Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1/2 tablespoon grated ginger
- 2 cups shredded Napa cabbage
- 1 carrot, grated
- 1/2 cup bean sprouts
- 2 ounces bean thread noodles, blanched and chopped
- 8 ounces shredded cooked chicken breast
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 2 tablespoons chopped coriander
- 1 package spring roll wrappers
- 1 egg, beaten
- Vegetable oil, for frying
Directions
Heat oil in a skillet or wok over high heat. Add the garlic, ginger, cabbage, carrot, and bean sprouts. Cook for 2 minutes or until the cabbage is just limp. Add the noodles and chicken; continue to cook until heated through. Stir in the hoisin and oyster sauces, toss to coat the mixture. The filling should be moist but not wet. Remove from heat, and allow to cool. Toss in the chopped coriander.
Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
Pour about 1-inch of oil in a skillet and heat to 350 degrees F. Fry the spring rolls for 2 minutes, turning to cook all sides. Drain on paper towels before serving.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 20 reviews
By PitbullMama86
on March 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was absolutely great. The filling is so good, I was eating it out of the bowl. Definately will make it again. It went perfect with the yakisoba I made for dinner tonight. The only thing is that I had trouble finding the wrappers. My local grocery store had everything but that.
By torba98_11829804
Milpitas, CA
on February 07, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Have also kade this recipe many times...vegetables only, with chicken, with pork or with shrimp. Enjoy.
NOTE: Concern over potential health risks of asian noodles...we have been using shredded lettuces and/or angel hair pasta. Everything remains the same.
By pkafer_7245955
Edmonton, KY
on September 26, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
from fleur Kentucky
"We really like these. I never use meat. And I use rice flour spring roll skins which come dry. I don't know what was used on the show, but for these you have to put them in some warm water to soften them then put the filling in and roll. No egg or frying - much more healthful. At first it is a bit of mix up, tearing the very thin skin, starting over with new skin but after a few you get the hang of it."
Read all 20 reviews