Spring rolls are a delicious side dish to accompany all Asian specialties, or they can be served as a snack. Try this recipe to improve your cooking skills and use fresh ingredients no matter what recipe you try to make it all taste strong.
Ingredients
Vietnamese Spring Rolls
- Round rice wrapping paper
- 1 cup (250 ml) fresh mint leaves
- 1 cup (250 ml) cooked shrimp
- Shredded lettuce leaves.
- 2 cups (500 ml) cooked, cooled vermicelli rice
- 3 cups (750 ml) fresh bean sprouts
- 1 medium size carrot
Chinese style spring roll
- Spring roll wrapper
- 1 tablespoon (15 ml) oil
- 2 teaspoons (10 ml) sliced garlic
- 2 teaspoons (10 ml) sliced ginger
- cup (125 ml) finely chopped onion
- cup (125 ml) sliced pepper
- 1 cup (250 ml) grated carrots
- 1 cup (250 ml) shredded cabbage
- cup (125 ml) cooked hakka noodles
- 2 teaspoons (10 ml) Szechuan sauce
- 1 teaspoon (5 ml) tomato sauce
- The oil for frying
- Salt as seasoning
Step
Method 1 of 2: Cooking Vietnamese Spring Rolls
Step 1. Cut the prawns and carrots
Peel each of your shrimp thoroughly to make sure no tails and legs are left behind. Peel from the center of the shrimp torso (where the shrimp legs are). Once peeled, halve your shrimp lengthwise. After that, cut off each end of the carrot and peel off the outer skin. Make it into small pieces like matchsticks.
If you like cucumbers, feel free to add them to the recipe. In addition to adding flavor, cucumber will also increase the crispness of the spring rolls. Do not forget to peel the skin of the cucumber and cut it to the size of a match
Step 2. Prepare all your ingredients
Gather all the ingredients to speed up the wrapping process. Have carrots, prawns, noodles, mint, lettuce and bean sprouts near you to make a packing post.
Making a wrapping post is especially helpful if you cook a lot of spring rolls or work with the kids to make a fun assembly line
Step 3. Wet the rice wrapping paper
When you open the rice wrapping paper, you will notice that this paper is similar to a sheet of hard paper. To soften it, fill a large bowl or deep plate with a little warm water. Spread one piece of paper in a bowl or plate and count to five. Gently remove the paper from the water once it becomes soft, then place it on the breathable cloth. You can use a pillowcase or tablecloth.
Do not wet the wrapper too long and do it one at a time. Wetting several wrappers at once will make the wrapping papers stick together. If you keep it wet for too long, the wrapping paper will get drenched and tear easily
Step 4. Fill your spring rolls
Spread the spring roll filling in the middle (about two thirds) of the wrapping paper. Start by putting min. Min taste is quite strong so you should put 3-4 leaves per spring roll depending on taste Next, put 4-5 pieces of shrimp on top of the min. Add some carrots or other vegetables. Finally, cover the vegetable layer with the noodles and lettuce.
- Keep in mind, min and shrimp will act as decorations whose colors will show through the paper. Try placing them both in the spring rolls so they look fresh and beautiful.
- Always place the vegetables in the center of the spring rolls. Rice wrapping paper is very fragile and will tear easily. By stacking the vegetables, you prevent the hard carrots from puncturing the wrapping paper until they penetrate.
- We recommend that the contents of the spring roll cover 60% of the length of the spring roll. When unfolding the spring roll filling, make sure there is enough space on each side of the wrapping paper to lift and fold around the spring roll filling.
Step 5. Wrap the spring rolls
Lift the sides of the wrapping paper to cover the contents of the spring rolls. To prevent the paper from tearing, it is best to wrap it tightly. Don't pull too hard or leave the sides loose. Once the ends are folded over the lumpia filling, tuck the remaining short ends over the top of the lumpia filling. Now you have spring rolls with three wrapping edges tucked around the spring roll filling. Roll the paper and contents all the way to the very end very carefully.
Always use two hands to roll your spring rolls. It may take you a while to get used to it so the first few spring rolls don't look as good. However, over time your skills will improve
Step 6. Roll until all the wrappers are used up
When stored, let the spring rolls lie sideways and the wrapper open. This will prevent the wrapper from lifting or the spring rolls from opening. Vietnamese-style spring rolls are often not cooked so they can be eaten right away.
Try serving spring rolls with peanut sauce. Make it by mixing hoisin sauce with peanut butter, and a little water. Add sriracha for extra spiciness
Method 2 of 2: Cooking Chinese Spring Rolls
Step 1. Fry the spring roll filling
After heating the cooking oil, fry the garlic and ginger on high for 30 seconds. Add the onion and green chilies and cook for 2 minutes. Stir in carrots, cooked noodles, cabbage, and sauté for 3 minutes. When finished, remove the pot from the stove
Cut the noodles before putting them in the pot. Thus, the noodles are not too long and dangle out of the spring rolls. Cut your noodles as soon as possible to 4 cm long
Step 2. Add liquid ingredients
After turning off the heat, add the sauce, salt and szechuan sauce. Mix everything in a saucepan well until the liquid coats the vegetables evenly and set aside the spring roll filling until needed.
If you want to add meat, such as chicken or mutton, add the cooked meat along with the liquid ingredients
Step 3. Fill in your wrapper
Unfold the spring roll wrapper to form a diamond. Take a spoonful of spring roll filling and place it on of the wrapping paper. Take the horizontal ends of the wrapper and cover the spring roll filling. Use your fingers to fold the short, open ends over the spring roll filling. Roll the contents of the spring roll along with the rest of the wrapper.
If you're having trouble sealing the spring roll wrappers, mix in a little flour and water. Dip your fingers in the mixture and tap them along the spring roll seal to increase the stickiness
Step 4. Heat the cooking oil
Heat a thin layer of oil in a deep saucepan over medium heat. Once the oil has melted, add the spring rolls. Cook for 2 minutes or until golden. Don't forget to keep turning the spring rolls so they cook evenly. After all the sides are beautiful brown, please lift.
- Before and after cooking, store spring rolls on absorbent paper, such as paper towels. This way, any excess water will be absorbed before cooking.
- Serve your spring rolls with soy sauce.
Tips
- Try pinching the spring roll wrapper while rolling.
- Keep the folds tight while forming the various variations of the spring rolls. Don't be afraid to tear the roll a bit.
Warning
- Cooking with oil can be dangerous and cause extreme burns. Always have a pot lid nearby, as well as a Class B fire extinguisher.
- Never extinguish fire and oil with water. Dousing water will cause the oil and fire to spread. If there is a fire, pour the cake flour in the pan and use a lid, if possible.
