How many of these do you want to make at a time? To make a big batch for company, just add more vegetables. It takes about 1/4 to 1/3 of a cup for each roll. I’ve only made these fresh and served right away. I’ll experiment with freezing and let you know if that’s an option.
Spring Rolls
4 to 6 sheets of rice paper
OR Spring Roll Wrappers
2 oz cabbage
2 carrots (julienned)
2 oz bean sprouts
2 oz onions (sliced)
2 oz vermaceli noodles
1 clove garlic chopped
1 slice ginger (minced)
2 oz peppers (sliced)
pinch salt & pepper
pinch sugar
1 tsp soy sauce
Optional
2 oz snow peas
3 or 4 mushrooms
hot chili peppers
hot chili oil or sauce
Paste for Sealing
2 tsp water
1 tsp corn starch
1: Cut vegetables as noted and set aside in separate bowls
2: In small bowl, add water and corn starch to make paste for sealing
3: Cook noodles as directed on package; drain and pat dry
4: Add 1 tbsp water to cabbage, cover and microwave for 1 1/2 minutes; drain and pat dry
5: Heat wok; add 1 tbsp cooking oil; add onions and fry for 30 seconds; add ginger and fry for 30 seconds; add garlic and fry for 30 seconds; add carrots, bean sprouts, cabbage, snow peas and mushrooms and fry for 1 minute; Add salt, pepper, sugar, soy sauce and hot chili peppers. Mix all ingredients and cool.
6: Prepare rice paper or wrappers as directed (one at a time); place 1/4 to 1/3 cup of vegetable mixture in centre of each wrapper, roll, fold in sides and seal with paste. Place spring rolls on tray and cover with damp towel until ready to cook.
7: Air Fry (390 to 400) for 12 minutes turning halfway through.
TIP for leftover vegetables. Add 1 to 2 eggs to the paste mixture, beat well and stir in any leftover vegetables to make Egg Foo Yung
