Spring Rolls
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
Crispy spring rolls filled with napa cabbage, shiitake mushrooms, and bean thread noodles. Served with dipping sauces.
Ingredients
- 1 bean thread noodles soaked in warm water to reconstitute
- 29.6 ml vegetable oil
- 591 ml Chinese cabbage thinly sliced
- 1 medium carrot cut into thin, 2-inch strips
- 6 medium shiitake mushrooms thinly sliced
- 2 green onions finely chopped
- 59.1 ml water
- 44.4 ml soy sauce
- Kosher salt
- 2.46 ml sesame oil
- 118 ml fresh cilantro chopped
- 1 pack spring roll wrappers
- 1 egg beaten
- Sweet-and-Sour Sauce
- Soy sauce
- Chili sauce
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 35.8 mg
- Iron: 0.72 mg
- Magnesium: 12.6 mg
- Phosphorus: 43.1 mg
- Potassium: 172 mg
- Zinc: 0.31 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- 59.1 ml water
- 44.4 ml soy sauce
- Kosher salt
- 2.46 ml sesame oil
- 1 pack spring roll wrappers
- Sweet-and-Sour Sauce
- Soy sauce
- Chili sauce
Prepare
- 1 bean thread noodles, soaked in warm water to reconstitute
- 591 ml Chinese cabbage, thinly sliced
- 1 medium carrot, cut into thin, 2-inch strips
- 6 medium shiitake mushrooms, thinly sliced
- 2 green onions, finely chopped
- Chop 118 ml fresh cilantro
- Beat 1 egg
Let's Cook
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Step 1.
Drain the soaked bean thread noodles. Cut the bundle into three to four segments so the noodles are not whole but also not too short.
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Step 2.
In a wok or large skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add 2½ cups thinly sliced Chinese cabbage, ¾ cup carrot strips, 6 thinly sliced shiitake mushrooms, and 2 stalks finely chopped green onions. Stir-fry for about 1 minute, until the cabbage has cooked through.
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Step 3.
Add the cut bean thread noodles, ¼ cup water, and 3 tablespoons soy sauce to the wok. Stir to combine and cook for 2 to 3 minutes, until the bean thread have absorbed the sauce. Season with kosher salt to taste.
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Step 4.
Drizzle with ½ teaspoon sesame oil and add ½ cup chopped fresh cilantro (if using). Toss everything to combine. Transfer the filling to a large bowl and set aside to cool for a few minutes.
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Step 5.
Position a spring roll wrapper with a corner toward you, like a diamond. Place about ¼ cup filling about 2 inches above the bottom corner. Fold the bottom corner up over the filling and roll about halfway up. Fold the right side flap over the filling, then the left side. Brush the top flap with beaten egg, then finish rolling to seal. Repeat with remaining wrappers and filling.
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Step 6.
In a deep pan, add about 1½ inches of vegetable oil and heat over high heat to 375°F on an instant-read thermometer. Fry the rolls in two batches for 2 minutes per side, until the skin is evenly brown. If the skin browns too quickly, reduce the heat. Adjust the stove as needed.
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Step 7.
Serve immediately with sweet-and-sour sauce, soy sauce, and chili sauce for dipping.