The best thing about these is they're baked and not fried but they still come out very crispy. I have occasionally "cheated" and fried these, as a couple of the photos show, so if you're in a hurry or just don't mind the calories, please go ahead and shallow fry in a frying pan for a couple minutes on each side. This recipe will give you 12 large spring rolls or 24 if you're using the smaller sized wrappers.
- 1 ounce fine cellophane noodle
- 2 tablespoons peanut oil
- 2 garlic cloves, crushed
- 1⁄2 teaspoon fresh ginger, grated
- 2 scallions, finely chopped
- 1⁄2 cup bean sprouts
- 1⁄2 cup green cabbage, shredded
- 1 small carrot, peeled and finely shredded
- 1⁄2 teaspoon sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 1⁄4 teaspoon ground black pepper
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 24 spring roll wrappers
- Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
- Drain, rinse in cold water and drain again.
- Cut into 2-inch lengths.
- Heat the peanut oil in a wok over high heat.
- Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
- Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
- Stir in the rice noodles.
- Arrange the wrappers on the counter, pointing diagonally.
- Spoon a bit of the filling onto the bottom corner of the wrapper.
- Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
- Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
- Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
- You may want to flip the spring rolls halfway through baking.
- You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.
This does not turn out. It sticks to the pan no matter how much oil you use, and when you attempt to remove them they come apart horribly. Using more oil just makes them super greasy. Yuck. Might as well fry them. I have no idea how to make this work so that they don't rip to pieces. If there is some way to make this so that they stay intact, then maybe better or more complete instructions would help.
So good and easier than I thought! I never knew how easy it was to make spring rolls! I baked them in the oven as the recipe suggests and they were fantastic! I skipped the noodles as it was more work than it was worth (in my opinion) and it didn't even taste like anything was missing. I only got about 10 rolls out of this recipe and they were packed kind of thin so I will probably double the recipe next time. Thanks for sharing!
These are good spring rolls. I did add some oyster sauce to the mix for personal tastes. They are easy to make and even my picky 10 year old liked them. Thanks for the recipe.