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Spring Rolls

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Spring Rolls

1 1/2 cups bean thread noodles or rice vermicelli, cooked

3/4 cup bamboo shoots

1 carrot, grated

4 green onions, chopped

4 cloves garlic, minced

1/2 cup fresh cilantro, chopped

1/4 cup soy sauce (I use Braggs liquid aminos)

1/4 cup sugar

2 tbsp sesame oil

rice paper spring roll wrappers

Approx. 1 cup water

Run a knife through the noodles to chop them into smaller pieces.

In a large mixing bowl, combine the noodles, carrots, green onions, cilantro and bamboo shoots. Add the soy sauce and sugar and combine well.

In a large sauce pan, heat the sesame oil over medium-low heat. Add the noodles and veggie mixture and pan fry for 3-5 minutes, just until veggies are barely tender.

Submerge spring roll wrappers in water until pliable one at a time. Place 2 to 3 tablespoons in wrappers and wrap up. Serve with your favorite dipping sauce.

My favorite dipping sauce:

1/4 cup Braggs liquid aminos (or Soy Sauce if you prefer)

1/4 tsp garlic powder

brown sugar to taste. I like mine a little on the sweeter side B)

Combine in a ramekin until sugar is dissolved.

Hope you like em! enjoy!

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Oh....Yummmy, yummmy, yummmy, yummmy! :P

I'm definitely printing this one!

Hey, did you read the oyster sauce post on the Food Ingredients Forum?

I voiced my love of Spring Rolls, but just in case you didn't read it; it went something like this:


Anyway, this is awesome. Thanks for the recipe! B)


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HAHAHHAHAHHA That is awesome I love them too :lol: I gotta check out the oystr sauce recipe, THANKS! :):):)

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