Recipe courtesy of Food Network Kitchen
Save Recipe Print
Yield:
20 spring rolls
Level:
Easy

Ingredients

Directions

In a non stick skillet heat oil over medium high heat. Add ginger and cook to release aroma. Add scallions, grated carrot, bean sprouts and toss to coat. Stir in vinegar, soy sauce and dash of sesame oil and toss to coat. Cook for 5 minutes or until most of the liquid evaporates. Set aside to cool.

Heat 3 inches of vegetable oil in deep pan to 365 degrees or until a cube of bread browns in one minute. Place 1 tablespoon of the mixture on a wonton square. Fold in sides and roll up. Rub a little water along remaining wonton edge and press against roll to seal closed. Repeat procedure to make remaining rolls. Fry 4 rolls at a time in the hot oil until golden brown. Remove rolls to a paper towel to drain. Serve hot with soy sauce

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Spring Rolls

Recipe courtesy of Wolfgang Puck

Spring Rolls

Recipe courtesy of Wolfgang Puck

Spicy Spring Roll

Recipe courtesy of Jaime Laurita

Vegetarian Spring Rolls

Recipe courtesy of Charles Phan

Conch Spring Rolls

Recipe courtesy of Wilo Benet

Crab Spring Rolls

Recipe courtesy of Sam Choy

Crawfish Spring Roll

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories