1 package spring roll wrappers,
1/2 pkg. rice vermicelli,
1 onion, chopped,
2 carrots, shredded,
1 clove garlic, chopped,
1 tsp. dark sesame oil,
2 tbsp. vegetable oil,
2 tbsp. teriyaki sauce,
1 egg, lightly beaten,
salt and pepper to taste.

Recipe: Boil the vermicelli according to package directions, drain and set aside. Heat the vegetable and sesame oil in a skillet and saute the onion, garlic and grated carrot until soft, and add the boiled vermicelli. Saute for about 2 minutes more. Add the teriyaki sauce and toss well. Remove from heat. Put some filling in the middle of each spring roll wrapper and roll them in a way you would roll a tortilla wrap. Brush some egg on the edges of the wrappers to seal them. Fry the spring rolls in a deep fryer or a non-stick pan until golden brown on all sides. Place the fried spring rolls on tissue paper for few minutes before serving, to drain the excess oil. Serve the spring rolls with your favorite oriental dipping sauce. The spring rolls can be frozen for future use. In this case, make sure that they don't touch each other in the freezer, because they will stick to each other. If using frozen spring rolls, you don't need to thaw them first. I recommend deep-frying if you are cooking frozen spring rolls.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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