These Lo Mein Spring Rolls are a fun twist on a classic dish! Filled with tasty noodles, fresh veggies, and a splash of soy sauce, they’re perfect for munching!
Rolling them up might get a little messy, but that’s half the fun! I love dipping them in sweet chili sauce—yum! 🥢 Can’t wait to see your spring rolls!
Key Ingredients & Substitutions
Lo Mein Noodles: These noodles give the spring rolls their chewy texture. You can easily swap them out for chow mein or thin egg noodles if needed. I love using whole wheat noodles for added nutrition and a hearty taste.
Vegetables: Shredded carrots, bean sprouts, and cabbage are key for adding crunch and flavor. Feel free to mix in other veggies like bell peppers or mushrooms if you have them. They all work great! I sometimes add zucchini for extra moisture.
Spring Roll Wrappers: Look for store-bought spring roll wrappers in Asian markets. If you can’t find these, you can use rice paper wraps, just remember they may turn out a bit softer. I prefer the traditional wrappers for their crispiness when fried.
Dipping Sauce: The sauce adds a punch of flavor. If you want a twist, try adding a little peanut butter for a creamier texture. If you’re avoiding sugar, using a sugar substitute or skipping it works fine too!
How Do You Properly Assemble Spring Rolls Without Breaking Them?
Assembling spring rolls can be a bit tricky, but with practice, you’ll get the hang of it! Here are some key tips:
- Ensure the filling is cool before wrapping to prevent the wrappers from getting soggy.
- Wet your hands and the edges of the spring roll wrapper before sealing. This helps them stick better.
- Don’t overfill! Use about 2-3 tablespoons of filling to allow for proper folding.
- Roll tightly but gently, so you don’t tear the wrapper. A snug roll helps maintain the shape when frying.
With these tips, your spring rolls will look great and stay intact during frying. Happy cooking!
How to Make Lo Mein Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked lo mein noodles (or chow mein/thin egg noodles)
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup chopped green onions (plus extra for garnish)
- 1/2 cup shredded cabbage
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated fresh ginger
- 1 tbsp vegetable oil (for stir-frying)
- Salt and pepper to taste
For the Spring Rolls:
- 10-12 spring roll wrappers
- Oil for deep frying
For the Dipping Sauce:
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar or honey
- 1 tsp finely chopped green onion (optional)
- A pinch of red pepper flakes (optional)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare, plus around 10 minutes for frying. You’ll spend some time cooking the filling and assembling the spring rolls before letting them get crispy in the fryer. In total, you should plan for about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until they become fragrant. Then, toss in the shredded carrots, shredded cabbage, and bean sprouts. Stir-fry these veggies for 2-3 minutes until they start to soften.
2. Combine Noodles and Seasoning:
Next, mix in the cooked lo mein noodles along with the soy sauce and sesame oil. Give everything a good toss until it’s well combined. Once blended, stir in the chopped green onions, and season with a bit of salt and pepper. Let it cook for another 1-2 minutes, then remove your filling mixture from the heat and let it cool slightly.
3. Assemble the Spring Rolls:
To put your spring rolls together, lay a spring roll wrapper flat on a clean surface, positioning it in a diamond shape with one point facing you. Spoon about 2-3 tablespoons of your noodle and vegetable filling near the bottom corner of the wrapper. Fold the bottom corner over the filling, fold in the sides tightly, and then roll up towards the top corner. Remember to seal the edge with a little water or a dab of beaten egg to keep it secure.
4. Fry the Spring Rolls:
Repeat the assembly process with the remaining wrappers and filling. Now, heat oil in a deep pan or fryer until it reaches 350°F (175°C). Carefully drop the spring rolls into the hot oil in batches, frying them for 3-4 minutes or until they turn golden brown and crispy. Once done, remove them with a slotted spoon and let them drain on paper towels.
5. Make the Dipping Sauce:
To whip up your dipping sauce, whisk together the soy sauce, rice vinegar, sesame oil, sugar (or honey), green onion, and a pinch of red pepper flakes in a small bowl. This will pair perfectly with your spring rolls!
6. Serve & Enjoy:
Your crispy lo mein spring rolls are now ready! Serve them hot with the tasty dipping sauce on the side, and don’t forget to sprinkle a few chopped green onions on top for garnish. Enjoy as an appetizer or snack!
Can I Use Different Types of Noodles?
Absolutely! While lo mein noodles are the traditional choice, you can also use chow mein or thin egg noodles. Just make sure they’re cooked before adding them to the filling.
How Do I Store Leftover Spring Rolls?
To store leftovers, keep them in an airtight container in the fridge for up to 2 days. To reheat, bake them in the oven at 350°F (175°C) for about 10-15 minutes until they’re crispy again.
Can I Bake Instead of Frying the Spring Rolls?
Yes, you can bake them for a healthier option! Brush the assembled spring rolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy.
What Can I Substitute for Soy Sauce?
If you’re looking for a soy sauce substitute, try using tamari for a gluten-free option or coconut aminos for a lower-sodium alternative. Keep in mind that these may change the flavor slightly, but they work well!
