CHINESE SPRING ROLLS
These dim sum-style Chinese spring rolls and tangy, old-school dipping sauce are from an old family recipe. Find out how to make our spring roll recipe yourself!
Provided by Bill
Categories Appetizers and Snacks
Time 1h10m
Number Of Ingredients 26
Steps:
- Mix the pork with the marinade ingredients and set aside for about 30 minutes. In the meantime, prepare the rest of the ingredients. Cut all of the vegetables to approximately the same size. You want everything the same size so each ingredient blends together.
- Brown the pork over high heat in 2 tablespoons of oil, and add the garlic, mushrooms and carrots. Stir fry for 30 seconds, and add the bamboo shoots, napa cabbage, and Shaoxing wine. Continue stir-frying for a minute. Adjust the heat to simmer the mixture, as the napa cabbage will release a lot of moisture.
- Stir in the soy sauce, sesame oil, salt, white pepper, and sugar. At this time, you have the option of adding 1/4 cup of the decanted water from soaking the dried mushrooms. It strengthens the mushroom flavor, so this is purely according to your personal preference. You may also have to simmer the filling longer to reduce the additional liquid.
- Continue simmering the filling for another 3 minutes--until the napa cabbage is completely wilted--and stir in the corn starch slurry to thicken. How much slurry you add depends upon the wetness of the filling (this varies if your cabbage had more moisture or if you did add the optional mushroom water), but there should be no standing liquid at all.
- Transfer the filling to a large shallow bowl, and let cool. Place into the refrigerator to cool further-at least one hour. It's best to start with a cold filling for easier wrapping. The key to wrapping spring rolls is making sure that they're tight, yet not overstuffed. It's best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp.
- Place the wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and, like you're making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.
- In case you're wondering, we did try egg wash instead of the cornstarch mixture to seal the spring roll but the egg wash "stains" the spring roll, so it's best to use the cornstarch mixture.
- Place each roll on a tray. This recipe makes about 18-20 spring rolls. You can also freeze these spring rolls on the tray overnight, and transfer them to a zip-lock bag when they are completely frozen for future use. We usually fry some fresh and freeze the rest, unless we are hosting a party, in which case, these go like hot cakes!
- To fry the spring rolls, fill a small pot (which requires less oil) with oil until it's 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.
- Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl. Serve the spring rolls hot with the dipping sauce!
Nutrition Facts : Calories 155 kcal, Carbohydrate 19 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 425 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FRESH SPRING ROLLS
These Fresh Spring Rolls are even better than you'd find at a restaurant, and they're easy to make and healthy!
Provided by Lauren Allen
Categories Appetizer Main Course Side Dish
Time 40m
Number Of Ingredients 13
Steps:
- Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse with cold water.
- Gather all topping ingredients together, including chopped veggies, herbs, cooked shrimp.
- Add about 1 inch of water to a large, deep dish, or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should still feel pretty firm as you remove it and lay it on your counter or plate.
- (It will soften up as you add the filling ingredients, but If you let it soak for too long it will get too soft and will tear when you roll it up.)
- Layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll that is closest to you.
- Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.
Nutrition Facts : Calories 80 kcal, Carbohydrate 18 g, Protein 1 g, Sodium 36 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CHOW MEIN SPRING ROLLS
I got this recipe from a friend after having them for lunch one day.They have become a family favourite.My children don't like onion so I leave it out.Suitable for freezing.
Provided by familychief
Categories Lunch/Snacks
Time 1h40m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Brown mince and onion in large frypan.
- Add soy sauce,curry powder and chicken noodle soup.
- Stir in water.
- Add carrot, beans and then cabbage.
- Cover and let simmer for one hour; stirring occassionally.
- When cooked,leave it to cool completely.
- Place one spring roll wrapper so corner is facing you.
- Spread one tablespoon of chow mein mixture across wrapper about 4cm from bottom corner.
- Roll wrapper until mixture is covered then fold in sides and finish wrapping.
- When all spring rolls are completed fry until they are golden brown.
- Cool slightly before serving.
Nutrition Facts : Calories 134.7, Fat 6, SaturatedFat 2.2, Cholesterol 34.5, Sodium 187.5, Carbohydrate 8, Fiber 1.4, Sugar 1.4, Protein 12.1
More about "chow mein spring rolls recipes"
RECIPE: CHINESE CHICKEN SALAD SPRING ROLLS | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
CHICKEN SPRING ROLLS RECIPE - YOUTUBE
From youtube.com
EASY CHINESE CHOW MEIN - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SPRING ROLLS | CRISPY VEG SPRING ROLL RECIPE - DASSANA'S …
From vegrecipesofindia.com
31 EASY RECIPES FOR KETO CHINESE FOOD YOU CAN MAKE AT …
From ketosummit.com
FRESH SPRING ROLLS WITH BEST SAUCE (VIDEO)
From natashaskitchen.com
5/5 (64)Calories 103 per servingCategory Appetizer, Main Course
CHICKEN CHOW MEIN RECIPE RESTAURANT STYLE - EASY CHICKEN …
From dailymotion.com
PANDA EXPRESS CHOW MEIN COPYCAT - DAMN DELICIOUS
From damndelicious.net
CHOW MEIN | VEG CHOWMEIN RECIPE | CHOW MEIN NOODLES (STREET …
From vegrecipesofindia.com
CANTONESE CHOW MEIN - CTV
From more.ctv.ca
SPRING ROLL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
NIME CHOW (RAW SPRING ROLLS) RECIPE | MYRECIPES
From myrecipes.com
DUCK CHOW MEIN - KHIN'S KITCHEN
From khinskitchen.com
HEALTHY CHICKEN CHOW MEIN - THE SEASONED MOM
From theseasonedmom.com
CHOWMEIN SPRING WRAP WITHOUT FRYING | SPRING ROLLS …
From youtube.com
CHICKEN CHOW MEIN SPRINGROLL FILLING RECIPE BY IRON LILLY
From halaal.recipes
CHINESE NOODLES AND WRAPPERS - THE WOKS OF LIFE
From thewoksoflife.com
SPRING ROLL - WIKIPEDIA
From en.wikipedia.org
CANTONESE CHOW MEIN @ SPRING ROLLS BRAMALEA | FOOD, BEEF, ASIAN …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love