Homemade spring rolls are so good, it’s worth the effort! Directly translated from Chinese Mandarin, “spring rolls” often marked the end of the long winter and the beginning of spring and warmer weather.
A food processor speeds up the veggie prep but we usually do by hand to avoid the minced cole slaw effect. Deep fry or pan-fry in a nonstick pan and mix and match seasonal ingredients to keep it less oily and healthier, but it’s may be hard to resist the deep fried crunchy version. Make your own or use our family sauces for dipping the rolls (my favorite part!). Mix ‘n’ match, add a spicy kick with chili oil or Sriracha!
Wrappers: 1-2 packs of spring roll skins, 10-25 in a pack (frozen section, very thin, not traditional “egg roll dough” type.) Thaw out one hour before making rolls
Essential Seasoning
Minced Green Onion
Fresh Garlic
Fresh Ginger
Filling
Ground pork/beef/turkey (Marinate meat with soy sauce, salt, black pepper)
Fresh Vegetables (Finely Chopped & Grated)
Green onion (¼ c)
fresh ginger (2T)
garlic (2T)
Cabbage (4c)
onion (½ c),
celery (½c)
carrot (½ c each)
Handful of fresh bean sprouts (add at the end)
Seasonal/Optional Vegetables
Chopped Kale (½ c)
Chard (½ c)
Zucchini (½ c)
Red Pepper (½ c)
Other Ingredients
Dried Chinese Black Mushroom (1/2 c, softened/chopped)
Cellophane Noodle (a.k.a. bean thread, glass noodle, 2 c)
Seasoned, scrambled egg/strips (salt, garlic powder, black pepper) (1/2 c)
Soak/soften cellophane/glass/bean thread noodles in hot water. Soak/soften dried black mushrooms in hot water.
Make seasoned egg strips.
Finely chop all vegetables.
Heat 2-4 tsp cooking oil and stir-fry 3 key ingredients (reserve ½) for a minute: Green Onion, Ginger, Garlic. Add meat and stir-fry, separating clumps, cook until done, set aside Cook the meat (separately)
Heat 2-3 Tsp cooking oil, stir-fry remaining ½ of chopped green onion, ginger, garlic. Cook/put in vegetables, this order: white/yellow onion, carrots, celery, cabbage, egg strips, chopped softened black mushrooms, softened cellophane noodles, preserved radish. DO NOT OVERCOOK! Mix for 2 minutes and add salt, white pepper, soy sauce to taste.
Add fresh bean sprouts (optional), sprinkle in sesame oil and toss. Add cooked meat and mix well.
Wrap and deep fry or pan-fry. Serve hot. If you refrigerate/freeze the rolls, defrost in microwave and pan-fry to re-crisp.
Recipe Note
Quantity depends on if you're serving 1-2 as appetizer or a meal 3-4 rolls, and how much energy and time you have to roll!
