Tillie Doyle
Spring rolls are a popular appetiser in Chinese cuisine, often served at restaurants and cafes. They are made by filling pastry sheets with vegetables, meat, or eggs, and then frying them. While deep-fried spring rolls are popular, they can be high in calories. As a healthier alternative, you can cook spring rolls in a pan with less oil, which results in a yummy, crispy, and golden finish. This method is also convenient for cooking a large batch of spring rolls.
| Characteristics | Values |
|---|---|
| Pan type | Deep pan with oil, skillet, wok, or heavy-bottomed pot |
| Pan temperature | Medium heat or high heat |
| Spring roll type | Baked, fried, or pan-fried |
| Filling | Pork, cabbage, noodles, mushrooms, carrots, bean sprouts, soy sauce, oyster sauce, cornflour, shrimp, chicken, scallions, garlic, ginger, zucchini, rice vermicelli noodles |
| Wrapper | Spring roll pastry sheets, rice paper, or wheat |
| Wrapper texture | Smooth side on the outside |
| Wrapper shape | Diamond |
| Wrapper quantity | 15-20, or 35-40 small wrappers |
| Filling quantity | Heaped dessert spoon or 3 tablespoons |
| Dipping sauce | Sweet Thai chili sauce, peanut sauce, hoisin sauce, lemon juice, or soy sauce |
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What You'll Learn
Filling ingredients and preparation
Spring rolls are a popular appetiser in Chinese cuisine. They are made with spring vegetables like cabbage, spring onions, and carrots. Over time, the recipe has evolved and now there are numerous versions of these rolls made in various countries. Some have meat or eggs along with vegetables, and there are also sweet versions and some that don't need cooking at all.
The filling ingredients and their preparation are as follows:
- For a vegetarian version, you can use sliced mushrooms, water chestnuts, bok choy, and bean sprouts. You can also add vegetarian soy crumbles to mimic the texture of meat.
- For a non-vegetarian version, you can use pork, chicken, or shrimp.
- Other vegetables that can be added include cabbage, carrots, zucchini, bean sprouts, and mushrooms.
- For extra texture, you can add chopped water chestnuts, bamboo shoots, or roasted peanuts.
- You can also add herbs like cilantro (fresh coriander) or basil.
- Instead of rice vermicelli noodles, you can use bean thread noodles.
- To prepare the filling, heat oil in a skillet or wok over high heat. Add garlic and stir quickly, then add your choice of meat or protein. Cook until the meat is no longer pink, breaking it up as you go.
- Next, add the vegetables and cook until wilted, about 3 minutes.
- Add cornflour, soy sauce, and oyster sauce, and cook for another minute until the liquid is gone. The filling should be sticky, not watery, or else your spring rolls will become soggy.
- Allow the filling to cool completely before assembling the spring rolls.
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Wrapping and sealing the rolls
When wrapping and sealing your spring rolls, it's important to remember that you want the smooth side of the wrapper on the outside. This is the prettier side and will give your rolls a nice finish. You can buy spring roll wrappers from the freezer section of supermarkets and Asian grocery stores. They are made of wheat, but you can also use rice paper spring roll wrappers, which will give your spring rolls a crispy, bubbly surface and a kind of see-through look.
Before wrapping, you will need to defrost your wrappers and peel them apart. You can then line them up, slightly overlapping, and cover them with a damp paper towel to prevent them from drying out.
Working with one wrapper at a time, place it on a flat surface with one corner facing you. You can then add your filling—about 3 tablespoons, or a heaped dessert spoon, depending on the size of your wrapper. Be careful not to overfill, or your spring rolls will split when cooking.
Now you are ready to roll. First, fold the bottom part of the wrapper over the filling. Then fold the left and right corners over the filling. Finally, roll the spring roll securely from the bottom to the top, making sure the filling is completely enclosed. You can seal the roll with a dab of water at the top tip, or by brushing the edges with a beaten egg before rolling.
If you are making your spring rolls ahead of time, you can freeze them in a single layer on a baking sheet. Once they are frozen solid, place them into a ziplock bag and store them in the freezer for up to three months.
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Pan-frying instructions
Spring rolls are a popular snack in Chinese cuisine, and pan-frying them is a healthier alternative to deep-frying. You can use a variety of ingredients for the filling, including vegetables, meat, and noodles. Here is a step-by-step guide to making delicious pan-fried spring rolls:
Before you begin frying, prepare your filling of choice. You can use a variety of vegetables, such as cabbage, carrots, mushrooms, and onions. If using meat, cook it thoroughly before adding the vegetables. You may also add noodles to the mixture. Ensure that your filling is dry and not watery, as this can cause the spring rolls to become soggy.
Once your filling is ready, it's time to assemble the spring rolls. Take your spring roll wrappers and place them on a flat surface. Keep the wrappers covered with a damp cloth to prevent them from drying out. Place a heaped amount of filling onto each wrapper, being careful not to overfill. Fold the bottom part of the wrapper over the filling, then fold in the sides and roll it up tightly. Seal the edges with a mixture of cornflour and water or a dab of water.
For pan-frying, heat a sufficient amount of oil in a deep pan or wok over medium to high heat. You can use canola oil or any other cooking oil of your choice. Once the oil is hot, carefully place the spring rolls into the pan. Fry them in batches to avoid overcrowding the pan. Cook the spring rolls for about 2 minutes on each side, or until they turn golden brown and crispy. Keep stirring or turning them occasionally to ensure even frying.
Once they are cooked to your desired level of doneness, remove the spring rolls from the pan and place them on a paper towel to absorb any excess oil. Serve the spring rolls immediately while they are still crispy. You can serve them with a variety of dipping sauces, such as sweet chili sauce, soy sauce, or a mixture of your choice. Enjoy your homemade, pan-fried spring rolls!
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Baking instructions
Spring rolls are a popular snack in many Asian countries. They are traditionally deep-fried, but pan-frying them is a healthier alternative that tastes just as good. Here are some detailed baking instructions for making delicious spring rolls in a pan:
Firstly, prepare your filling. You can use a variety of ingredients, including vegetables like cabbage, carrots, mushrooms, and bean sprouts, as well as proteins such as cooked shrimp, chicken, or pork. For a vegetarian option, you can use soy crumbles or extra vegetables. Saute spring onion whites and garlic, then add your chosen protein and vegetables. Cook until the vegetables are wilted and the meat is cooked through. Add your sauces and noodles, if using, and combine well. Ensure that your filling is not too watery, as this will make your spring rolls soggy.
Next, prepare your spring roll wrappers. These can be purchased from the freezer section of most supermarkets or Asian grocery stores. Defrost the wrappers and carefully peel off one wrapper at a time, keeping the others covered under a damp cloth to prevent drying out. Place the wrapper with the smooth side down and facing diagonally, with one corner pointing towards you.
Now it's time to fill and roll your spring rolls. Place a heaped spoonful of filling onto the bottom of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides and finish rolling. Seal the roll with a dab of water or a mixture of cornflour and water. Repeat this process until you have used up all your filling.
Finally, heat some oil in a large frying pan over medium heat. Place the spring rolls in the pan and cook for 2-3 minutes on each side until golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan. Transfer the cooked spring rolls to a paper towel to absorb excess oil and continue cooking the remaining rolls.
Serve your spring rolls immediately with your favorite dipping sauce, such as sweet Thai chili sauce, peanut sauce, or a mixture of soy sauce and lemon juice. Enjoy your homemade spring rolls!
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Dipping sauces
Spring rolls are often served with a variety of dipping sauces. The classic options include peanut sauce, Vietnamese fish sauce, and hoisin sauce.
Peanut sauce is a popular choice, with some recipes calling for the addition of coconut milk, red curry paste, and other spices to create a spicy version. If you're looking for a quick and easy sauce, you can make a simple Yum sauce with ingredients you likely already have in your kitchen.
For those who enjoy a sweeter sauce, Thai Sweet Chili Sauce is a classic option. You can also make a sweet and spicy sauce by combining brown sugar, chili paste, and powdered ginger.
If you're looking for something different, Vietnamese nuoc cham (fish sauce) is a great option. The saltiness and intensity of the sauce will vary depending on the brand, so choose one that suits your taste preferences. Hoisin sauce is another popular choice, though it is not overly sweet and has a unique viscosity.
Lastly, for those who enjoy a tangy sauce, Thai Sweet and Sour Dipping Sauce is a perfect choice.
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Frequently asked questions
To cook spring rolls in a pan, heat oil in a skillet or wok over high heat. Place the spring rolls in the pan and cook for 2 minutes on each side (8 minutes total) until crispy and golden.
You will need spring roll wrappers, oil, and filling ingredients of your choice. Popular filling ingredients include pork, cabbage, carrots, mushrooms, and noodles.
To make the filling, simply cook your desired ingredients in a pan until they are wilted or cooked through. For example, you can stir-fry mushrooms and scallions for 2 minutes, then add noodles, garlic, ginger, and soy sauce and cook for another minute. Allow the filling to cool before wrapping it in the spring roll wrappers.
