Spring Rolls with Soy-Ginger Dipping Sauce Recipe

Name: Spring Rolls with Soy-Ginger Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried mai fun noodles (thin rice stick noodles)*; 12 ounces cooked shrimp or smoked turkey, chopped; 1 cup finely chopped green cabbage; 1/2 cup finely chopped peeled carrot; 1/2 cup finely chopped green onions; 1/2 cup chopped bean sprouts; 1/4 cup finely chopped red bell pepper; 2 teaspoons fish sauce (nam pla)*; 16 egg roll wrappers; 1 large egg, beaten to blend; Vegetable oil (for frying); 1 /2 cup soy sauce; 1/4 cup mirin (sweet Japanese rice wine); 1/4 cup rice vinegar; 2 green onions, finely chopped; 4 teaspoons minced fresh ginger; 3/4 teaspoon hon-dashi**; *Available at Asian markets and in the Asian section of some supermarkets.; **Hon-dashi, Japanese bonito-type soup stock granules, is sold at Asian markets and in the Asian section of some supermarkets.

Servings: persons

2 ounces dried mai fun noodles (thin rice stick noodles)*
12 ounces cooked shrimp or smoked turkey, chopped
1 cup finely chopped green cabbage
1/2 cup finely chopped peeled carrot
1/2 cup finely chopped green onions
1/2 cup chopped bean sprouts
1/4 cup finely chopped red bell pepper
2 teaspoons fish sauce (nam pla)*
16 egg roll wrappers
1 large egg, beaten to blend
Vegetable oil (for frying)
1 /2 cup soy sauce
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup rice vinegar
2 green onions, finely chopped
4 teaspoons minced fresh ginger
3/4 teaspoon hon-dashi**
*Available at Asian markets and in the Asian section of some supermarkets.
**Hon-dashi, Japanese bonito-type soup stock granules, is sold at Asian markets and in the Asian section of some supermarkets.

1
Cook noodles in pot of boiling water until tender, about 1 minute.
2
Drain.
3
Rinse with cold water.
4
Drain well.
5
Coarsely chop.
6
Place noodles in bowl.
7
Mix in next 7 ingredients.
8
Season with salt and pepper.
9
Place 1 egg roll wrapper on work surface.
10
Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper.
11
Fold bottom of wrapper over filling, then fold in sides of wrapper over filling.
12
Brush top edge of wrapper with egg.
13
Roll up tightly, pressing to seal edge.
14
Repeat with remaining wrappers and shrimp mixture.
15
(Can be made 6 hours ahead.
16
Cover; chill.)
17
Pour oil into heavy large pot to depth of 3 inches.
18
Heat to 350F.
19
Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes.
20
Drain on paper towels.
21
Serve with sauce.
22
Whisk all ingredients in bowl to blend.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 2 ounces dried mai fun noodles (thin rice stick noodles)*, 12 ounces cooked shrimp or smoked turkey, chopped, 1 cup finely chopped green cabbage, 1/2 cup finely chopped peeled carrot, and more.

Yes, Spring Rolls with Soy-Ginger Dipping Sauce falls under the Snacks & Appetizers 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.

Spring Rolls with Soy-Ginger Dipping Sauce

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