My mother’s coworker from china shared this amazing spring roll recipe with us and we fell in love with it. We used to make these rolls using egg roll wrappers but after discovering spring roll wrappers we can’t go back. The crunchy texture of fried spring rolls can’t compare to egg rolls. I personally think egg roll wrappers are too heavy and thick, but if you prefer egg roll wraps, they will work as well. If you plan to use spring roll wrappers they can be found in Asian food markets. This recipe makes about 35 spring rolls. I like to make a full batch and freeze half of them for later. That way I have pre-made spring rolls ready to cook. If you go about freezing some of the spring rolls, freeze them on a cookie sheet in a single layer. Once they are frozen solid, place them in air tight container or ziplock bags.

Ingredients:

1 lb ground chicken thighs
1/2 medium cabbage (about 32 oz)
1/3 cup diced celery
1 carrot, shredded (about 1 cup)
3/4 cup onion
3 oz uncooked rice noodles
About 35 spring roll wraps
1/2 tsp black pepper
1 tsp salt (use 3/4 tsp if you plan dip the spring rolls in soy sauce)
Canola oil for frying

Instructions:

1 . Heat 2 tbsp oil in a small pan and sauté the chopped onion until translucent.

2 . Add the chopped celery to the onion and sauté for another 2-3 minutes.

3 . Place the bean threads in a heatproof bowl and submerge them in boiling water for about 4-5 minutes. Drain the water out using a mesh strainer and roughly cut through the noodles with kitchen sheers.

 

4 . Finely chop the cabbage and submerge it in hot water for 5 minutes as well. Strain the cabbage of all water and set it aside to cool.

5 . In a large bowl, combine bean threads, cabbage, shredded carrot, ground chicken thighs, and the sautéed onion and celery. Season with salt and pepper. As mentioned in the ingredient list, use less salt if you plan to dip the rolls in soy sauce.

6 . Begin assembling your spring rolls by laying out one spring roll wrap with a corner pointed toward you. Spread about 2 tbsp of the chicken and cabbage mixture  in the middle and fold the bottom corner up over the mixture. Fold the left and right corners toward the center and continue to roll. Brush a little water on the top corner to help seal the spring roll.


7 . Fill a skillet with about 2 inches of canola oil. Bring the oil to medium high heat and fry each spring roll 2-3 minutes per side. Place the fried spring rolls on a plate lined with paper towels to absorb excess oil. Serve hot with soy sauce or sweet chili sauce.

 

4.5 from 2 reviews
Spring Rolls
 
Prep time
Cook time
Total time
 
Author:
Serves: 35 spring rolls
Ingredients
  • 1 lb ground chicken thighs
  • ½ medium cabbage (about 32 oz)
  • ⅓ cup diced celery
  • 1 carrot, shredded (about 1 cup)
  • ¾ cup onion
  • 3 oz uncooked rice noodles
  • About 35 spring roll wraps
  • ½ tsp black pepper
  • 1 tsp salt (use ¾ tsp if you plan dip the spring rolls in soy sauce)
  • Canola oil for frying
Instructions
  1. Heat 2 tbsp oil in a small pan and sauté the chopped onion until translucent.
  2. Add the chopped celery to the onion and sauté for another 2-3 minutes.
  3. Place the bean threads in a heatproof bowl and submerge them in boiling water for about 4-5 minutes. Drain the water out using a mesh strainer and roughly cut through the noodles with kitchen sheers.
  4. Finely chop the cabbage and submerge it in hot water for 5 minutes as well. Strain the cabbage of all water and set it aside to cool.
  5. In a large bowl, combine bean threads, cabbage, shredded carrot, ground chicken thighs, and the sautéed onion and celery.Season with salt and pepper. As mentioned in the ingredient list, use less salt if you plan to dip the rolls in soy sauce.
  6. Begin assembling your spring rolls by laying out one spring roll wrap with a corner pointed toward you. Spread about 2 tbsp of the chicken and cabbage mixture in the middle and fold the bottom corner up over the mixture. Fold the left and right corners toward the center and continue to roll. Brush a little water on the top corner to help seal the spring roll.
  7. Fill a skillet with about 2 inches of canola oil. Bring the oil to medium high heat and fry each spring roll 2-3 minutes per side. Place the fried spring rolls on a plate lined with paper towels to absorb excess oil. Serve hot with soy sauce or sweet chili sauce.