“Yummy asian appetizer.”

Ingredients Nutrition

  • 3 tablespoons flour
  • 1 tablespoon water
  • 3 tablespoons vegetable oil
  • 2 teaspoons garlic, chopped
  • 2 teaspoons ginger, chopped
  • 2 cups carrots, sliced long and thin
  • 1 red pepper, sliced into thin strips
  • 1 yellow pepper, sliced into thin strips
  • 3 celery ribs, sliced Julianne
  • 2 cups napa cabbage, shredded
  • 1 cup snow peas, cut Julianne
  • 2 teaspoons soy sauce
  • 2 teaspoons oyster sauce
  • black pepper, to taste
  • 3 ounces rice noodles, soaked in cool water for 30 minutes
  • 108 inches spring roll wrappers
  • 2 12 cups vegetable oil


  1. Add flour and water together and mix to create a paste. This will act as a glue for spring roll wrappers. Reserve.
  2. In a wok over high heat add the oil, garlic, ginger, carrots, red pepper, yellow pepper, celery, cabbage and snow peas. Sauté for 2 - 3 minutes.
  3. Add the soy sauce, oyster sauce and black pepper.
  4. Continue to sauté a further 2 minutes.
  5. Remove from wok and allow to cool in a strainer set over a bowl.
  6. Do not press on mixture, allow to drain for approximately 20 minutes.
  7. Separate a spring roll skin and lay on a dry surface with one of the points facing towards you. Place a heaping 1/2 cup of filling about 1/2 inch in from the point.
  8. Fold the point over the filling and pull in the filling to make it tight.
  9. Tuck the flap under the filling and roll the skin on it once,
  10. Take the triangles of wrap that have formed on either side and fold them, as if making an envelope.
  11. The wrap is now a long rectangle with a point at the bottom. Roll the stuffed end as tightly as possible until on the triangle at the bottom is left unrolled. Spread a little flour/water paste then continue to roll to seal off.
  12. Heat vegetable oil in wok to 375ºF.
  13. Add spring rolls 3 at a time as to not over crowd.
  14. Deep fry until golden brown, approximately 7 minutes.
  15. Remove and drain on paper towels.
  16. Serve hot with apricot ginger sauce.

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