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
SPRING ROLL SHEETS
Batter method to make spring roll wrappers at home.
Provided by Dassana Amit
Categories Snacks
Time 50m
Number Of Ingredients 5
Steps:
- In a bowl, take 1 cup all purpose flour/maida, 3 tbsp corn starch and 1/4 tsp salt.
- With a wired whisk or a spoon mix the dry ingredients.
- Add 1.25 cups water.
- Whisk well to a get smooth and slightly thin consistency of the batter without any lumps.
- The batter should be of a flowing consistency. Depending on the quality of flour, you can add less or more water.
- Now on a low flame, heat a non stick pan. The pan should just become slightly hot and not too hot. You can also use a cast iron or steel pan. But make sure they are seasoned. With a paper tissue or a small piece of kitchen towel dipped in oil, grease the pan. For the nonstick pan you can skip oil. But if you feel the wrappers are sticking then grease or brush the pan with oil.
- Now lift the pan above the stove top burner. Add 2 tbsp of the batter in the pan.
- Gently, spread the spoon clockwise to make a small thin pancake. Similar to the way we make dosa. Add 1 to 2 tbsp more water if the batter becomes thick while preparing the wrappers.
- Do remember that the pancakes have to be thin. If they become thick, then they break while rolling and sealing.
- Now on a low flame cook the pancake (spring roll wrappers) till the sides start curling up and the pancake becomes kind of translucent.
- The pancake just need to be cooked. No need to flip and cook the other side. Just cook one side.
- Lift the spring roll wrapper with a spatula.
- Place the spring roll wrapper in a tray or plate with the cooked side facing you. Allow the spring roll sheets to cool and then stack them with the cooked side on top. Keep them covered in a small casserole or bowl.
- Once the spring roll wrappers come at room temperature, you can start making the spring rolls. Or else keep them covered in a container in the fridge.
- When keeping in the fridge, place parchment paper or butter paper between two sheets, so that they can be separated easily. You can these spring roll sheets either in the fridge or in the freezer. In the fridge, these wrappers stay good for a week and in the freezer up to a month. After removing from the freezer, thaw them completely at room temperature before using.
Nutrition Facts : Calories 23 kcal, Carbohydrate 4 g, Sodium 23 mg, ServingSize 1 serving
SPRING ROLL RECIPE
Recipe video above. Everybody's favourite Spring Rolls, made at home! Nothing like the ones at suburban Chinese takeout joints with unidentifiable mushy fillings and overly greasy. These are shatteringly crisp and golden, just like they should be, and you will actually be able to taste the filling!
Provided by Nagi
Categories Starter
Time 30m
Number Of Ingredients 20
Steps:
- Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.
- Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and Oyster sauce, cook for 1 minute until the liquid is gone. The Filling should not be watery, it should be kind of sticky (watery filling = soggy spring rolls = ? ).
- Cool Filling (super speedy: spread on tray, refrigerate 5 minutes). (Hot filling = spring rolls burst open = ? )
- Mix cornflour and water in a small bowl (for sealing the rolls).
- Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.
- Place the wrapper with the SMOOTH SIDE DOWN (Note 3) in a diamond position. Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour sludge to seal. (Watch VIDEO below). They should be about 12 cm / 5" long, 2.5cm / 1" wide once wrapped.
- Pour enough oil in a wok or large saucepan (Note 4) so it is double the height of the spring rolls. Heat on medium high until hot - stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear, then it's hot enough.
- Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, turning occasionally, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain.
- Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!
- Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over (use canola or other natural oil). Bake at 200C/400F (standard) or 180C/350F (fan / convection) for 20 to 25 minutes until golden and crispy - no need to turn.
- Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste (about 3 - 5 minutes).
Nutrition Facts : ServingSize 75 g, Calories 176 kcal
EASY SPRING ROLLS
Make these simple spring rolls with the children - fill pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper, Treat, Vegetable
Time 1h5m
Yield Makes 8 - 10
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
- Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
- Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
- While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.
Nutrition Facts : Calories 202 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.04 milligram of sodium
SPRING ROLLS
These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.
Provided by SALLYCOOKS
Categories Appetizers and Snacks Wraps and Rolls
Time 1h50m
Yield 20
Number Of Ingredients 16
Steps:
- Soak the vermicelli 30 minutes in warm water; drain.
- In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
- One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
- In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
- Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 5.9 g, Cholesterol 62.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 7.8 g, SaturatedFat 2.9 g, Sodium 268.4 mg, Sugar 0.9 g
EASY SPRING ROLLS (AIR FRIED)
This is an easy spring roll recipe that I cook in an air fryer but you could cook in the oven also. I like to serve it with sweet chile sauce.
Provided by GourmetGirl
Categories Appetizers and Snacks Wraps and Rolls
Time 54m
Yield 20
Number Of Ingredients 9
Steps:
- Soak noodles in a bowl of hot water until soft, about 5 minutes. Cut noodles into shorter strands.
- Heat sesame oil in a wok over medium-high heat. Add ground beef, mixed vegetables, onion, and garlic. Cook until beef is almost browned throughout, about 6 minutes. Remove from heat. Stir in noodles; let stand until juices have been absorbed. Add soy sauce to the filling.
- Preheat air fryer to 350 degrees F (175 degrees C).
- Lay out 1 egg roll wrapper onto a flat work surface; place a diagonal strip of filling across the wrapper. Fold the top corner over the filling; fold in the two side corners; brush center with cold water and roll spring roll over to seal. Repeat with the remaining wrappers and filling.
- Brush the tops of the spring rolls with vegetable oil. Arrange a batch of spring rolls into the basket of the air fryer; cook until crisped and lightly browned, about 8 minutes. Repeat until all are cooked.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 16.4 g, Cholesterol 7.9 mg, Fat 3.2 g, Fiber 0.7 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 154.7 mg, Sugar 0.2 g
EASY SPRING ROLLS
Easily customizable, spring rolls are a refreshing healthy snack or starter. Each variation below layers lean proteins, fiber-rich veggies, flavorful sauces, and fresh herbs. Serve spring rolls with lime or lemon wedges.
Provided by EatAndRun
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a 9-inch pie plate with warm water; dip 1 rice paper into the water. Transfer to a work surface and let stand for a few seconds to soften.
- Snip cooked rice noodles. Arrange 3 tablespoons noodles across the lower 1/3 of the softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients.
Nutrition Facts : Calories 158 calories, Carbohydrate 20.4 g, Cholesterol 21 mg, Fat 8.7 g, Fiber 0.9 g, Protein 11.4 g, SaturatedFat 0.7 g, Sodium 25.4 mg, Sugar 1.1 g
VEGETARIAN SPRING ROLLS
Make your own veggie spring rolls for a Chinese-inspired banquet. These are quick and easy to make, along with the spicy dipping sauce
Provided by Ailsa Brown
Categories Starter
Time 1h5m
Yield Makes 16-18
Number Of Ingredients 15
Steps:
- Soak the rice noodles in cold water for 15 mins until pliable, then drain. Meanwhile, combine the cabbage, carrots, bean sprouts and the whites of the spring onions in a large bowl. Heat the sesame oil in a large pan and tip in the cabbage mixture. Cook over a high heat for 1-2 mins until the cabbage has wilted slightly. Add the soy sauce and Shaoxing wine. Cook until reduced slightly and add the drained noodles, coriander, and green parts of the spring onion, tossing well to ensure everything is evenly covered. Transfer to a plate and spread out to cool slightly.
- Once the mixture has cooled slightly, arrange a spring roll wrapper on your worktop in a diamond shape. Place a heaped tablespoon onto the middle of the pastry in a sausage shape. Bring up the bottom corner of the pastry and fold over the top corner. Bring over the pastry from the left side over the top of the filling and roll into shape, making sure the ends stay tucked in. Seal the final corner with a little water.
- Heat the vegetable oil in a large, deep pan to 180C, ensuring the pan is no more than two-thirds full. Cook the spring rolls in batches for 4-5 mins until golden. If you don't have a thermometer, drop a pinch of spring roll wrapper into the oil - it will sizzle when ready. Transfer to a baking sheet and keep warm in a low oven while you continue to fry. Combine all the ingredients for the spicy dipping sauce in a small bowl, taste and add more chilli oil if you like. Serve the spring rolls with the spicy dipping sauce or some sweet chilli sauce.
Nutrition Facts : Calories 74 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.67 milligram of sodium
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
EASY SPRING ROLLS
This is an easy recipe for delicious Viet Namese/Thai style spring rolls. Light, healthy, a great summer meal but equally good all year long! This recipe is based on a Better Homes & Gardens recipe from the early 90s.
Provided by m0m7772
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- FOR DIPPING SAUCE.
- Stir together soy sauce, vinegar,sesame oil and sesame seed in a small bowl and set aside.
- FOR FILLING.
- Combine slaw mix, tofu and nuts.
- Add sweet and sour sauce, toss to coat, and set aside.
- TO PREPARE.
- Dip rice papers in a bowl of warm water and drain off excess.
- Place between damp kitchen towels until ready to fill. One at a time works best!
- In the center of a rice paper place a cilantro leaf and/or a thin shred of green onion.
- Top with about 1/2 cup of the filling.
- Fold one edge over the filling, fold in sides, and roll up.
- Serve with the dipping sauce.
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