Spring Rolls with Pork and Glass Noodles Recipe

Name: Spring Rolls with Pork and Glass Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces glass (cellophane) noodles; 3/4 pound ground pork; 2 tablespoons oyster sauce; 1 teaspoon sugar; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground pepper; 1/2 cup julienned carrots (about 1 small); 1/2 cup finely shredded green cabbage; 1/2 cup thinly sliced yellow onion (1/2 small); 1/2 cup julienned taro or potato; Vegetable oil, for frying; Twelve 7-inch square spring roll wrappers; 1 large egg, lightly beaten; Chinese hot mustard, for dipping; Sweet chile sauce, for dipping

Servings: persons

2 ounces glass (cellophane) noodles
3/4 pound ground pork
2 tablespoons oyster sauce
1 teaspoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup julienned carrots (about 1 small)
1/2 cup finely shredded green cabbage
1/2 cup thinly sliced yellow onion (1/2 small)
1/2 cup julienned taro or potato
Vegetable oil, for frying
Twelve 7-inch square spring roll wrappers
1 large egg, lightly beaten
Chinese hot mustard, for dipping
Sweet chile sauce, for dipping

1
In a small saucepan of boiling water, cook the noodles until al dente, 4 to 5 minutes.
2
Drain and transfer to a bowl of ice water to cool.
3
Drain the noodles well and chop into 3-inch pieces.
4
Transfer the noodles to a large bowl and add all of the remaining ingredients except the spring roll wrappers, vegetable oil, beaten egg and dipping condiments; mix well.
5
In a large enameled cast-iron casserole, heat 2 inches of oil to 350.
6
Arrange 1 wrapper on a work surface with a corner facing you; keep the remaining wrappers covered with a damp clean kitchen towel.
7
Spoon 1/4 cup of the filling in the lower third of the wrapper.
8
Bring the corner up and over the filling and roll up, folding in the sides as you roll.
9
Dab the top corner with the beaten egg and press to seal the spring roll.
10
Repeat with the remaining wrappers and filling.
11
Fry the spring rolls in the hot oil, turning occasionally, until golden and crispy and the pork is cooked through, about 5 minutes.
12
Drain on a paper towellined baking sheet and serve with hot mustard and/or sweet chile sauce.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 ounces glass (cellophane) noodles, 3/4 pound ground pork, 2 tablespoons oyster sauce, 1 teaspoon sugar, and more.

Yes, Spring Rolls with Pork and Glass Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Rolls with Pork and Glass Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions