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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
1. Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
2. Drain, rinse in cold water and drain again.
3. Cut into 2-inch lengths.
4. Heat the peanut oil in a wok over high heat.
5. Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
6. Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
7. Stir in the rice noodles.
8. Arrange the wrappers on the counter, pointing diagonally.
9. Spoon a bit of the filling onto the bottom corner of the wrapper.
10. Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
11. Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
12. Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
13. You may want to flip the spring rolls halfway through baking.
14. You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.
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