Easy Spring Rolls Recipes

SPRING ROLL RECIPE | VEGETABLE SPRING ROLLS

Steps:

• Add oil to a hot pan and saute spring onion whites.
• Add all the veggies except onion greens.
• Fry on a high flame until half done yet crunchy.
• Add soya sauce and vinegar. Mix well.
• Add onion greens, pepper and very little salt. Mix and off the stove.
• If you wish to use noodles, boil them al dente. Rinse well and drain completely. Add them to the stir fried veggies and fry for a min. Pour 1 tsp more soya sauce. Sprinkle some salt and pepper.
• Cool this completely.
• Place a damp cloth over the frozen sheets for 5 to 7 mins or follow the instructions mentioned on the pack.
• Spread one wrapper, place a spoonful of stuffing.
• Roll one edge towards the inner side covering the stuffing.
• Bring the sides to the center. Dampen the left over edge and roll the wrapper to seal.
• Keep them covered otherwise they will dry up..
• Heat oil until hot enough. To check drop a small piece of wrapper in the oil.
• If the oil is hot enough It rises in the oil without browning.
• Add the rolls in hot oil and fry evenly by stirring until golden. Remove them on kitchen tissue.
• Serve vegetable spring rolls hot with ketchup.
• Preheat the oven at 220 C for at least 15 minutes.
• Brush the spring rolls generously with some oil.
• Place them on a greased tray and bake for 12 to 13 mins.
• Even a wired rack works well. If needed flip them and bake for another 6 mins.
• Serve spring rolls hot with any sauce.

EASY SPRING ROLLS

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.

VIETNAMESE FRESH SPRING ROLLS

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.

PORK SPRING ROLLS

Steps:

• Heat oil in a skillet or work over high heat. Add onion and stir fry until translucent. Add garlic and stir fry for about 1 minutes.
• Add the pork. Cook, breaking it into small pieces as you go, until it changes colour and is no longer pink.
• Add the shredded cabbage. Cook and stir for about 5 - 8 minutes until the cabbage has wilted and become soft.
• Add the oyster sauce, fish sauce, chicken stock powder and stir well.
• Push the meat to one side and tilt the pan, you should see some liquid run off. Taste the liquid it should be slightly salty to taste (but not too salty) if not add a little more fish sauce or oyster sauce.
• Mix well and taste the liquid again, it should be a little saltier than you usually cook.
• Place the cornflour in a small mixing bowl add a small amount of the water and mix to a paste.
• Pour the cornflour mixture into the hot pork filling and mix very well on high heat, this will thicken the filling.
• Remove from the heat and allow to cool completely before wrapping the rolls.The filling can be made and stored in the refrigerator for up to 2 days before filling the wrappers.
• Lay one spring roll wrapper on a diagonal, so that a corner point is facing you. Place about 1 heaped tablespoon of cold filling on to the centre of the wrapper, just below the halfway point.
• Pick up the tip of the corner closest to you and fold it over the filling.
• As you fold the wrapper over the filling, gently but firmly, pull back on the filling and roll it back and then forward to tuck the wrapper under the filling. Doing this will ensure that the wrapper is nice and tight around the filling.
• Next fold the left side over toward the middle. Try and keep the folded edge at a 90-degree angle. Hold the folded edge down with your left hand as you do the next step.
• Next fold the right side over toward the middle overlapping the left fold. Try and keep the folded edge at a 90-degree angle. Hold the folded edge down with your right hand.
• Tightly roll the filling up towards the top corner and seal in place. To seal the spring roll, brush the top corner with a little beaten egg and gently press onto place.
• You want the spring rolls to look something like this. The wrapper needs to be nice and tight around the filling, with no tears or holes.
• Pour enough oil into a deep pot or saucepan so, that it is more than double the height of the spring rolls. Heat the oil over a medium/high heat. Dip the end of a wooden spoon into the oil, if it bubbles rapidly around the wooden handle the oil is hot enough.
• Deep fry about 3-4 spring rolls at a time, being careful not to overcrowd the pan. Use tongs or a metal slotted spoon to turn the spring rolls over several times to ensure even browning. Cook until they just turn light golden brown. Try not to get them to brown, because they will continue to darken when removed, and could end up looking almost burnt. Remove the spring rolls from the oil with tongs or slotted spoon and allow to drain on a cake rack lined with absorbent paper.Serve hot or warm with sweet chilli sauce.

SPRING ROLLS RECIPE

Steps:

• Heat a pan and pour-in 1 tablespoon cooking oil.
• Put-in the ginger and cook for a few seconds.
• Add the onion. Cook until tender.
• Add the ground pork. Cook until the color turns medium brown (about 5 to 6 minutes).
• Add carrots, sesame oil, salt, garlic powder, and ground black pepper. Stir and cook for 3 to 5 minutes. Turn off heat.
• Let the temperature cool down while allowing excess oil and liquid to drip.
• Scoop cooked mixture and arrange in spring roll wrappers. Note: See lumpiang shanghai video for more information.
• Heat cooking oil in a deep cooking pot. Deep fry the spring rolls in medium heat until the color turns light to medium brown.
• Remove from the cooking pot and place in a plate lined with paper towels (this will absorb excess oil).
• Serve with your favorite dipping sauce. Share and enjoy!

SPRING ROLL RECIPE

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).

SPRING ROLLS RECIPE

Steps:

• To make the Filling, heat the oil in a skillet over high heat. Ad the pork and stir fry until the surface turn white. Add the cabbage, stir a few times before adding all the ingredients in Seasonings. The filling is ready when the cabbage becomes somewhat dry and not wet. (Wet filling will make the spring rolls soggy and not crispy.) Transfer the filling to a big bowl, let cool.
• To wrap a spring roll, place a piece of spring roll wrapper on a flat surface. Spread about 2 tablespoons of the filling lengthwise onto the center of the wrapper. DO NOT OVERFILL. Using a small brush or your index finger, dab the beaten egg around the outer edges of the wrapper.
• Fold the bottom part of the wrapper over the filling.
• Fold the left and right sides of the wrapper over the filling. Make sure the filling is packed tightly. Roll the spring roll over until it reaches the other end of the wrapper. Make sure the spring roll is sealed tight and there is no leakage. Repeat the steps until you use up the filling.
• Heat 2 to 3 inches of oil in a wok or a small sauce pan to 350°F (176°C) for deep frying. Gently drop the spring rolls into the oil and deep fry in batches. Deep fry until golden brown. Remove the spring rolls using a strainer or a slotted spoon, draining excess oil on a plate lined with paper towels. Serve immediately.

CHINESE SPRING ROLLS

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!

EASY SPRING ROLLS (AIR FRIED)

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.

SPRING ROLLS

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.

VEGAN CUCUMBER SUMMER ROLLS

Steps:

• Gather the ingredients.
• Combine all the ingredients, except the water, spring roll wrappers, and cilantro and basil leaves. Reserve.
• Place the water in a shallow pan.
• Dip the spring roll wrappers in the water until pliable, one at a time. Fill each wrapper with 2 to 3 tablespoons of the vegetable filling.
• Place two or three basil and cilantro leaves on top and wrap your spring rolls .

EASY SPRING ROLLS

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.

EASY SPRING ROLLS

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.