These Lo Mein Spring Rolls are a fun twist on your favorite noodles! Stuffed with tender veggies and noodles, they’re crunchy on the outside and yummy on the inside.
Who doesn’t love a crispy bite? I like to dip them in soy sauce, and every roll disappears in seconds at my house. They’re perfect for parties or just a tasty snack!
Key Ingredients & Substitutions
Spring Roll Wrappers: You can use round or square wrappers, depending on what you prefer. If you can’t find them, rice paper is a good alternative, though it may yield a slightly different texture.
Lo Mein Noodles: While thin egg noodles are traditional, feel free to swap them for any thin pasta (like spaghetti) or even rice vermicelli if you’re looking for a gluten-free option.
Meat: For a protein boost, I often go for shredded rotisserie chicken or leftover pork. If you want a veggie version, try adding tofu or extra mushrooms instead.
Vegetables: Cabbage and carrots provide a nice crunch. You can mix in other veggies like bell peppers, bean sprouts, or zucchini for added flavor. Personal tip: use purple cabbage for a splash of color!
Sauces: If you don’t have oyster sauce, just skip it or use more soy sauce. For the dipping sauce, honey can be substituted with agave syrup if that’s what you have on hand.
How Do I Roll Spring Rolls Without Them Falling Apart?
Rolling spring rolls can be tricky, but with a bit of practice, you’ll get the hang of it! Here are some tips to keep them together:
- Use fresh wrappers and keep them covered with a damp cloth to prevent drying out.
- Don’t overfill! A small log of filling (about 2-3 tablespoons) is ideal.
- When rolling, start tightly from the corner and press firmly as you tuck it in. The water on the edges acts like glue to seal it.
- Ensure the oil is hot enough (about 350°F) before frying. This helps keep the wrappers from absorbing too much oil and becoming soggy. Fry in batches to avoid overcrowding.
- Let them rest on paper towels after frying to drain excess oil and keep them crispy.
How to Make Delicious Lo Mein Spring Rolls
Ingredients You’ll Need:
For the Spring Rolls:
- 6 spring roll wrappers (round or square)
- 1 cup cooked lo mein noodles (thin egg noodles or equivalent)
- 1/2 cup shredded cooked chicken or pork (optional)
- 1/2 cup shredded cabbage
- 1/4 cup shredded carrots
- 1/4 cup sliced shiitake mushrooms or other mushrooms
- 2 green onions, chopped finely
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1 tbsp vegetable oil (for stir-frying filling)
- Salt and pepper to taste
- Oil for frying (vegetable or canola oil)
For the Dipping Sauce:
- 1/4 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce or chili flakes (adjust to taste)
- 1 tsp sesame oil
- 1 tsp sugar or honey
For Garnish / Side Salad (optional):
- Shredded cabbage
- Shredded carrots
- Fresh cilantro or parsley
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll spend around 15 minutes preparing the filling and rolling the spring rolls, followed by about 10 minutes cooking them. Let them cool briefly, then you can serve them warm!
Step-by-Step Instructions:
1. Prepare the Filling:
Start by heating 1 tablespoon of vegetable oil in a pan over medium-high heat. Once the oil is hot, add minced garlic and grated ginger. Sauté for about 30 seconds until they smell amazing. Next, add the shredded cabbage, carrots, and mushrooms. Stir-fry for 2-3 minutes until the veggies are slightly softened. If you’re using cooked chicken or pork, throw that in along with the cooked lo mein noodles. Pour in the soy sauce, oyster sauce (if you’re using it), sesame oil, salt, and pepper. Cook for another 2-3 minutes, mixing everything well until it’s heated through. Remove the pan from the heat and let the filling cool slightly.
2. Prepare the Spring Rolls:
Lay a spring roll wrapper on a clean, flat surface. Take about 2-3 tablespoons of the filling and place it near one corner of the wrapper, shaping it into a small log. Fold that corner over the filling, then fold in the sides, and continue to roll it tightly away from you until it’s sealed. Use a bit of water on the edge of the wrapper to make sure it sticks and stays closed.
3. Fry the Spring Rolls:
Next, heat oil in a deep skillet or frying pan to about 350°F (175°C). Carefully add the spring rolls in batches (don’t overcrowd the pan). Fry them for about 3-5 minutes, turning occasionally until they’re golden brown and crispy. Once done, remove them and let them drain on paper towels.
4. Make the Dipping Sauce:
While the spring rolls are cooking, whisk together the hoisin sauce, soy sauce, rice vinegar, chili garlic sauce, sesame oil, and sugar or honey in a small bowl. Adjust the chili spice to your taste!
5. Serve:
Now it’s time to enjoy your tasty lo mein spring rolls! Serve them hot with the dipping sauce on the side. For an added touch, toss some shredded cabbage and carrots together with cilantro or parsley for a refreshing garnish.
Enjoy the crispy and flavorful Lo Mein Spring Rolls!
Can I Use Different Types of Meat in This Recipe?
Absolutely! You can substitute the chicken or pork with shrimp, tofu, or even leave it out for a vegetarian version. Just make sure to adjust cooking times accordingly for different proteins.
What Should I Do If I Don’t Have Spring Roll Wrappers?
No problem! You can use rice paper wrappers or even thin crepes as alternatives. Just be sure to soften the rice paper according to package instructions before filling and rolling.
How Can I Store Leftover Spring Rolls?
Store any leftover spring rolls in an airtight container in the refrigerator for up to 3 days. Reheat them in an air fryer or a hot oven to maintain their crispy texture.
Can I Make the Filling Ahead of Time?
Definitely! You can prepare the filling in advance and store it in the refrigerator for up to 2 days. Just let it cool before storing, and roll the spring rolls right before you’re ready to fry them for the best results.
