Do you want to learn how to make simple, yet delicious spring rolls? They are a popular and tasty appetizer in Asian cuisine that originated in China. It’s one of my favourites and isn’t very difficult to make.
What are spring rolls?
Spring rolls are small appetizers filled with various ingredients, usually vegetables. It consists of a thin layer of pastry, filled with a variety of ingredients, wrapped into a shape of a small roll. They originate in China and have since been modified by many countries.
What ingredients I use:
I like to make vegetarian spring rolls, consisting of rice noodles, cabbage, bean sprouts, garlic and onions. However, when I have leftover meat in the fridge, such as chicken, I like to add it to my filling too.
You can buy the spring roll wrap from your local Chinese supermarket. Alternatively, you can buy them from a Chinese Online store, such as Wing Yip.
- You can use any vegetables that you have readily available. They are very versatile and work with pretty much anything
- You can use whatever meat you have leftover from another meal. You just need to slice it into smaller pieces and mix it with your other ingredients. Examples include:
- Char siew
- If you don’t want to fry the spring rolls in oil, you can use rice paper instead, making summer rolls. Summer rolls originate in Vietnam and taste just as good.
Why I like this dish:
Spring rolls have always been one of my favourites since I was young. I would always order it whenever my family had dim sum for lunch. It’s such a tasty snack and not that difficult to make.
What goes well with this dish
Spring rolls are generally a snack or an appetizer to the main dish. You can eat them with a variety of sauces, such as:
- Soy sauce
- Sweet chilli sauce
- Worcestershire sauce
Hints and Tips
- Make the filling beforehand and let it cool down for 30 minutes.
- Drain the excess fluid from the filling to avoid soaky rolls
- I prefer shallow frying them instead of deep frying because it’s less messy and uses less oil
Spring RollsCuisine: ChineseDifficulty: Medium
300g bean sprouts
150g cooked chicken slices
3 cloves of garlic
1 spring onion
200g rice noodles
8 tbsp sunflower oil
1 tbsp light soy sauce
1 tbsp sesame oil
½ tsp sugar
Salt to taste
Spring roll wraps (approx. 40 wraps)
- Take out the spring roll sheets from the freezer and let them defrost (it should be room temperature).
- Prepare the rice noodles according to instruction and drain.
- Gently brown the garlic and spring onions for 2 minutes.
- Add the cabbage and bean sprouts and toss together.
- Add the light soy sauce, sesame oil, salt and sugar and stir fry for 4-5 minutes.
- Add the cooked chicken to the stir fry and mix.
- Drain the stir fry and mix in the noodles. You may want to cut the noodles into smaller pieces.
- Let this cool for 30 minutes.
- Making the spring rolls
- Place a square spring roll sheet diagonally in front of you.
- Add your desired amount of filling on to the sheet in the shape of a roll, about ⅔ away down. You may want to slightly spread it horizontally to make the spring roll longer.
- Using the corner pointed down (towards you), fold it over the filling and roll it over the ingredient once.
- Fold in the left and right corners towards the middle over the ingredients.
- Brush some raw egg on the top sections of the spring roll sheet (it helps stick the sheet together).
- Roll the folded ingredient area upwards until your roll is complete.
- The spring roll should stick together because of the egg.
- Repeat this process for the remaining rolls.
- Frying the spring rolls (shallow frying)
- Pour the oil into a frying pan.
- Once the oil is hot, gently place the spring rolls into the oil.
- Fry each side for around 1-2 minutes or until golden brown.
- Drain the spring rolls on a kitchen roll to get rid of the excess oil. Enjoy 🙂