Are you looking for a recipe to make delicious spring rolls? I have the perfect one for you! It has been handed down through the family and withstood the test of time. Crispy and delicious! You’ll have to try them!
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Over the course of the past 10 years of having babies back to back, I have developed some really terrible habits. Late night snacks, midnight snacks, etc. These are delicious, but dangerous habits! If I don’t eat right before going to bed, I wake up in the middle of the night feeling like my stomach is eating a hole through my spine. I have been able to “blame” it on being pregnant or nursing, but now age is kicking in and I find myself remembering those delicious treats longer. Like when my clothes still don’t quite fit like they used to.
Well, luckily that doesn’t deter me too much! Haha! I’ve got to feed my baby, and why not do it with some delicious food? These spring rolls have lots of veggies, so I’m pretty sure that cancels out the fact that they are fried, right? No? Well, good thing they are so tasty!
This recipe makes a huge batch, so I usually set aside a few hours, make the entire recipe, and then freeze the rest. When we get a hankering for a late night snack, we simply pop them in the oven and enjoy!
When I was at the store I knew it was a spring roll making day when I saw the ground pork on clearance. That, and we had already eaten through the last batch, so it was about time to make more anyway!
So, ingredients you will need are: ground pork, salt, pepper, garlic, shredded carrots and shredded cabbage (I usually buy a bag of matchstick carrots and chop the cabbage myself, but these bags were much easier this time. Less carrots, but still delicious), cilantro, green onion, yellow onion, Vermicelli noodles, egg roll wraps, eggs, and oil to fry it all up.
I like to mix all the ingredients together in a large metal bowl or dish. Mixing it in plastic just gives me the heebie jeebies.
To chop the ingredients super fast, I use my salsa maker (similar to this salsa maker).
And, gloves are a MUST. I don’t exactly love touching raw meat and eggs, so these come in handy!
I use the salsa maker to chop the veggies into small pieces. It quickly goes from large chunks
to finely chopped with no tears, unless they are tears of joy!
I absolutely hate this mixing process because it just grosses me out. I just am not fond of mounds of raw meat. The end result is great, but the process is seriously not my favorite. So, I had to get creative to make it a little more bearable. Hence, the heart shaped meat…
Scoop and Roll
Scoop about 1-2 TBSP of the mixture into the middle of the egg roll wrapper. The package has directions on how to roll it up. But, if you happen to get a brand that does not, I fold up the bottom, fold in the two sides, and fold down the top. Wet the top edge with egg or water to make sure it seals and doesn’t come unwrapped while you are frying it.
Fry until brown and cooked through, about 14 minutes. Fry just below 350 or a soft sizzle.
I usually fry it in vegetable oil and fit as many spring rolls in the pan as I can while still allowing plenty of room all around them.
This part is the most terrifying for me every time. I had a friend growing up who had huge burns on her arms from a grease fire. I always have wet towels on the counter just in case, and heat the oil up very slowly. Probably a little too slowly, but I’d rather be safe than sorry!
I enjoy some as soon as they are cooled. The rest (because it makes enough to fill all those spring roll wrappers) I put in freezer bags and pull them out to eat for my all too frequent midnight snacks.
To reheat, you can either put them in the microwave, or heat them in the oven at 425 for 15-20 minutes to get them extra crispy again!
- 3 lbs ground pork
- 3 t pepper
- 4 t salt
- 2 cloves minced garlic
- 1 bag shredded carrots (6 carrots)
- 1 bag shredded cabbage (1/2 head)
- ½ bunch cilantro
- 1 bunch green onion
- 1 chopped yellow onion
- 6 eggs
- 1 package Vermicelli Noodles
- 3-4 pack Egg Roll Wrappers
- Oil for frying
- Chop or shred garlic, carrots, cabbage, cilantro, onions.
- Soak Vermicelli Noodles in hot water until soft. Drain well .Cut noodles with scissors.
- Mix all ingredients together like a meatloaf.
- Put 1-2 Tbsp of mix in wrap and roll up sealing with egg whites or water.
- Fry until brown and cooked through, about 14 minutes. Fry just below 350 or a soft sizzle.
- Freeze extra cooked spring rolls and reheat frozen at 425 for 10-15 minutes.
What do you eat your spring rolls with?