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Vegetable Spring Roll Recipe

Vegetable Spring Roll Ingredients:

Vegetable Spring Roll Recipe

  • 2 cups mung bean sprouts
  • 6 dried black mushrooms
  • 1/2 red bell pepper
  • 1 medium carrot
  • 2 ounces canned bamboo shoots
  • 2 1/2 tablespoons oyster sauce
  • 1 tablespoon low-sodium chicken broth or water
  • 2 teaspoons light soy sauce
  • 1 teaspoon sugar
  • Salt and/or freshly ground pepper to taste, optional
  • 18 – 20 spring rolls wrappers
  • 1 egg, lightly beaten
  • 2 tablespoons oil for stir-frying
  • 4 to 5 cups oil for deep-frying, as needed

How to make Vegetable Spring Roll:

  • To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
  • In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.
  • Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
  • To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
  • Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 – 20 spring rolls.

Easy Spring Roll Recipe

Ingredients:

  • 1 tbsp oil
  • 2 cups cooked chicken, cut julienne
  • 6 Chinese dried black mushrooms, soaked cut julienne
  • 1/2 cup bamboo shoots, cut julienne
  • 1 cup mung bean sprouts
  • 1 small carrot, shredded
  • 1-1/2 cups Chinese or regular green cabbage, shredded
  • 2 scallions, shredded
  • 1/4 cup chicken broth
  • 2 tbsp oyster sauce
  • 2 tsp sugar
  • 2 tsp cornflour
  • 1 package spring roll wrappers, thawed if frozen
  • 1 egg, beaten
  • 4 cups oil for deep-frying
  • plum sauce for dipping

Method:

For Filling:

  • Heat oil in a wok.
  • Add meat and stir-fry briefly.
  • Add vegetables and stir-fry about 2 minutes.
  • Combine chicken broth, oyster sauce, sugar, and cornstarch.
  • Add to wok and stir-fry until sauce thickens.
  • Let filling cool before filling spring rolls.

For Preparing Spring rolls:

  • Position one wrapper like a diamond with one point facing you.
  • Place about 2 tbsp of filling in a log shape across the bottom about 2″ from the lowest corner.
  • Fold the bottom corner up over the filling and tuck it behind the filling.
  • Roll the packet up once to enclose the filling securely.
  • Moisten the three remaining corners of the wrapper with beaten egg.
  • Fold the left and right corners to the center and press down firmly to seal, forming an envelope.
  • Finish rolling up, sealing the top corner.
  • Repeat with remaining packets.

For Frying:

  • In a deep-fryer or wok, heat 4 cups of oil to 360 -375 degrees F. Deep-fry spring rolls a few at a time, until crisp and golden.
  • Drain on paper towels.
  • Serve the spring rolls hot, whole or cut in thirds, with plum sauce as a dip.
  • Enjoy!
Fried Spring Roll Recipe
Easy Spring Roll Recipe

Chicken Spring Roll Recipe

Ingredients:

Chicken Spring Roll Recipe

  • Chicken :cubes cut into a centimeter cube pieces 400 grams
  • Spring onions: a whole bunch finely chopped
  • Soya sauce: 2 table spoon or more to taste
  • Black pepper: one tea spoon
  • Chili flakes: one table spoon
  • Red chili powder: half tea spoon
  • Green coriander leaves: one bunch (hand full) finely chopped
  • Readymade pastry for spring rolls
  • Salt: to taste(not more because it’s got soy sauce already in it
  • Oil for deep frying : one liter

Directions:

  • Heat the oil in the pan and when its heated put the chicken cubes into it fry it for 5 minutes then put soy sauce, salt, black pepper, red chili flakes, red chili powder.
  • Now cook it for 15 Min after its cooked remove it from the wok and let it get cool now add the finely chopped spring onion and the coriander, mix it well and fill it into the pastry to make spring rolls and deep fry them on high heat for 3 to 5 minutes

Preparation Time: 30
Cooking Time: 5-7 mins
Serves: 4-6

Chinese Spring Roll Recipe

Ingredients:

  • Chinese Spring Roll Recipe
    Chinese Spring Roll Recipe

    10 Sheets spring roll wrappers

  • 1 White cabbage (chopped)
  • 2 Carrots (chopped)
  • 200 gms Bean sprouts (chopped)
  • 1 Cup soaked soy mince
  • Salt and pepper to taste

Method:

  • Mix chopped cabbage, beans sprouts and carrots.
  • Add soaked soy to the mixture.
  • Mix salt and pepper.
  • Wrap the mixture into spring roll sheets.
  • Fry the wrapped mixture till it gets cooked.
  • Serve hot with tomato sauce.