“Spring rolls became popular in China and other places in Asia to celebrate the spring festival which changes year to year based on the Chinese lunar calendar. They’re easy to eat while on the go in the busy urban cities.”
Prep Time: 25-30 min
Cook Time: 10-15 minutes
- 1 package spring roll wraps (not egg roll), 14-16 wraps
- 1/2 pound ground pork
- 1/2 pound chopped shrimp
- 1 cup finely chopped carrots
- 1 cup chopped cabbage
- 1 bunch glass noodles
- 1 tablespoon soy sauce
- 1/2 tablespoon granulated chicken stock
- 1 tablespoon sugar
- 1 tablespoon black pepper
- 1/4 tablespoon sesame oil
- Vegetable oil for frying (do not use olive oil!)
- Egg white to seal spring rolls
- Soak glass noodles in room-temperature water for 5 minutes or until soft and then chop into small pieces.
- Mix all ingredients (except spring roll wrappers) together in a large bowl.
- One at a time, fill each wrapper with 1 tablespoon of the mixture and wrap. Take the wrapper and start as if it was a triangle. Fold from the bottom, then on each side and keep rolling until a little of the flap is left. Dab some egg white to seal the wrap.
- Fry in vegetable oil – do not use olive oil! – on medium heat for about 30 seconds on each side until golden in color. If the temperature is too high, the wrap will burn and the meat will not cook!