Crispy golden brown spring rolls stuffed with veggies and glass noodles. They’re tasty and fun to prepare. They make a good snack or appetizer for gatherings with friends and family. And a nice side dish.
Ingredients
– 1 cup olive oil
– 1/2 cup sweet onion, chopped fine
– 2-3 cloves garlic, minced
– 1/2 cup sweet pepper, chopped fine
– 1/2 cup carrot, chopped fine
– 1/2 cup cabbage, chopped fine
– 1/2 cup mushroom, chopped fine
– 1 cup glass noodles, soaked and drained
– 2-3 tbsp soy sauce
– 1 tsp fresh squeezed lime juice
– a pinch of black pepper
– 8-10 wrappers
Directions
To make the stuffing:
In a sauce pan, add 1 tsp oil, turn heat to high. When the oil is hot add sweet onion and garlic and turn down heat to just above medium. When the fragrance of cooking onions rises, add sweet pepper, carrot and cabbage. Keep ingredients moving.
Then add mushroom and follow with glass noodles. When the noodles soften, add soy sauce, lime juice and a pinch of black pepper. Remove from heat.
To make the rolls:
When the stuffing is cooled off. Scoop a small mound of the stuffing on a wrapper and fold up sides. Then roll the wrapper over the contents, forming a closed tube. Do this until you’ve used up the stuffing and wrappers.
On the stove top, pour the remaining oil into a pan. When the oil is hot, drop in the rolls — in my wok, 3-4 rolls at a time works best. Turn the rolls frequently; do not let them cook unevenly. When the rolls turn golden brown and crispy, take them out and lay them on a plate.
To serve
These go nicely with sweet and sour sauce. Great for a party, home entertainment, or to complement the main course.
Enjoy!
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