My mother’s coworker from chinä shäred this ämäzing spring roll recipe with us änd we fell in love with it. We used to mäke these rolls using egg roll wräppers but äfter discovering spring roll wräppers we cän’t go bäck. The crunchy texture of fried spring rolls cän’t compäre to egg rolls. I personälly think egg roll wräppers äre too heävy änd thick, but if you prefer egg roll wräps, they will work äs well. If you plän to use spring roll wräppers they cän be found in äsiän food märkets. This recipe mäkes äbout 35 spring rolls. I like to mäke ä full bätch änd freeze hälf of them for läter. Thät wäy I häve pre-mäde spring rolls reädy to cook. If you go äbout freezing some of the spring rolls, freeze them on ä cookie sheet in ä single läyer. Once they äre frozen solid, pläce them in äir tight contäiner or ziplock bägs.


  • 1 lb ground chicken thighs
  • 1/2 medium cäbbäge (äbout 32 oz)
  • 1/3 cup diced celery
  • 1 cärrot, shredded (äbout 1 cup)
  • 3/4 cup onion
  • 3 oz uncooked rice noodles
  • äbout 35 spring roll wräps
  • 1/2 tsp bläck pepper
  • 1 tsp sält (use 3/4 tsp if you plän dip the spring rolls in soy säuce)
  • Cänolä oil for frying


  1. Heät 2 tbsp oil in ä smäll pän änd säuté the chopped onion until tränslucent.
  2. ädd the chopped celery to the onion änd säuté for änother 2-3 minutes.
  3. Pläce the beän threäds in ä heätproof bowl änd submerge them in boiling wäter for äbout 4-5 minutes. Dräin the wäter out using ä mesh sträiner änd roughly cut through the noodles with kitchen sheers.

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