• 2 oz. Chinese transparent noodles
  • 1 can (4 oz.) crabmeat OR 4 oz. peeled cooked shrimp
  • 1 small onion, finely chopped
  • 3 green onions, finely chopped
  • 1/4 lb. lean ground pork
  • 1/4 tsp. salt
  • Pinch of pepper
  • 1 tsp. shrimp paste
  • 1 tsp. chopped parsley
  • 10 egg roll skins


Soak noodles in hot water 10 minutes to soften; drain well. Cut noodles in 1 1/4 inch pieces. Chop crabmeat or shrimp. In large bowl, combine noodle pieces, crab or shrimp, onions, pork, salt, pepper, shrimp paste and parsley. Keep egg roll skins covered until ready to use. Place 2 heaping tablespoons filling on each egg roll skin; press down slightly.

Fold long sides of skin over filling. Roll up, starting at short edge. Moisten outer edge of skin; firmly press edge to roll to seal. Pour vegetable oil into wok or deep skillet. Heat oil to 350 degrees F. or until a 1-inch cube of bread turns golden brown in 65 seconds. Fry 5 rolls at a time in hot fat, 7 to 8 minutes or until golden. Drain on paper towels.

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Submitted 6/13/05.
Source: Best Recipes: Jan/Feb. 1992
Submitted By: Linda Wilson
Spring Rolls