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Spring Rolls

Spring Rolls

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 10
Dried bean thread noodles, also called cellophane noodles, are transparent threads made from ground mung bean flour and water. Rice stick noodles are formed from rice flour and water. Both can be found in Asian markets and in the Asian section of most supermarkets. After cooking the noodles, use kitchen shears to cut them into shorter lengths.


  • 3 oz. dried bean thread or rice stick noodles
  • 1/2 lb. ground chicken
  • 1/2 lb. ground pork
  • 3 carrots, shredded
  • 1 bunch green onions, white and light
      green portions, chopped
  • 2 cups thinly sliced napa or savoy cabbage
  • 1 tsp. grated fresh ginger
  • 1 tsp. minced garlic
  • 1 Tbs. ground unsalted peanuts
  • 1/2 tsp. salt, plus more, to taste
  • 1 tsp. soy sauce
  • Pinch of cayenne pepper
  • 1 package (about 20 sheets) rice paper spring
      roll wrappers
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • Pinch of red pepper flakes
  • Canola oil for deep-frying


Cook the bean thread noodles according to the package instructions. Drain in a colander and rinse with cold water. Cut the noodles into 2 to 3-inch lengths and set aside.

In a large sauté pan over medium-high heat, cook the chicken and pork, stirring frequently, until browned and broken into smaller pieces, 8 to 10 minutes. Add the carrots, all but 1 Tbs. of the green onions, the cabbage, ginger, garlic, peanuts, the 1/2 tsp. salt and the soy sauce. Cook, partially covered, stirring occasionally, until the vegetables are slightly tender, 5 to 6 minutes. Spread the mixture out onto a baking sheet and cool for 10 minutes.

In a bowl, combine the meat mixture with the bean thread noodles and toss to mix well. Season with salt and cayenne. Fill the spring roll wrappers with the meat-noodle mixture according to the package instructions.

In a small bowl, combine the vinegar, honey, red pepper flakes and the remaining 1 Tbs. green onions. Set the sauce aside.

In a heavy deep-fry pan, pour in the oil and heat to 350°F on a deep-frying thermometer. Fry the spring rolls, a few at a time, until brown and crisp, 5 to 7 minutes. Serve the sauce alongside. Makes about 20 spring rolls; serves 10.