Spring Roll - Traditional Chinese New Year Food 中國傳統新年食品春捲

Ingredients

• 2 oz Rice Noodles (soak in warm water for 30 minutes, then cut into 2‑inch lengths)
• 1.5 lb Green Cabbage (remove outer leaves, rinse 2‑3 times, shred, and dry in a salad spinner)
• 10 oz Carrots (julienne)
• 6 oz Celery (julienne)
• 2 tbsp Fresh Ginger (minced)
• 2 tbsp Garlic (minced)
• 2 tbsp Vegetable Oil (for sautéing; use a neutral oil with high smoke point)
• 1 tsp Salt (to taste)
• to taste Black Pepper (freshly ground)
• 1 large Egg (beaten, used to seal wrappers (or use flour‑water paste))
• 20-25 pieces Thin Spring Roll Wrappers (18 × 16 cm sheets, thawed if frozen and kept covered)
• 2 cup Vegetable Oil for Frying (use enough to submerge rolls; maintain 300‑325°F)

Instructions

1. Wash and Dry Cabbage

   Remove outer damaged leaves, rinse the cabbage 2‑3 times under running water, then spin dry in a salad spinner.

   Time: PT5M

2. Soak Rice Noodles

   Place 2 oz rice noodles in a bowl of warm water and let them soften for about 30 minutes.

   Time: PT30M

3. Prep Vegetables & Aromatics

   Julienne carrots and celery. Mince ginger and garlic.

   Time: PT10M

4. Cut and Drain Noodles

   Cut the softened noodles into 2‑inch lengths, then drain in a colander.

   Time: PT5M

5. Sauté Ginger & Garlic

   Heat 1 tbsp oil in the wok over medium heat, add minced ginger and garlic, and stir‑fry until fragrant (about 1‑2 minutes).

   Time: PT2M

6. Cook Carrots & Celery

   Add carrots and celery to the wok, stir‑fry until they become soft, about 5 minutes. Remove and set aside.

   Time: PT5M

7. Sauté Cabbage

   Add another 1 tbsp oil, increase heat to high, and stir‑fry the shredded cabbage until softened, about 5 minutes.

   Time: PT5M

8. Combine Filling

   Return carrots and celery to the wok, add the cut noodles, season with 1 tsp salt and pepper, and toss everything together. Transfer to a colander over a bowl to cool.

   Time: PT10M

9. Thaw Wrappers

   If using frozen thin spring‑roll wrappers, thaw them in the refrigerator overnight or at room temperature for about 30 minutes. Keep them covered with a damp cloth.

   Time: PT30M

10. Assemble Spring Rolls

    Lay a wrapper on a flat surface, place 1.5‑2 oz of cooled filling in a corner, roll the corner over, tuck the sides, and continue rolling. Seal the edge with a dab of beaten egg (or flour‑water paste).

    Time: PT15M

11. Heat Oil for Frying

    Fill a deep‑fry pot with enough oil to submerge the rolls, heat to 300‑325°F (150‑160°C).

    Time: PT5M

    Temperature: 300‑325°F

12. Fry Spring Rolls

    Carefully lower a few rolls into the oil, fry for 6‑10 minutes until golden and crisp. Turn occasionally for even color.

    Time: PT10M

    Temperature: 300‑325°F

13. Drain and Serve

    Remove rolls with a slotted spoon, drain on paper towels, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

1 g