Prep 10 mins
Cook 10 mins
It was my first time making these and they came out pretty good. My first idea was to fry these rice wrapped snacks, but decided against it and really enjoyed them fresh just the way they are. Such a good compliment with my array of dipping sauces.
- 12-15 rice paper sheets or 12-15 spring roll wrappers
- 177.44 ml carrot (julienne or shredded)
- 177.44 ml cabbage (julienne or shredded)
- 414.03 ml cooked rice (day old rice)
- 2 garlic cloves (minced)
- 2 stalk green onions
- 3 eggs (Whisked)
- 29.58 ml fish sauce (more or less to taste)
- 29.58 ml grated fresh ginger
- 29.58 ml vegetable oil
- Heat up Wok. While the pan heats up shred the carrots and cabbage and set aside. Mince the Garlic, set aside. Chop green onions and grate ginger, also set aside.
- Once the wok/skillet is hot place 1 Tbsp oil until well heated and place the green onions, garlic and ginger into the pan and saute for 30 seconds. Careful not to burn the aromatics.
- Add the carrots and cabbage and saute until just bite tender. Remove the sauteed veggies from wok and set aside. Wipe out the wok and heat pan up with another Tbsp of oil.
- Stir-fry day old rice and add 3 beaten eggs until well cooked and combined. Add the vegetable mixture to the rice and egg mixture and continue to saute on medium high heat.
- Reduce heat and pour fish sauce into the mixture and saute until well combined.
- Turn off heat and pour spring roll mixture into a cookie sheet to cool. The spring rolls will be easier to roll when mixture is cool.
- Once filling is cooled, follow directions on the back of the spring roll package on how to prepare the rice paper. Fill and roll the rice wrappers and set aside.
- From there they can be eaten with dipping sauce or deep fried in a wok with oil for a more crispy texture.