This recipe makes 50 Chinese spring rolls with a variety of shredded vegetables, tofu, and egg omelet. The vegetables are stir fried in oil and soy sauce then cooled to use as filling. Spring roll wrappers are layered with a damp towel to prevent drying out. Each wrapper is filled by placing vegetables and optional ingredients near one end, then rolling up with sauce to seal. The spring rolls are served fresh with dipping sauces for a fun and nutritious meal.

1. Chinese Spring Rolls
With Fred Teoh
November 19, 2012
Academy for Lifelong Learning
Lone Star College-CyFair
Basic Ingredients
Vegetables for cooking: Other Ingredients:
Cabbage – 3 lbs Eggs – 6 Eggs for Omelet
Carrots – 1 lb Spring Roll Wrappers – TYJ (2 packs of 25 pieces)
Green Beans – 1 lb Hoisin Sauce – Lee Kum Kee
Snow Peas – 1 lb Chili Sauce – Sweet – Yeo’s
Jicama – 1 lb Vegetable Oil
Chayote – 1 lb Soy Sauce – Kikkoman
Tofu – 1 Pack Minced Garlic
Vegetables to be added raw: (these are optional) Sauces for Dipping:
Lettuce Hoisin Sauce
Bean Sprouts Sweet Chili Sauce
Cilantro Soy Sauce
Green Onions Minced Garlic
This recipe makes enough filling for 50 Spring Rolls. The TYJ spring roll wrappers come in packets of 25 or 50. Unused
wrappers should be placed back in the original package, then sealed airtight in a Zip-Lock plastic bag and stored in the freezer
for future use. (If the wrappers are exposed to air, they will soon become hard, dry and brittle and lose elasticity and flexibility.
The cooked vegetables can be kept in a container and stored in the freezer for future use.

2. Instructions
1. Cut and shred above vegetables
2. Pour 4 tablespoons of vegetable oil into the wok
3. Fry the cut Tofu until slightly brown over a low heat.
4. Add the cut Cabbage, then the cut Green Beans, the cut Snow Peas, and the shredded Carrots. Fry for awhile after
adding each ingredient and cover to summer and allow the cabbage to become soft.
5. Add some Soy Sauce and mix up the ingredients.
6. Add the shredded Chayote and the shredded Jicama last.
7. Mix up the ingredients well and allow them to simmer.
8. Turn off the stove.
9. Whip up 4-6 Eggs. Fry in thin layers of Omelet. Cut the Omelet into thin strips.
10. Separate the Spring Roll Wrappers, fold them into quarters and arrange them in layers of four. Each layer being at
right angles to the previous layer to allow for easy removal. Cover them with a damp paper towel or cloth so they don’t
dry and become hard and brittle.
Wrapping the Spring Rolls
11. Open one wrapper onto a dinner plate with one corner close to you.
12. Apply a small amount of Hoisin Sauce +/- Sweet Chili Sauce to the corner of the wrapper furthest away from you.
13. Break off a portion of Lettuce Leaf and place it on the wrapper on the half closest to you.
14. Place the fried vegetables about two heaped tablespoons on the lettuce leaf and spread out sideways slightly.
15. Add some Omelet, Bean Sprout, Cilantro on the cooked veggies (all of these are optional).
16.Turn your corner of the wrapper over the fillings. Lightly pull the covered vegetable fillings toward you, and roll the
fillings forward to a little past the midline. Fold the two side corners over this, and continue to roll forward. The Hoisin
and Chili Sauce will stick the last corner onto your Spring Roll.
17. Place the Spring Roll on a plate and garnish it with a spring of Green Onion.
18. The Spring Roll is ready to be served with some of the Dipping Sauce.
19. Spring Rolls are best eaten immediately after wrapping, and it is fun for friends and family to wrap their own Spring
Rolls, and eat them immediately. Making Spring Rolls is a good way to have fun and enjoy eating together.
20. Spring Rolls are Delicious and Nutritious.

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