记得当初在国内的时候，北方卖的春卷都是豆沙馅的，我于是误以为春卷就都是豆沙馅的。后来在上海吃到了蔬菜馅的春卷，才知道原来什么都可以做春卷馅。
材料：
馅：白菜、胡萝卜、粉丝、鸡蛋、调味料
春卷皮，面粉适量
做法：
1、春卷皮室温解冻。
春卷皮解冻不需要很久，通常我准备好馅料的时候，春卷皮就已经解冻了。
2、粉丝用水泡软。
3、鸡蛋打散，摊成蛋皮。
一般四个蛋我可以摊成三张蛋皮。
4、蛋皮、白菜、胡萝卜切丝，粉丝切短。
5、炒锅倒油烧热，放入白菜丝和胡萝卜丝炒软，然后加入粉丝炒散。
如果粉丝太干，可以稍微加一点水。
6、加入蛋皮丝，炒匀之后加盐、白胡椒略微煸炒，然后加一点香麻油，炒匀之后停火放凉。
7、面粉加水拌匀，调成略稀的面糊。
8、春卷皮边缘刷一层面糊，放入春卷馅，包好。
9、炸锅倒油烧热，把春卷炸至表面金黄即可。
也可以用煎的，煎的味道略微差一点，没那么香，不过要健康很多。
I love spring rolls better than egg rolls, because of their crispy wrap. Wrap of spring rolls is very thin, and is very crispy after deep frying.
Ingredients:
Filling: Napa Cabbage, carrot, eggs, cellophane noodle, seasoning to taste. little wheat flour for sealing.
Spring roll Wrap, flour
Method:
1. Soak cellophane noodle in water, set aside.
2. Set spring roll wrap aside to defrost.
The wrap is frozen, I normally take it out of freezer, let it sit in air to defrost. It will be ready when I’m done cooking filling.
3. Beat eggs well, heat up frying pan, add cooking oil to make some not-too-thick egg sheets.
I made 3 sheets out of 4 eggs.
4. Chop egg sheets into thin sticks, as shown in picture.
5. Chop Napa Cabbage and carrot into thin strips.
6. Chop cellophane noodle into short sticks.
7. Heat up skillet, add cooking oil, stir fry Napa Cabbage and carrot on medium high heat for several minutes.
8. Add cellophane noodle into skillet, cook until it get tender. Add small amount of water if needed.
Noodle will turn clear when it’s well cooked. Normally the juice comes out of cabbage would be enough to soften the noodle, but if not, you can get some water, just as much as you need to cook the noodle real tender. No need to make the filling watery since the wrap doesn’t like wet filling.
9. Add egg strips into skillet, mix well, add salt and white pepper and any other seasoning to your taste, cook for another minute, add sesame oil, mix well. Drain if there is any juice, set aside to let it cool.
Filling has to be dry and cool to be wrapped.
10. Mix flour and water, beat until smooth.
This is the sealing batter. It don’t have to be too thick.
11. Take a sheet of the spring roll wrap, fill in some filling, brush the sealing batter along the edge, then wrap it up.
12. Deep fry spring rolls on medium high heat until golden brown. Serve when hot.
You can do air fry or bake if you’d like the healthier result. Simply brush the spring rolls with cooking oil first, then follow the cooking instructions.
