2 Oz. Glass Noodles-(made from Mung Bean Starch)
2 Tbsp. Canola Oil
½ Cup Onions-thinly sliced
1 ½ Cups Napa Cabbage-or substitute Bok Choy or any favorite cabbage-shredded
2 Tbsp. Water
½ Cup Carrots-finely grated
8 Shrimp-31-40 size, peeled, deveined, cut into ¼” pieces
2 Tbsp. Cornstarch
2 Eggs-beaten until all yellow
As Needed Canola Oil for Deep Frying
Place the noodles in a bowl. Pour enough boiling water over the noodles to cover. Let sit for about 15 minutes to tenderize. Drain thoroughly and chop into about 4” long pieces. Allow to cool by spreading out on a wide surface, cutting board, etc.
In a saute pan on high heat, add the canola oil. Add the onions, cook for about 30 seconds. Add the shredded cabbage, toss to help wilt. Add the water, cover with a lid and steam for about 1 minute or until slightly tender. Remove from the pan and cool in the same manner as the noodles.
To prepare the filling, combine the noodles, cabbage mixture, carrots, shrimp, cornstarch and about 2 tbsp of the beaten egg. Mix thoroughly so everything is coated with the starch and egg.
Lay 8 spring roll wrappers out. Divide the cooled filling among the wrappers in a cylinder shape leaving ¾” of wrapper on each edge with no filling to tuck edges in. Lightly brush the egg wash on the latter 1/2 of the spring roll wrapper. Roll wrappers around filling tucking in sides, sealing the final edge.
In a deep fry pot half filled with vegetable oil to 350°f, place 2 spring rolls at a time in and submerge in oil, frying about 2 minutes or until golden brown and crisp. If they float, they may need to be turned to evenly brown, or place a wire strainer over the rolls to keep submerged in the oil. Lift basket out and turn spring rolls out onto a plate with paper towels to drain. Divide among four serving plates, and garnish with your favorite dipping sauce, rice etc. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com