a hybrid roll, somewhere between a Chinese and Vietnamese spring roll…

Procedure

In a small bowl combine cornstarch, oyster sauce, soy sauce and water- set aside.

Place the cellophane noodles in a heatproof bowl. Pour boiling water over the noodles and let stand while you prepare the rest of the spring roll filling.

Heat 1 Tablespoon oil in a wok or large sauce pan over medium heat. Add garlic and ginger, and cook until aromatic, about a minute. Stir in the ground pork, chicken, and shrimp. Cook, stirring until mixture changes color, about 3 minutes. Remove from heat and transfer mixture to a bowl.

Using the same pan, heat remaining 1 Tablespoon of oil over medium heat. Add celery, carrot, scallions and cabbage. Increase heat slightly and stir-fry until softened, about 2 minutes.

Add soy sauce mixture to the pan, bring to a boil, then reduce heat to medium low and cook until sauce thickens, 1-2 minutes. Remove from heat and let cool. Add vegetable mixture to meat mixture, drizzle with the sesame oil, stir to combine. Drain the cellophane noodles that you set aside, and using scissors, cut into 2-3 inch lengths. Gently fold into the spring roll mixture.

Working with one wrapper at a time, place 1-3 Tablespoons of filling (depending on your wrapper size) in the center of the wrapper and roll up. Seal edges with the cornstarch mixture. Repeat with remaining wrappers.

If you have never rolled a spring roll before, watch this great video tutorial first

Heat 1-2 inches of oil in a deep frying pan or small pot. Once the oil is shimmering hot (about 350 °F) cook spring rolls in batches, frying until golden. Use tongs to remove from oil and drain on paper towels.

Serve with Chinese black vinegar, Thai sweet chili sauce, or dipping condiment of your choice

You can make these ahead of time, freeze them on a tray and then transfer to a freezer bag once they’ve hardened. Fry them right after taking them out of the freezer, no need to thaw first!