Buzz
Spring rolls are a delightful dish with an Asian-inspired flavor, perfect for a meal or a snack. Moreover, you can save money and hone your cooking skills by preparing crispy fried spring rolls, which are just as delicious. Whether you're making Vietnamese-style spring rolls or Chinese-style crispy fried rolls, it’s essential to use fresh ingredients to bring out the best flavors in your dish.
Ingredients
Vietnamese Spring Rolls
- Round rice paper
- 1 cup of fresh basil leaves
- 1 cup of boiled shrimp
- A few lettuce leaves
- 2 cups of cooled fresh rice noodles or cooked rice noodles
- 3 cups of fresh bean sprouts
- 1 medium carrot
Chinese-style Fried Spring Rolls
- Soft rice paper for rolling the spring rolls
- 1 tablespoon of oil
- 2 teaspoons of minced garlic
- 2 teaspoons of minced ginger
- 1/2 cup of sliced onions
- 1/2 cup of sliced chili peppers
- 1 cup of grated carrots
- 1 cup of shredded cabbage
- 1/2 cup of cooked large noodles
- 2 teaspoons of Sichuan sauce
- 1 teaspoon of ketchup
- Oil for frying the spring rolls
- Salt to taste
Steps
Making Vietnamese-style Spring Rolls
Cut the shrimp and carrots. Peel the shrimp, ensuring you remove the tail and legs. Cleanly peel the body of the shrimp, where the legs are attached. Once peeled, carefully slice each shrimp lengthwise in half. For the carrots, trim the ends and peel off the outer skin. Cut the carrot into 5 cm long pieces, then slice each piece into matchstick-like strips.
- If you enjoy cucumber, feel free to add it to the recipe. Cucumber not only enhances the flavor but also adds a nice crunch to the spring rolls. Remember to peel the cucumber and cut it into matchstick-sized pieces.
Gather the ingredients. Bring all the ingredients together in one area to streamline the rolling process. Arrange the carrots, shrimp, noodles, basil leaves, lettuce, and bean sprouts close to each other to create a rolling station.
- Setting up the ingredients in a designated area will be very helpful if you are making several spring rolls or working with kids to create an engaging assembly line.
Wet the rice paper. When you open the pack of rice paper, you'll notice that the sheets are hard like paper. To soften the rice paper, pour warm water into a shallow bowl or dish. Submerge each sheet of rice paper into the water, counting to five slowly. Gently remove the rice paper when it becomes pliable and place it on an absorbent cloth. A cotton pillowcase or tablecloth works well.
- Do not soak the rice paper for too long, and only dip one sheet at a time. Soaking multiple sheets together can cause them to stick. Over-soaking can result in a mushy texture, making them easy to tear.
Arrange the filling on the rice paper. Place the ingredients horizontally in the center, about 2/3 of the way down the rice paper. Start with a few basil leaves. Since basil has a strong aroma, use only three to four leaves per roll, depending on your taste. Next, place four to five shrimp slices on top of the basil leaves. Add some grated carrots or other vegetables of your choice. Finally, layer the noodles and lettuce on top of the veggies.
- Note that the basil and shrimp will add decorative color to the spring roll through the rice paper. Experiment with changing the order of these two ingredients to keep the rolls looking fresh and vibrant.
- Always place the vegetables in the center of the roll. Rice paper is typically very thin and delicate. By positioning the vegetables in the center, you'll prevent the carrots from poking through the rice paper.
- The filling should take up about 60% of the rice paper's diameter. When laying the ingredients horizontally on the rice paper, leave space on both sides of the filling so you can fold the edges in around it.
Roll the spring roll. Fold the sides of the rice paper towards the filling. To keep the filling secure, press gently with your hands. However, avoid pulling the rice paper too tightly or causing the edges to wrinkle. Once the sides are folded over the filling, fold the top edge of the rice paper inward. At this point, your spring roll will have three folded edges around the filling. Carefully continue rolling the spring roll, wrapping the remaining rice paper around the filling.
- Always use both hands to roll the spring roll. It may take a little time to get the hang of it, so the first few rolls might not look perfect. But with practice, you'll find it easier to roll successfully.
Roll until the rice paper runs out. When rolling the spring rolls, make sure to place them with the seam side down. This will prevent the rice paper from stretching too tight or the roll from breaking apart. Vietnamese-style spring rolls typically don't require further cooking, so your rolls are ready to enjoy.
- Serve the spring rolls with peanut dipping sauce. This sauce can be made by combining black soy sauce with peanut butter and adding a little water. You can also add chili sauce for a spicy kick.
Chinese-style Fried Spring Rolls
Stir-fry the filling ingredients. After heating the oil, stir-fry the garlic and ginger over high heat for about 30 seconds. Add the onion and green chili, and stir-fry for another 2 minutes. Next, add the carrots, cooked noodles, and cabbage, and stir-fry for another 3 minutes. Stir constantly to avoid burning the ingredients. Once done, remove the pan from the heat.
- Cut the noodles before adding them to the pan. Shorten the noodles to prevent long strands from falling out of the spring roll. Quickly cut the noodles into 4cm lengths to make them fit well in the rolls.
Add wet ingredients. After turning off the heat, add the tomato sauce, salt, and Sichuan sauce. Mix everything well in the pan to coat the vegetables with the sauce, then set the filling aside until needed.
- If you wish to add meat, such as cooked ground pork or shredded rotisserie chicken, include it along with the wet ingredients.
Fill the rice paper. Place a piece of crispy rice paper in front of you. Spoon a tablespoon of filling and place it about 3/4 of the way down the rice paper. Fold the sides of the rice paper inwards towards the filling. Use your fingers to tightly fold the top edge of the rice paper over the filling. Continue rolling the rice paper to enclose the filling.
- If you're having trouble sealing the outer edge of the spring roll, mix a little flour with water. Dip your finger into the mixture and run it along the remaining edge of the rice paper. This will help secure the roll.
Heat the oil for frying. Heat some oil in a deep pan over medium heat. Once the oil is hot, place the spring rolls into the pan and fry for about 2 minutes, or until they are golden brown. Remember to stir regularly to ensure even frying. The spring rolls should have a golden brown color all over when finished.
- Before and after frying, place the spring rolls on absorbent paper, such as paper towels. This will help absorb excess moisture before frying and oil after frying.
- Serve Chinese-style spring rolls with soy sauce.
Tips
- Try holding the rice paper while rolling it.
- When making spring rolls and fried spring rolls, aim to roll them tightly. Don’t worry if there are small tears in the rice paper.
Warnings
- Cooking with oil can be dangerous and may cause severe burns. Always keep a pot lid nearby and have a Class B fire extinguisher on hand.
- Never try to extinguish a fire in hot oil with water. Pouring water will cause both the oil and the flames to spread. If the pan catches fire, pour baking soda into the pan and cover it with a lid as soon as possible.
