CRISPY SPRING ROLLS

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
• 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. .........................................

for full recipes please see : simplyhomecooked.com

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