These Lo Mein Spring Rolls are a fun twist on classic takeout! Filled with stir-fried noodles, fresh veggies, and flavorful sauces, they are crispy and delicious.
They’re perfect for sharing, or just keeping all to yourself—no judgment here! 🙈 I love dipping them in soy sauce for that extra zing. So easy to make and even easier to eat!
Key Ingredients & Substitutions
Spring Roll Wrappers: I recommend using rice paper for a gluten-free option. You can also use crepes if you’re in a pinch. Just be aware that they might need different handling.
Lo Mein Noodles: I used standard lo mein noodles, but feel free to swap them with rice noodles or even zucchini noodles for a low-carb twist!
Cabbage: A mix of green and purple cabbage is colorful and nutritious. If you can only find one type, that’s fine! Alternatively, you can use kale for a more robust flavor.
Mushrooms: Shiitake mushrooms offer a rich texture and flavor, but button mushrooms are more common and will work perfectly too. For a vegetarian version, try using a mix with oyster mushrooms.
Sauces: Oyster sauce gives a distinct flavor, but if you’re vegetarian, try mushroom sauce or even hoisin sauce. If you love a bit of spice, adding sriracha can really brighten things up!
How Do You Properly Fill and Roll Spring Rolls?
Rolling spring rolls can be tricky, but with practice, you’ll get the hang of it! Here’s how to do it right:
- Start with the wrapper in a diamond shape. This helps in folding.
- Place the filling at the bottom third, but don’t overfill—2-3 tablespoons should do.
- Fold the bottom over the filling, then bring in the sides to keep the filling secure.
- Roll it tightly upwards, sealing the top with water or beaten egg.
Remember, practice makes perfect! If your first few rolls aren’t perfect, don’t worry—you’ll improve as you go! Enjoy the process!
How to Make Delicious Lo Mein Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 8 spring roll wrappers
- 2 cups cooked lo mein noodles (egg noodles or thin wheat noodles)
- 1 cup shredded cabbage (mix of green and purple)
- ½ cup shredded carrots
- ½ cup sliced green onions
- ½ cup chopped mushrooms (shiitake or button)
- ½ cup bean sprouts (optional)
For the Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (or vegetarian mushroom sauce)
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Salt and black pepper to taste
For Frying and Dipping:
- Vegetable oil (for frying)
- Sweet chili sauce or soy sauce (for dipping)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. You’ll spend time preparing the filling, rolling the spring rolls, and frying them until they’re crispy and golden. They are perfect for a quick snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by cooking the lo mein noodles according to the package instructions. Once they are done, drain them and set them aside. Make sure they’re cool enough to handle before mixing them into your filling.
2. Cook the Veggies:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger, sautéing for about 30 seconds until they become fragrant. Then, toss in the chopped mushrooms and cook for 2-3 minutes until they are softened.
3. Add the Remaining Veggies:
Next, add the shredded cabbage, carrots, and sliced green onions to the pan. Stir-fry everything together for about 2-3 minutes until the veggies are tender yet crisp. Don’t forget to keep stirring to avoid burning!
4. Mix in the Noodles:
Now, it’s time to add in the cooked lo mein noodles and bean sprouts (if you’re using them). Pour in the soy sauce, oyster sauce, and sesame oil, then stir well to combine everything. Taste your filling and season with salt and black pepper as desired. Once combined, remove the mixture from heat and let it cool slightly.
5. Roll the Spring Rolls:
Prepare a clean surface for rolling. Place a spring roll wrapper on the surface in a diamond shape. Spoon 2-3 tablespoons of the lo mein filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then bring in the sides tightly. Finally, roll the wrapper upwards, sealing the top corner with a dab of water or a bit of beaten egg to secure the roll. Repeat this process with the remaining wrappers and filling.
6. Fry the Spring Rolls:
Heat vegetable oil in a deep frying pan or wok to 350°F (175°C). Carefully place the spring rolls in the hot oil in batches, frying until they are golden brown and crispy, about 3-5 minutes. Make sure to turn them occasionally for even cooking.
7. Drain and Serve:
Once done, remove the spring rolls from the oil and let them drain on paper towels. Serve these delicious spring rolls hot alongside sweet chili sauce or soy sauce for dipping. Enjoy your crispy and flavorful Lo Mein Spring Rolls!
Can I Use Different Noodles for This Recipe?
Absolutely! While lo mein noodles are ideal, you can substitute them with rice noodles or even veggie noodles, like zucchini or carrot noodles, for a healthier alternative. Just ensure they’re cooked and cooled before adding to the filling!
Can I Make These Spring Rolls in Advance?
Yes, you can prepare the filling and roll the spring rolls ahead of time! Just keep them covered in the refrigerator for up to a day before frying. If they’re slightly dry, a light brush of oil can help before frying.
What Is the Best Way to Store Leftovers?
Store any leftover spring rolls in an airtight container in the fridge for up to 3 days. For the best texture, reheat them in an oven or air fryer to maintain their crispiness, rather than using a microwave.
Can I Bake These Spring Rolls Instead of Frying?
Yes! For a healthier version, you can bake the spring rolls. Preheat your oven to 400°F (200°C), brush the spring rolls with a little oil, and bake for 15-20 minutes, turning halfway through, until they are crispy and golden.
