• Cooking Time: 3-5
  • Servings: 4-6
  • Preparation Time: 45


I love Asian cuisine, but I have a soy allergy. This is a recipe I've adapted to make some of the most delicious spring rolls, without any soy. Spring rolls can be steamed or fried (I prefer them steamed).


  • 1 tablespoon oil
  • 2 cups cooked meat or shrimp
  • 6 Chinese dried black mushrooms, soaked [I leave these out]
  • 1 small carrot, shredded
  • 1 1/2 cups Chinese or regular green cabbage, shredded
  • 2 scallions, shredded
  • 1/4 cup chicken broth
  • 1 tablespoons oyster sauce
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 1 package spring roll or egg roll wrappers
  • 1 egg, beaten
  • 4 cups canola oil for deep frying [if desired]


  • Prepare filling:
  • Heat oil in a wok.
  • Add meat and stir-fry briefly (until cooked through, if raw).
  • Add vegetables and stir-fry for about 2 minutes.
  • Combine chicken broth, oyster sauce, sugar, and cornstarch.
  • Add to wok and stir-fry until sauce thickens.
  • Let filling cool before filling spring rolls (refrigerate if you're in a hurry).
  • Prepare spring rolls:
  • Position one wrapper like a diamond with one point facing you.
  • Place about 2 tablespoons of filling in a log shape across the bottom, about 2" from the lowest corner.
  • Fold the bottom corner up over the filling and tuck it in behind the filling.
  • Roll the packet up once to enclose the filling securely.
  • Moisten the three remaining corners of the wrapper with beaten egg.
  • Fold the left and right corners to the center and press down firmly to seal, forming an envelope.
  • Finish rolling up, sealing the top corner.
  • Repeat with remaining packets.
  • Spring rolls may be prepared a few hours ahead and refrigerated, covered with plastic wrap, until ready to cook. (Spray plate with non-stick cooking spray before adding spring rolls, and make sure they do not touch each other or the dough will stick together!)
  • Fry spring rolls:
  • In a deep fryer or wok, heat 4 cups of oil to 360-375 degrees F.
  • Deep-fry spring rolls a few at a time, until crisp and golden.
  • Drain on paper towels.
  • OR
  • Steam spring rolls:
  • In a steamer, bring water to boiling.
  • Spray steamer surface with non-stick cooking spray to avoid sticking.
  • Steam spring rolls a few at a time, until cooked through.
  • Serve the spring rolls hot, whole or cut in thirds, with plum sauce as a dip. [Note: most prepared plum sauce is made with soy sauce!]

Categories: Appetizer  Asian  Japanese  Thai 
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