Ingredients
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2 tablespoons peanut oil
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2 garlic cloves, crushed
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1/2 teaspoon fresh ginger, grated
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2 scallions, finely chopped
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1/2 cup bean sprouts
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1/2 cup green cabbage, shredded
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1/2 teaspoon sesame oil
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1 tablespoon light soy sauce
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1 tablespoon rice wine or 1 tablespoon dry sherry
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1 tablespoon chopped fresh cilantro
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1 tablespoon chopped of fresh mint
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24 spring roll wrappers
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1/4 teaspoon ground black pepper
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1 small carrot, peeled and finely shredded
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1 ounce fine cellophane noodle
Instructions
- Place the noodles in a bowl and pour over enough boiling water to cover. Let stand for 4 minutes.
- Drain, rinse in cold water and drain again.
- Cut into 2-inch lengths.
- Heat the peanut oil in a wok over high heat.
- Add the garlic, ginger, scallions, beansprouts, cabbage and carrot and fry for a minute.
- Stir in the sesame oil, soy sauce, rice wine, pepper, cilantro and mint and take off the heat.
- Stir in the rice noodles.
- Arrange the wrappers on the counter, pointing diagonally.
- Spoon a bit of the filling onto the bottom corner of the wrapper.
- Roll the point of the wrapper over the filling, then fold the side points inward over the filling.
- Continue to roll up the wrapper away from you, using a bit of water to seal the roll if needed.
- Brush with oil and bake in a 400 F oven until crispy, about 15-20 minutes.
- You may want to flip the spring rolls halfway through baking.
- You can also freeze these unbaked and then bake from frozen. This will take about 25 minutes.