Spring Roll 2pcs Recipe

Prepare noodles

Bring a small pot of water to a boil. Remove from heat, add dried bean thread noodles and soak for 3–5 minutes until translucent and pliable. Drain, rinse under cold water, and trim into short 2–3 inch pieces with scissors. Set aside.

Prep vegetables

Thinly shred the cabbage until you have about 2 cups packed. Julienne the carrot to make 1/2 cup. Finely slice the celery to make 1/2 cup. Thinly slice the green onions. Mince the garlic and grate or finely mince the ginger.

Stir-fry filling

Heat 1 tablespoon vegetable oil in a wok or skillet over medium-high heat. Add minced garlic and ginger; stir for 20–30 seconds until fragrant. Add shredded cabbage, carrot, and celery. Stir-fry 2–3 minutes until vegetables begin to soften but still have some bite. Add the prepared bean thread noodles and sliced green onions; toss to combine.

Season filling

Season the mixture with 1 teaspoon light soy sauce, 1/2 teaspoon sesame oil, 1/8 teaspoon white pepper and 1/4 teaspoon salt. Stir continuously for 30–60 seconds to distribute seasonings. Taste and adjust salt if necessary. Remove from heat and let the filling cool for 5–8 minutes so it’s easy to wrap.

Make wrapper slurry

In a small bowl combine 1 tablespoon all-purpose flour with 2 teaspoons water to make a thick paste. This will act as the glue to seal the spring rolls.

Assemble spring rolls

Lay one spring roll wrapper on a clean flat surface in a diamond orientation (one corner towards you). Place about 1/4 to 1/3 cup of the cooled filling across the lower third of the wrapper, leaving a 1/2 inch border on the sides. Fold the corner closest to you over the filling, tuck firmly, fold both side corners in toward the center, then roll up tightly toward the top corner. Brush the top corner edge with the flour slurry and press to seal. Repeat with the second wrapper and filling. Trim any excess brittle wrapper edges if needed.

Heat oil

Pour enough vegetable oil into a deep saucepan or small pot to reach about 2 inches depth (about 400–500 ml for a small pot). Heat the oil over medium-high to 180°C (350–360°F). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise steadily without browning instantly.

Fry spring rolls

Fry the spring rolls in batches (here 2 pieces) for 2.5–3.5 minutes, turning occasionally, until golden brown and crisp on all sides. Avoid overcrowding the pot. Use a slotted spoon to transfer to a plate lined with paper towels to drain excess oil.

Final crisp (optional)

If desired, after draining for a minute return the rolls to hot oil for 10–15 seconds to boost crispness, then drain again.

If using store-bought plum sauce, transfer 3 tablespoons to a small bowl. If the sauce is too thick, thin with up to 1 tablespoon water and stir to desired consistency. Stir in 1/4 teaspoon chili flakes if you want heat. Taste and adjust sweetness, acidity or spice as preferred.

Serve the hot, crispy spring rolls immediately with the plum dipping sauce on the side.