Deluxe Rolls Recipe

Prepare vegetable filling

Soak glassy (cellophane) noodles in warm water for 5–8 minutes until soft, then drain well and roughly chop into 1–2 inch pieces. In a bowl combine noodles, julienned carrot, cucumber, red bell pepper, sliced green onions, cilantro and mint (if using). Add 1/2 teaspoon sesame oil and 1/8 teaspoon salt; toss to combine.

Hydrate wrappers and assemble

Fill a shallow wide dish with warm water. Submerge one rice paper wrapper for 6–10 seconds until pliable but not falling apart (it will continue to soften). Lay wrapper on a clean board or damp towel. Place half the filling (approx. 1/2 of the vegetable mixture) across the lower third of the wrapper in a line. Fold the bottom edge over the filling, tuck sides in, then roll up firmly but gently to close. Repeat with second wrapper and remaining filling. Place finished rolls seam-side down on a plate.

Optional light fry (to match texture of egg rolls)

If you prefer a lightly crisp exterior, heat 1/4–1/2 cup neutral oil in a nonstick skillet over medium heat. When the oil shimmers, add the spring rolls seam-side down and shallow fry 1–1.5 minutes per side until golden and crisp, turning carefully. Transfer to a rack or paper towel-lined plate to drain. (Alternatively serve fresh at room temperature.)

Make pork filling

In a small bowl combine ground pork, shredded cabbage, grated carrot, green onions, minced garlic and ginger, soy sauce, oyster sauce, 1/4 teaspoon sesame oil, white pepper, and 1/2 teaspoon cornstarch. Mix thoroughly until the mixture is cohesive. Let sit 5 minutes for flavors to meld.

Pre-cook filling (recommended)

Heat a nonstick skillet over medium-high heat, add a drizzle (about 1 tsp) of oil, then add the pork mixture. Cook, breaking up lumps, until pork is cooked through and vegetables are softened and any moisture has mostly evaporated, about 4–6 minutes. Taste and adjust seasoning (add a pinch of salt or extra soy if needed). Remove from heat and cool slightly so it’s easier to roll.

Roll egg rolls

Place an egg roll wrapper diamond-shaped on your work surface. Put half the cooled pork filling (about half the mixture) across the lower third of the wrapper. Brush the top edge and side flaps lightly with the egg wash. Fold the bottom corner up over the filling, tuck the left and right corners toward the center, then roll tightly to form a sealed cigar-shaped roll. Make one more roll with remaining wrapper and filling. Seal seams well.

Fry egg rolls

In a small saucepan or deep skillet heat 1 cup neutral oil to 350°F (175°C) or until a small piece of wrapper sizzles and browns in about 20–30 seconds. Fry egg rolls seam-side down first, 2–3 minutes, turning occasionally, until evenly golden brown and crisp. Use tongs to transfer to a paper towel-lined plate to drain. If you don’t have a thermometer, maintain medium-high heat and watch color closely to avoid burning.

Make sauce

In a small saucepan combine 3 tbsp granulated sugar and 3 tbsp water. Heat over medium, stirring until sugar dissolves. Remove from heat and stir in 1 tbsp rice vinegar, 1/2 tsp soy sauce, 1/2 tsp lime juice, 1/4 tsp chili flakes (or chopped fresh chili) and 1/8 tsp grated garlic if using. Taste and adjust: add a little more vinegar for tang, sugar for sweetness, or chili for heat. Sprinkle in 1/2 tsp sesame seeds. Let cool to warm or room temperature before serving.

Arrange two spring rolls and two pork egg rolls on a serving plate. Place a small ramekin of the sweet dipping sauce in the center. Garnish with cilantro sprigs and lime wedges. Serve immediately so fried items are crisp; if spring rolls were not fried, serve fresh and chilled or at room temperature.