These tasty Lo Mein Spring Rolls mix crispy veggies and tender noodles in a crunchy shell. They’re perfect for dipping and make everyone smile at parties!
Making these rolls is a fun kitchen project! I love to fill them with extra goodies. Plus, they are great as a snack or appetizer—who can resist a good spring roll? 😄
Key Ingredients & Substitutions
Spring Roll Wrappers: These form the base of your rolls. If you can’t find traditional wrappers, try using rice paper or even thin crepes. Just keep in mind that cooking times may vary.
Lo Mein Noodles: Egg noodles are the classic choice, but spaghetti can work too in a pinch! You could also use rice noodles for a gluten-free option.
Shiitake Mushrooms: These add great flavor, but you can substitute with button or cremini mushrooms if shiitakes are hard to find. Fresh or canned options will work.
Vegetables: Feel free to mix and match! Bell peppers, zucchini, or snow peas are great alternatives to carrots and cabbage. This is a great chance to use up leftover veggies!
Soy Sauce: For a low-sodium option, try tamari or coconut aminos. Both offer a similar flavor while being easier on the salt.
How Do I Make Perfectly Rolled Spring Rolls?
Rolling spring rolls can be tricky, but with a little practice, you’ll get the hang of it! Start with assembling all your ingredients and have a small bowl of water handy for sealing the edges.
- Lay a spring roll wrapper flat, with a corner pointing toward you.
- Spoon 2-3 tablespoons of your lo mein filling at the bottom of the triangle. Don’t overfill!
- Fold the bottom corner over the filling tightly, then fold in the sides.
- Roll it up toward the top corner, sealing the edge with a little water.
If you find the wrappers tearing, keep them covered with a damp cloth until you’re ready to use them. This keeps them moist and pliable!
How to Make Lo Mein Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 8-10 spring roll wrappers
- 1 cup cooked lo mein noodles (egg noodles or spaghetti)
- ½ cup shredded carrots
- ½ cup bean sprouts
- ¼ cup sliced shiitake mushrooms (or any mushrooms)
- ¼ cup chopped green onions
- ¼ cup chopped cabbage or bok choy (optional)
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil (for stir-frying)
- Salt and pepper to taste
- Oil for deep frying (vegetable or canola oil)
For the Dipping Sauce:
- ¼ cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar or honey
- 1 tsp chili paste or chili oil (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time and 10 minutes for cooking. You’ll spend the majority of your time preparing the filling and frying the spring rolls. Get ready for a delicious treat!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by cooking the lo mein noodles according to the package instructions. Once they’re done, drain them and set them aside to cool.
2. Cook the Vegetables:
In a skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and sauté it for about 30 seconds until it’s nice and fragrant. Then, toss in the sliced mushrooms, shredded carrots, bean sprouts, and chopped green onions. If you’re using cabbage or bok choy, add that in too! Stir-fry everything together for about 3-4 minutes or until the veggies are tender yet still crisp.
3. Combine Everything:
Once your vegetables are ready, add the cooked lo mein noodles to the skillet. Pour in the soy sauce and sesame oil, then toss everything together so it’s mixed well. Season with a bit of salt and pepper to taste. Remove from heat and let it cool slightly.
4. Assemble the Spring Rolls:
Now for the fun part! Take a spring roll wrapper and place it on a clean surface with one corner pointing toward you. Spoon about 2-3 tablespoons of the lo mein filling near the corner closest to you. Fold that corner over the filling, then take the left and right corners and fold them in. Roll the wrapper tightly toward the opposite corner, sealing the edge with a little water or beaten egg. Repeat this process with the remaining wrappers and filling.
5. Fry the Spring Rolls:
Heat oil in a deep fryer or large pot until it reaches 350°F (175°C). Carefully drop the spring rolls into the hot oil in batches, frying them for about 3-5 minutes or until they’re golden brown and crisp. Use a slotted spoon to remove them and let them drain on paper towels.
6. Make the Dipping Sauce:
In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and chili paste or oil if you want a little kick. Stir until the sugar is dissolved.
7. Serve and Enjoy:
Your delicious Lo Mein Spring Rolls are ready! Serve them hot with the dipping sauce on the side. Enjoy your crispy and flavorful creation!
Can I Use Other Types of Noodles?
Absolutely! While lo mein noodles are traditional, you can use cooked spaghetti or even rice noodles for a gluten-free alternative. Just make sure they’re cooked according to package instructions before adding them to your filling.
What If I Don’t Have Spring Roll Wrappers?
If you can’t find spring roll wrappers, you can use rice paper or even thin crepes as substitutes. Keep in mind that cooking times may vary, especially with rice paper, which requires soaking before rolling.
Can I Make These Spring Rolls Ahead of Time?
Yes! You can prepare the filling and roll the spring rolls a few hours in advance, then store them in the fridge covered with a damp cloth to prevent drying out. Fry them just before serving for the best crunch!
How Should I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to get them crispy again, rather than microwaving.
