- 1 package (25-count) spring roll wraps
- 2 eggs
- 1-2 carrots, peeled
- 1/2 pound green cabbage
- Onions (in different colors, such as green, yellow, red and white)
- Dark green vegetables of your choice
- 1 small package bean starch vermicelli (also known as cellophane or glass noodles)
- Salt, to taste
- Canola oil
- Egg white
Yields: 25 egg rolls
Yaxin Ge, Ph.D., and Guangming Li, college classmates who married in 1983, learned to make egg rolls while living in the Netherlands before coming to Noble in the early 2000s. They say these tasty appetizers are not common in China, but even their Chinese relatives ask them to make egg rolls when they visit. These egg rolls are a favorite among their co-workers, who readily buy them up as part of the Noble Research Institute’s 4-H fundraiser. Ge serves as a senior research associate in the laboratory of Larry York, Ph.D., and Li serves as a research associate in the Transformation Core.
Begin by heating the canola oil in a deep fryer to
350°F. Set out the spring roll wrappers so that they reach room temperature.
Make the filling
Step 1: Cook noodles in boiling water and set aside.
Step 2: Wash and chop all vegetables, placing them in a large mixing bowl: Julienne slice or grate the carrots. Thinly slice the green vegetables and cabbage (Yaxin used a second cabbage as her dark green vegetable) and onions (Yaxin used one yellow onion and one bunch of green onions).
Step 3: In a lightly oiled frying pan, scramble the eggs. Add them to the mixing bowl.
Step 4: Once the noodles are fully cooked, drain and chop them. Add to the mixing bowl.
Step 5: Stir all prepared ingredients in the bowl until well-mixed. Add salt to taste.
Make the egg rolls
Step 1: Place one spring roll wrapper diagonally on a plate so that one corner is closest to you.
Step 2: Pile 2 to 3 tablespoons of the filling in the bottom corner. Some of the wrapper should still show around the filling.
Step 3: Fold the bottom corner over the filling and begin to roll. It is important to roll tightly so that the filling does not come out of the wrapper during the frying process. About halfway up the wrapper, fold the two sides in and continue rolling until there is about a half-inch of wrapper showing.
Step 4: Wash the final, bare end of the wrapper with egg white and stick it to the rest of the roll.
Step 5: Place the egg rolls seam-side down in fryer and let cook five to six minutes or until they are golden-brown. Flip them over about halfway through cooking.
Step 6: Place the egg rolls vertically in a paper-towel-lined bowl or pan to allow the oil to drain off of them. Once they have cooled, enjoy!