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Spring Rolls

From Our Kitchen


3 cloves garlic
1 (2 inch piece) fresh peeled ginger
3 scallions
pinch of salt, pepper and sugar
½ cup vegetable oil

¼ lb. glass noodles or vermicelli soaked in water and chopped into smaller strands
¼ lb. shitake mushroom soaked, julienned and stem discarded
1 large onion julienned
1 cup shredded carrots
1 cup bean sprouts
1 large red pepper, julienned
1 small head green cabbage, julienned
1 bunch chopped cilantro
¼ cup soy sauce
1 Tbsp. sesame oil
salt and pepper
vegetable oil for stir frying
1 package spring roll wrappers


Place all ingredients except the vegetable oil in a food processor. Process the mixture and add the oil slowly into the tube until it becomes a puree. Saute´ the mixture for 1 to 2 minutes and set aside.

In a wok, stir fry each vegetable separately in oil, season with salt and pepper. Drain and transfer to a big mixing bowl. Stir in noodles, soy sauce, sesame oil and cilantro. Let cool completely. When completely cool, combine the filling mixture together with the aromatic mixture.

When ready to form spring rolls, squeeze out the excess liquid. Place about ⅓ cup into the wrapper. Roll and seal edges with water. Repeat until all filling is used.

Fill 4 to 5 cups oil into a deep sauce pan. Heat until 350ºF. Deep fry the spring rolls in small batches until golden brown. Drain on paper towels.