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.
- add 1 small carrot
- add 1 tablespoon chopped fresh cilantro
- add 2 scallions
- add 1 tablespoon light soy sauce
- add 1/2 teaspoon fresh ginger
- add 2 garlic cloves
- add 1/2 teaspoon sesame oil
- add 1 ounce fine cellophane noodles
- add 1/2 cup bean sprouts
- add 2 tablespoons peanut oil
- add 24 spring roll wrappers
- add 1 tablespoon chopped fresh mint
- add 1/2 cup green cabbage
- add 1/4 teaspoon ground black pepper
- add 1 tablespoon rice wine or dry sherry
- Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
- Drain, rinse in cold water and drain again.
- Cut into 2-inch lengths.
- Heat the peanut oil in a wok over high heat.
- Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
- Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
- Stir in the rice noodles.
- Arrange the wrappers on the counter, pointing diagonally.
- Spoon a bit of the filling onto the bottom corner of the wrapper.
- Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
- Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
- Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
- You may want to flip the spring rolls halfway through baking.
- You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.