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Spring Rolls

(15 Votes)
Spring Rolls
6 Min

Spring rolls are similar to egg rolls, only they're usually a bit lighter and often packed with veggies only - no meat. Why not pick up some egg roll wrappers and make your own version of this quick and tasty snack?

What You'll Need:
  • 1/2 cup soy sauce
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground ginger
  • 2 teaspoons garlic powder
  • 6 cups shredded Chinese cabbage
  • 2 cups fresh bean sprouts
  • 1 large carrot, shredded
  • 3 scallions (green onions), chopped
  • 8 egg roll wrappers
  • Oil for frying
What To Do:
  1. In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
  2. In a large bowl, combine cabbage, bean sprouts, carrot, and scallions; mix well. Pour soy sauce mixture over cabbage mixture; toss to coat well and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
  3. Spoon about 1/2 cup cabbage mixture evenly onto center of each egg roll wrapper. Fold one corner of each egg roll wrapper up over cabbage mixture then fold both sides over, envelope fashion; roll up tightly.
  4. Heat about 1-1/2 inches oil in a deep medium saucepan over medium-high heat until hot but not smoking. Add spring rolls in batches and fry 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve immediately, but be sure to use caution -- the filling will be hot.
  • If you serve these spring rolls with duck sauce or spicy mustard, they'll taste as good as (or better than!) the ones served in restaurants!
  • Looking for more traditional Chinese food recipes you can easily make at home? Don't miss our collection of 26 Takeout Dishes to Make at Home: Easy Chinese Recipes!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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These are so good! I love spring rolls but the frozen ones are not as good and they're expensive to keep buying from Chinese carryout. They make a great appetizer and you could make a lot of them at once in the oven if you just rub your baking sheet with oil and then just turn them a couple times while they're begging to get all sides crispy. I usually make the mixture the day before and let it soak overnight so the flavors really get in there and then I drain. I get small cooked shrimp and diced up really finely and put in there for seafood spring rolls. If you'd like a lot of flavor and just a touch of heat sprinkle in a small amount of red pepper flakes.

What is the name of chinese cabbage? I have no asian markets close by where i live and so if need be, what would i substitute with ?

It is Napa cabbage - next to the reg round shaped cabbage you are pro'ly use to - but this cabble is a looser head and longer, lighter green at the base (almost white) and changing into a bit darker green towards the end. Very nice used in salads - stands up as well as iceburg lettuce, but with a li'l less "bite" than reg cabbage.

I live with a large Asian community, many, many Asian restaurants. Spring rolls here are not fried or baked, they are the rice wrappers just soft and wrapped around veggies and usually shrimp.

Interesting.. have to try it that way, but every Spring Roll I have ever eaten (and I prefer them over Egg Rolls.. so I get them a lot) has been fried like the egg roll. I always find it amazing how just being in some geographical location can make a difference in the way a dish is prepared. :) Nice idea and can't wait to try it that way though I think I'll pass on the shrimp. What makes the Spring Roll for me is it's lightness without any meat.

That's the way we get them here in CA. too. I love them with shrimp, chives and mint wrapped inside. They usually come with a delicious dipping sauce that is fish sauce based. YUMMY!!!

Using fresh ginger gives it a distinct taste. Using powdered ginger adds to the "bland". I much prefer the fresh ginger & a generous amount of it grated.

Usually when ground is used, that means dry.

thank you crowsfoot

Hi everybody. Do you know if they mean the dry spice ginger, or, 1 TB grated fresh ginger? What do you think?

my is asian an makes these alot, she uses dry ginger

sorry; my wife is asian

Can the spring rolls be baked, not fried?

they wont be crispy, dont see why not bake em

I usually baked them and they are crispy .


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