1/2 cup onion, chopped
1 cup carrots, matchsticks
1 1/2 cups cabbage, shredded
1 cup bean sprouts
1 pk 100 g Rice Vermicelli noodles (optional)
1 tbsp soy sauce
1/4 tsp white pepper
1 8 oz can water chestnuts, chopped (optional)
12 spring roll wrap
- Heat wok over high heat, if you don't have one, a any frying pan will do.
- Add oil. When oil is hot, add onion, garlic, carrots, and cabbage.
- Stir-fry for 3-4 minutes or until soft.
- Add soy sauce and white pepper.
- Toss in sprouts. Stir fry to blend about a minute.
- Remove from heat.
- Transfer vegetable mixture to a strainer set on top of a bowl to strain out any liquid.
- Set aside to cool.
- Boil water and add noodles, cook according to the instructions in the package.
- Strain, cut into 2 1/2 legthwise, and set aside.
- Place a spring roll wrapper on a clean working surface
- Spoon 1 tbsp vegetable mixture, from into far end corner of wrapper
- Add a few strands of noodles, and 1 tsp of chopped water chestnuts.
- Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you.
- Lift up the wide end nearest you and tuck overtop. Fold the left and right sides of wrapper over filling. Roll to the other end.
- Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
- In a deep fryer or a large sauce pan, pour vegetable oil until 1/2 full.
- Heat oil until a small piece of wrapper when dropped into oil, sizzles.
- Fry spring rolls in batches, about 3-4 pcs at a time,
- and frying about 2-3 minutes or until golden brown.
- Remove and set on a plate lined with paper towel or to a wire rack over a baking tray.
- For a Pei Wei like Veggie Spring Rolls, don't add rice noodles and water chestnuts.
- I like using a Filipino Lumpia (Spring Roll) Wrapper, it is thin and not so starchy. It is as thin as crepe and when deep fried, it has a delicate crisp to it compared to the Vietnamese or Chinese wrapper.
- To keep your Spring Rolls crispy until you serve, turn on oven in the lowest heat possible and keep rolls in there set on top of a wire rack over a baking tray.
- Never cover your spring rolls, the steam will keep it from being crispy.