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Wolfgang's Spring Rolls

2 tablespoon s
fresh ginger, chopped
1 tablespoon
garlic, chopped
2 tablespoon s
green onions, chopped
Pinch of red pepper flakes
1/2 cup
peanut oil
Pinch of salt
Pinch of freshly ground black pepper
Pinch of sugar
1/2 cup
onions, julienned
medium carrot, julienned
4 ounce s
shiitake mushrooms, stems discarded, sliced into julienne
1 1/2 cup s
red bell pepper, julienned
2 cup s
green cabbage, julienned
3 tablespoon s
peanut oil, for stir-frying
Salt and freshly ground black pepper
4 ounce s
glass noodles, soaked in water for 10 minutes, chopped into smaller strands
1/4 cup
mushroom soy sauce
2 tablespoon s
chili paste
1 tablespoon
Asian sesame oil
1/2 cup
cilantro, chopped
To form spring rolls
package wonton wrappers
egg with 1 Tbsp. each of water and cornstarch, beaten together for eggwash
Peanut oil, for deep-frying
Hot Chinese Mustard Sauce (see separate recipe)

Prepare the aromatic mixture:

  1. In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Cook mixture in a small saucepan over medium heat for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.

Prepare the filling:

  1. In a wok or heavy skillet, stir fry mushrooms in peanut oil for 30 seconds, then add remaining vegetables and cook for 1 minute. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodle, mushroom soy sauce, chili paste, sesame oil, and cilantro. Add aromatics mixture. Season with salt and pepper. Set aside to cool completely. When ready to form the spring rolls, squeeze out all the excess liquid.

Prepare spring rolls:

  1. Place about 1/4 cup of prepared filling per wonton wrapper. Place filling as per directions alongside. Roll the wrapper, tuck ends in, and complete as if wrapping a parcel. Seal edges with the eggwash. Repeat the process until all filling is used. 
  2. In a heavy deep saucepan, heat oil to 350 degrees F. and deep fry spring rolls, 3 or 4 at a time until golden, about 2 to 3 minutes. Drain on paper towels.

Note: Makes 20 to 24 rolls

Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. (Very easy to make – see separate recipe). Serve immediately.

Fresh, young, aromatic wines are the partners I prefer for Asian appetizers. I look for Sauvignon Blancs (or Fumé Blancs as they’re often called in California) like Robert Mondavi’s or Goldwater from New Zealand.

Average: 2.5 (13 votes)

About this Recipe

Forget about the greasy, tasteless spring rolls you once tasted from the take out restaurant. These are wonderful, crisp, fresh-tasting morsels that look a lot more complicated to make than they really are. I find them a lot of fun to put together and people are often amazed that you are able to master an Asian cuisine!

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