Spring Rolls, Simple, Cheap & Make-Ahead


A can of ground cinnamon is shown.Spring Rolls

  • ½ pound pork, ground
  • 1 cup carrots, fine julienned
  • 1 cup Napa cabbage, fine julienned
  • 2 ounces glass noodles
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • salt, fine, to taste
  • pepper, black, to taste
  • sugar, to taste
  • 1 each egg, beaten
  • 25 each spring roll wrappers
  • oil, for frying
1. Soak the glass noodles until soft, about 7-10 minutes. Drain and cut into 2.5 cm lengths.
2. In a wok over medium heat, fry the garlic until fragrant. Add pork and fry 2-3 minutes. Remove to drain excess oil. Add vegetables and noodles to the clean pan and fry about 2 minutes. Season with soy sauce, oyster sauce, salt, pepper and sugar. Cool.
3. Place about 1 tablespoon of vegetable/noodle filling onto spring roll sheet, then top with 1-2 teaspoons of pork. Roll each sheet tightly and seal with egg wash. Deep fry until golden-brown and crisp.