Spring Rolls With Soy-Ginger Dipping Sauce

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READY IN: 26mins
UNITS: US

INGREDIENTS

Nutrition
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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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