Photo by @eatchofood
Since Chinese New Year is around the corner, there’s no better time fry up a fresh batch of spring rolls ASAP. I’m loving Kristina from Eat Cho Food’s recipe, packed with cabbage, chicken and bean thread noodles which helps soak up excess moisture for a super crispy roll! If you’re vegetarian, omit the chicken and add some chopped shiitake mushrooms, been sprouts or bamboo shoots—this recipe is truly flexible and can be stuffed with whatever you like.
Now, I had the privilege of growing up with some pretty amazing Chinese Food back in Tokyo and had many Chinese and Korean friends who always served killer cuisine at play dates. As a spring roll connoisseur, what I’ve learned is that the wrapping of each one is the most important part! You don’t want to wrap too tightly or you risk it bursting or cooking unevenly. On the other hand, you also can’t wrap them too loosely or you risk your rolls filling up with oil or falling apart while frying.
You can check out The Feedfeed’s Instagram stories today where you can watch yours truly recreate this recipe! I wrap my spring rolls a tiny bit differently but be sure to check out the full recipe on our Feedfeed to see step by step how Kristina wraps hers.
By the way, we’ve updated our website so you can now submit your own recipes and save others from fellow community members like this one directly to your profile! Don’t have a profile? Click HERE to register! -- Sahara Bohoskey, Community Food Editor