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🍝 Crispy Spring Rolls with Mushroom and Noodle Filling

532 kcal · 30 min · 4 servings

Crispy Spring Rolls with Mushroom and Noodle Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour boiling water over the glass noodles in a bowl.
  2. 2. Let the noodles soak for about 10 minutes until they are soft.
  3. 3. Drain the noodles in a sieve and rinse them with cold water.
  4. 4. Cut the drained noodles into pieces about 5 cm long using kitchen scissors.
  5. 5. Rinse the bean sprouts in a sieve with cold water and let them drain.
  6. 6. Rinse the mushrooms in a sieve and let them drain well.
  7. 7. Cut the mushrooms into small pieces.
  8. 8. Wash the spring onions and remove the tough ends.
  9. 9. Slice the spring onions into thin rings.
  10. 10. Place the noodles, sprouts, mushrooms, and spring onions into a bowl.
  11. 11. Add the soy sauce and oil to the ingredients.
  12. 12. Mix all ingredients thoroughly together.
  13. 13. Place a pastry sheet flat on your work surface.
  14. 14. Place about 2 tablespoons of filling on the bottom tip of the sheet.
  15. 15. Whisk the egg white in a small bowl.
  16. 16. Brush the two top edges of the pastry sheet with the egg white.
  17. 17. Fold the bottom corner of the sheet over the filling.
  18. 18. Fold the left and right sides of the sheet over the filling.
  19. 19. Roll the sheet tightly from bottom to top.
  20. 20. Press the edges slightly to ensure they stick.
  21. 21. Heat enough oil in a pot or wok to approximately 170 degrees Celsius.
  22. 22. Ensure that the spring rolls can float in the oil.
  23. 23. Fry the spring rolls in batches in the hot oil.
  24. 24. Fry them for about 4 minutes until they are golden brown.
  25. 25. Turn the rolls regularly so they brown evenly.
  26. 26. Remove the finished spring rolls from the oil.
  27. 27. Let the excess oil drain off.
  28. 28. Serve the rolls with your favorite dips, such as plum sauce.

Nutrition per serving