Wrappers: 1-2 packs of spring roll skins, 10-25 in a pack (frozen section, very thin, not traditional “egg roll dough” type.) Thaw out one hour before making rolls
Essential seasonings: minced green onion, fresh garlic, grated fresh ginger
Ground pork/beef/turkey (can mix or use one; optional)
Marinate meat with soy sauce, salt, black pepper
Green onion (1/4 c), fresh ginger (2T), garlic (2T)
Cabbage (4 c), onion (1/2 c), celery, carrot (1/2 c each)
Seasonal/optional veggies: chopped kale, chard, zucchini, red pepper (1/2 c each)
Handful of fresh bean sprouts (add at the end)
Dried Chinese Black Mushroom (1/2 c, softened/chopped)
Cellophane Noodle (a.k.a. bean thread, glass noodle, 2 c)
Seasoned, scrambled egg/strips (salt, garlic powder, black pepper) (1/2 c)
Chopped preserved radish (optional, 1-2 T)
Soy sauce (3 T in meat marinade, 2 T in filling)
Cooking oil (1 c), Asian sesame oil (1 T), salt, white pepper (1/2 T)
1. Soak/soften cellophane/glass/bean thread noodles in hot water. Soak/soften dried black mushrooms in hot water. Make seasoned egg strips. Finely chop all vegetables.
2. Cook the meat (separately):
Heat 2-4 tsp cooking oil and stir-fry 3 key ingredients (reserve ½) for a minute: Green Onion, Ginger, Garlic. Add meat and stir-fry, separating clumps, cook until done, set aside
3. Stir-fry Vegetables:
Heat 2-3 Tsp cooking oil, stir-fry remaining ½ of chopped green onion, ginger, garlic. Cook/put in vegetables, this order: white/yellow onion, carrots, celery, cabbage, egg strips, chopped softened black mushrooms, softened cellophane noodles, preserved radish. DO NOT OVERCOOK! Mix for 2 minutes and add salt, white pepper, soy sauce to taste.
4, Add fresh bean sprouts (optional), sprinkle in sesame oil and toss. Add cooked meat and mix well.
Quantity depends on if you're serving 1-2 as appetizer or a meal 3-4 rolls, and how much energy and time you have to roll!
5, Wrap and deep fry or pan-fry (CSB demo). Serve hot. If you refrigerate/freeze the rolls, defrost in microwave and pan-fry to re-crisp.