Spring rolls (sometimes may vary in name) are varieties of filled, rolled appetizers that vary depending upon the country of origin. They can be made using a variety of different types of wrappers, fillings, as well as cooked many different ways (example: fried vs. not fried). Spring rolls are commonly eaten in certain Asian countries, most notably China, Hong Kong, Taiwan, Vietnam, Malaysia, Singapore, Indonesia and the Philippines. They are tasty, fairly easy to make and can be prepared in no time!
Prep Time: 30-35 minutes
Cook Time: 10 minutes
Total time: Approx. 45 minutes
Equipment Needed:
- Butcher knife for chopping, mincing, shredding and cutting veggies.
- Measuring cups (wet and dry)
- Measuring spoons (tsp. and tbsp.)
- A wok or large frying pan
- Stove or fryer
- Wax paper (optional)
- Cutting board
- Tongs
- Mixing spoon
- Oven mitt (optional, oil gets HOT!)
Ingredients:
- 3 cloves minced garlic
- 1 grated up piece of ginger (thumb sized)
- 2 green onions (slice into tiny strips)
- 1/2 cup finely shredded cabbage
- Approx. 2 cups bean sprouts
- 1 cup shredded carrot
- 1/2 cup roughly chopped coriander
- 2 Tbsp. soy sauce
- 1/4 tsp. sugar
- 1 package spring roll wrappers (thawed if frozen)
- 2 Tbsp. oil (add more for deep frying)
- 1 tsp. black pepper
Preparation:
- Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, sugar, black pepper and coriander. Stir fry until fragrant (about 1-2 minutes). Add a tiny bit of soy sauce to give it flavoring while stir frying.
- Add cabbage, carrot, and bean sprouts. Continue to stir fry, adding desired amount of soy sauce simultaneously. (Cooking tip: The more sauce you use the saltier and less dry it it going to taste.) If it becomes too dry, be very careful about adding anything such as water to it as this can start a fire when mixed with the oil at high enough temperatures. Woks are notorious for this.
- Toss the mix around in wok and continue to stir fry.
- Lastly add green onion right before taking off heat. (Too much heat will make them soggy, too little will make them very crispy).
- Do a taste test to see if it needs more of any certain ingredient.
- Take off heat.
- To assemble rolls place spring roll wrapper on a clean working surface. (Wax paper works well for this. It’s also easiest to do them in sets.) Place a heaping Tbsp. of the filling onto the wrapper. (Tip: Spread the filling lengthwise along the wrapper near the end closest to you. Also try not to let too much liquid from the wok get into the wraps, drier mix works better and won’t make them soggy).
- Sprinkle a tiny bit of fresh coriander over the filling.
- Fold the left and right sides of wrapper over the filling, then lift up the wide end nearest you and tuck overtop. Now roll to the other end. Secure roll by dipping your fingers into water and wetting the ends to paste them shut. (Always use water, using egg for this can cause cross food contamination and result in food borne illness).
- To fry spring rolls place oil in wok (about 1 inch deep) over medium high heat. When bubbles rise or oil begins to snake line across bottom of pan, test to see if the oil is hot enough by placing a corner of the spring roll into the oil. If it begins to sizzle and cook this means that the oil is ready. If not, wait another 30 seconds-1 minute and then try again until it is ready.
- Using tongues place spring rolls in oil, allowing them to fry evenly for about 1 minute on each side. They are done when they turn a medium golden brown. Place on paper towels or a clean dish towel to rain while you finish the rest.
Serve:
Serve spring rolls while still hot with your favorite sauce! Soy sauce, plum sauce, hot mustard or sweet chili sauces work great!
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