3 inches.
- Heat to 350°F
- Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes.
- Drain on paper towels.
- Serve with sauce.
-
To make soy-ginger dipping sauce:
- Whisk all ingredients in bowl to blend. Makes about 1 cup.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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