These Lo Mein Spring Rolls are a tasty twist on your regular rolls! Packed with noodles, fresh veggies, and a hint of soy sauce, they’re crunchy and full of flavor!
They’re such a fun snack to make—perfect for sharing or just enjoying on your own. I love dipping them in sweet chili sauce to give them an extra zing! Yum!
Key Ingredients & Substitutions
Spring Roll Wrappers: These are essential for creating the crispy shell. If you’re out of wrappers, try using tortillas or even phyllo pastry for a different texture.
Lo Mein Noodles: Although cooked lo mein noodles are ideal, you can substitute with spaghetti or any other long pasta. Use rice noodles if you prefer a gluten-free option.
Shredded Chicken: This adds protein, but if you’re looking for a vegetarian alternative, try tofu or tempeh. You can also skip it entirely for a veggie-packed roll!
Vegetables: Cabbage and carrots are classic choices, but you can mix it up with bell peppers, zucchini, or mushrooms based on your preference. Fresh herbs like basil or mint can add a lovely touch.
Sauces: For a twist, swap soy sauce for tamari if you need a gluten-free option. Honey can be replaced with agave syrup or maple syrup for a vegan alternative.
How Do You Roll Spring Rolls Perfectly?
Rolling spring rolls might seem tricky, but with practice, you’ll get the hang of it! The key is in how you fill and roll them:
- Keep your filling amount consistent — 2-3 tablespoons work well. This prevents overfilling.
- Start with the bottom corner of the wrapper, folding it over the filling tightly.
- Fold in the side corners snugly to keep everything in place for frying.
- Roll towards the top corner, and seal the edge with a little water to keep it from unraveling.
Don’t worry if some spring rolls aren’t perfect; practice makes it better! Just ensure they are sealed well to keep the filling from escaping while frying.
How to Make Lo Mein Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 8 spring roll wrappers
- 1 cup cooked lo mein noodles (can substitute with egg noodles or spaghetti)
- 1/2 cup shredded cooked chicken (optional for non-vegetarians)
- 1/2 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/4 cup thinly sliced red onion
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/4 cup sliced green onions (optional)
- 1 tablespoon vegetable oil for cooking
- Fresh cilantro leaves for garnish
- Vegetable oil for frying
For the Dipping Sauce:
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or sugar
- 1 teaspoon chili paste or sriracha (optional)
How Much Time Will You Need?
This delightful dish will take about 20 minutes to prepare and 15 minutes to fry. In total, you’re looking at around 35 minutes from start to finish. It’s a quick and delicious way to enjoy a homemade snack or appetizer!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until you can smell the wonderful aroma. Then, toss in the shredded cabbage, julienned carrots, and sliced red onion. Stir-fry for about 3-5 minutes until the vegetables are slightly softened but still have a nice crunch.
2. Mix in the Noodles:
Add the cooked lo mein noodles and shredded chicken (if using) to the skillet. Drizzle in the soy sauce and sesame oil. Give everything a good toss to combine and cook for another 2-3 minutes until everything is heated through. Remove from the heat, and let the filling cool for a few moments.
3. Roll the Spring Rolls:
On a clean flat surface, lay one spring roll wrapper with one corner pointing towards you (like a diamond shape). Take about 2-3 tablespoons of your filling and place it near the bottom corner of the wrapper. Fold the bottom corner over the filling and then fold in the side corners tightly. Now, roll up the wrapper towards the top corner, sealing the edge with a splash of water to help it stick. Repeat this process until all your wrappers and filling are used up.
4. Fry the Spring Rolls:
In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Carefully add the spring rolls in batches, and fry them until they are golden brown and crispy, about 3-5 minutes each. Use tongs to take them out and let them drain on paper towels.
5. Make the Dipping Sauce:
While the spring rolls are frying, prepare the dipping sauce by mixing together soy sauce, rice vinegar, honey (or sugar), and chili paste in a small bowl. Adjust the flavors to your liking!
6. Serve and Enjoy:
Once all the spring rolls are done, garnish them with fresh cilantro leaves. Serve immediately with the delicious dipping sauce on the side.
Enjoy your crispy and savory Lo Mein Spring Rolls!
Can I Use Other Types of Noodles?
Absolutely! While lo mein noodles are ideal, you can substitute with egg noodles, spaghetti, or even rice noodles for a gluten-free option. Just ensure they are cooked before adding to the filling.
How Can I Make These Spring Rolls Vegetarian?
It’s easy to make these spring rolls vegetarian! Simply omit the shredded chicken and load up on more vegetables like bell peppers, mushrooms, or even tofu for added protein and texture.
Can I Prepare the Filling Ahead of Time?
Yes, you can! Prepare the filling a day in advance and store it in an airtight container in the fridge. Just remember to let it cool completely before storing. When you’re ready to roll and fry, make sure the filling is at room temperature.
What’s the Best Way to Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the refrigerator for up to 2 days. They can be reheated in an oven for a few minutes to regain their crispiness, or in the microwave, but the latter will make them softer.
