These Lo Mein Spring Rolls are a tasty twist on classic spring rolls! Stuffed with delicious noodles, fresh veggies, and your favorite meat or tofu, they’re crispy and fun to eat.
I’m always amazed at how quickly they disappear at gatherings! Pair them with a dipping sauce, and you’ll have everyone coming back for more. Trust me, they’re a hit every time! 😄
Ingredients & Substitutions
Spring Roll Wrappers: You can find these in the refrigerated section of Asian grocery stores. If unavailable, tortillas or homemade dough can serve as a substitution, but they may yield a different texture.
Vegetable Oil: For frying, any neutral oil like canola or peanut works great. For a healthier option, you could use air frying to achieve a crispy result with less oil.
Beans Sprouts: If you can’t find bean sprouts, shredded zucchini or bell peppers can be a crunchy substitute, though it will slightly change the flavor profile.
Hoison Sauce: If you’re out of hoisin, sweet soy sauce or a dash of soy sauce mixed with a bit of sugar can be an alternative. This will keep some sweetness in the filling, which is essential.
Lo Mein Noodles: You can easily swap these for any cooked pasta or even rice vermicelli if you’re looking for a gluten-free option.
How Do I Successfully Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls can seem tricky, but with a few tips, it gets easier! Making sure your filling is cool helps in keeping the wrappers from getting soggy. Here’s how to roll them properly:
- Place the wrapper with a corner facing you to make rolling easier.
- Use the right amount of filling – about 2-3 tablespoons is perfect. Too much will make it difficult to roll.
- Fold the corner over tightly, then tuck in the sides before rolling from the bottom to the top.
- Seal with a bit of water to ensure it stays together when frying.
Practice makes perfect! Don’t be discouraged if your first rolls aren’t perfect. They’ll still taste fantastic. Happy rolling!
How to Make Lo Mein Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 12 large spring roll wrappers
- Vegetable oil for frying (approx. 4 cups)
For the Lo Mein Filling:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 medium carrot, julienned
- 2 cups cabbage, shredded
- 1 cup bean sprouts
- 3 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 cups cooked lo mein noodles (cooked according to package instructions)
- Salt and pepper to taste
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Chili sauce or red pepper flakes (optional, to taste)
- 2 tablespoons water (to dilute dipping sauce if needed)
How Much Time Will You Need?
The total time to make these delicious Lo Mein Spring Rolls is about 30-40 minutes. You’ll spend around 15-20 minutes preparing the filling and assembling the rolls, and another 15-20 minutes frying them up until they’re golden brown and crispy.
Step-by-Step Instructions:
1. Prepare the Filling:
Start by heating 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the minced garlic and grated ginger. Sauté for about 1 minute, or until it smells amazing and fragrant.
2. Cook the Vegetables:
Next, toss in the julienned carrot and shredded cabbage. Stir-fry for about 3-4 minutes until the veggies are slightly softened but still crisp. You want that nice crunch!
3. Add Additional Ingredients:
Now, stir in the bean sprouts and sliced green onions, cooking for another 1-2 minutes. Then, add the soy sauce, hoisin sauce, and sesame oil. Mix everything well to combine the flavors.
4. Fold in Noodles:
Carefully fold in your cooked lo mein noodles. Toss everything together so the noodles mingle with the veggies. Season with salt and pepper to taste, then remove from heat and let it cool for a bit.
5. Assemble the Spring Rolls:
To assemble, lay one spring roll wrapper flat on a dry surface with one corner facing you (in a diamond shape). Place about 2-3 tablespoons of the cooled lo mein filling near the bottom corner. Fold that corner over the filling, then fold in the two side corners inward. Roll it tightly toward the top corner and seal it with a little water. Repeat until all the filling is used up!
6. Fry the Spring Rolls:
Heat your vegetable oil in a deep frying pan or wok to 350°F (175°C). Carefully fry the spring rolls in batches, turning them now and then, until they are golden brown and crispy, which should take about 3-4 minutes.
7. Drain and Prepare Dipping Sauce:
Once fried, place the spring rolls on paper towels to drain any excess oil. In the meantime, mix all the dipping sauce ingredients together in a small bowl until the sugar dissolves. If it’s too thick, you can add a little water to dilute it.
8. Serve and Enjoy:
Serve your hot, crispy spring rolls with the dipping sauce on the side, and enjoy this delightful dish!
Enjoy your crispy, flavorful Lo Mein Spring Rolls!
Can I Use a Different Type of Wrapper for the Spring Rolls?
Yes! If spring roll wrappers aren’t available, you can use egg roll wrappers or even tortillas as alternatives. Just keep in mind that the texture and taste may vary slightly.
Can I Prepare the Filling in Advance?
Absolutely! You can prepare the filling a day ahead. Just let it cool completely, store it in an airtight container in the refrigerator, and assemble your spring rolls when you’re ready to fry!
How Should I Store Leftover Spring Rolls?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, consider an oven or an air fryer to crisp them back up, rather than using the microwave which could make them soggy.
Is It Possible to Bake These Spring Rolls Instead of Frying?
Yes, you can bake the spring rolls for a lighter option! Preheat your oven to 425°F (220°C), place the rolls on a greased baking sheet, and lightly brush them with oil. Bake for about 15-20 minutes or until golden brown, making sure to flip halfway through for even cooking.
