Emilie Meyer
Spring rolls are a delicious appetiser or snack that can be made at home without a fryer. They can be fried or baked, and can be filled with meat, vegetables, noodles, and herbs. The wrappers are typically made from rice paper or wheat flour and can be found in the refrigerated or frozen section of Asian supermarkets. Making spring rolls is a fun activity, and with a bit of practice, anyone can become a pro at wrapping them.
| Characteristics | Values |
|---|---|
| Wrapper type | Rice paper, wheat flour |
| Wrapper size | 8-inch squares |
| Wrapper brand | Spring Home TYJ Spring Roll Pastry, Wei Chuan Spring Roll Shells |
| Wrapper purchase location | Asian supermarkets, Woolworths, Coles, Harris Farms |
| Wrapper preparation | Soak in water |
| Filling | Pork, chicken, shrimp, tofu, avocado, carrot, cucumber, mango, mint, basil, cilantro, cabbage, noodles, mushrooms, scallions, ginger, bell peppers, lettuce, jalapeño, bean sprouts, bamboo shoots, ground meat, beef, turkey, eggs, vermicelli |
| Filling preparation | Chopped, shredded, sliced, cooked |
| Sauce | Peanut sauce, sweet and sour sauce, duck sauce, spicy mustard, Thai sweet chilli sauce, soy sauce, black vinegar, hoisin sauce |
| Cooking method | Deep-fried, baked, air-fried, double-fried |
What You'll Learn
Soak rice paper wrappers in water for 10-15 seconds
So, you've gathered all your ingredients and you're ready to start making your spring rolls. The next step is to soak your rice paper wrappers in water.
First, fill a large bowl or pie plate with about an inch of water. Take one rice paper wrapper from the package and place it in the water. Allow the wrapper to soak for around 10-15 seconds. It should still feel firm at this point, but don't worry—it will soften as you add the filling ingredients. Be careful not to soak it for too long, or it will tear more easily when you try to roll it.
Once your wrapper has soaked for the right amount of time, remove it from the water and place it on a cutting board or your countertop. Now you're ready to start adding your filling!
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Add filling to 1/3 of the wrapper
To add the filling to the wrapper, place a heaped spoonful of filling about 2 inches from the corner closest to you. The amount of filling you use will depend on the size of your wrapper, but generally, you'll want to add 1-2 slices of each ingredient, along with a pinch of noodles.
For a spring roll with a log shape, form the filling into a horizontal log. If you're making a more cylindrical spring roll, you can shape the filling into more of a ball.
Once you've added the filling, you can start to roll up the wrapper. First, fold the corner closest to you over the filling and pull it towards you, ensuring that it's taut. Then, fold in the sides and continue rolling the wrapper away from you until it's completely sealed.
It's important to keep the filling tightly packed and to avoid overfilling the wrapper, as this can cause the spring roll to burst open during frying or baking.
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Fold in sides and roll tightly
Folding in the sides of a spring roll is a crucial step in the rolling process, ensuring a tight seal and preventing leakage. Here is a detailed guide on how to master this technique:
Start by placing your spring roll wrapper on a flat surface, with one corner closest to you. This corner will be the starting point of your roll. You can also use a damp kitchen towel to prevent the wrapper from sticking to the surface.
Take the left and right sides of the wrapper and carefully bring them towards the centre, covering the fillings. Try to keep the sides straight and parallel to each other, ensuring no fillings are left exposed. This step helps contain the fillings and prevents them from falling out the sides.
At this point, your wrapper should resemble an open envelope with the top still open. Now, it's time to roll it up tightly. Starting from the bottom, roll the wrapper away from you, towards the uncovered top corner.
Make sure to apply gentle but firm pressure as you roll, keeping the fillings tightly packed together. This step ensures a compact spring roll with no gaps or air pockets.
Once you've completed the roll, your spring roll should be sealed shut, with no fillings exposed. If you've used an egg wash or a sealing mixture, this will help hold everything together.
Repeat these steps for each spring roll, and you'll soon get the hang of it! Practice makes perfect, so don't be discouraged if your first few attempts don't look perfect.
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Chill before frying to minimise bubbling
When making spring rolls, it's important to chill the filling before frying to minimise bubbling. This is because a wet filling will make wrapping more difficult and can cause the wrappers to rip. Chilling the filling helps to remove any excess moisture, which can lead to bubbling when the spring rolls are fried.
To chill the filling, simply place it in the refrigerator for about an hour before you're ready to fry. This will give the filling a chance to dry out and make it easier to work with. If the filling is still wet after chilling, you can try draining it in a colander or strainer to remove any excess liquid.
In addition to chilling the filling, there are a few other tips you can follow to minimise bubbling when frying spring rolls. Firstly, make sure that your vegetables are not overcooked. Overcooked vegetables will make the filling mushy, which can lead to bubbling. Secondly, keep the sides of the spring roll wrapper straight and parallel when folding. Crooked sides can create empty gaps in the spring roll, which can cause it to darken faster and increase the chances of bubbling. Lastly, always use a dry filling when wrapping your spring rolls. A wet filling will not only make the wrappers more prone to ripping, but it can also affect the texture and taste of the spring rolls.
By following these tips, you can help minimise bubbling when frying your spring rolls, resulting in a crispier and more enjoyable final product.
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Fry in small batches to prevent sticking
Frying in small batches is a good idea to prevent the spring rolls from sticking to each other. This is because if you add too many spring rolls to the pan at once, they will be crowded and more likely to stick together.
To fry spring rolls without a deep fryer, you will need a heavy-bottomed skillet or a Dutch oven/wide heavy pot filled with about 2 inches of oil. Heat the oil over medium-high heat until it reaches around 350-375°F. You can test if the oil is hot enough by sticking a bamboo chopstick or wooden spoon handle into it; if rapid bubbles appear, then it's ready.
Once the oil is hot, gently slide 3-4 spring rolls into the pan and cook for 1.5-2 minutes, stirring occasionally with a spider or large slotted spoon to ensure even cooking. The spring rolls should be golden brown when done and will continue to darken after being removed from the oil, so keep an eye on them to avoid overcooking.
Let the oil come back up to temperature before adding the next batch. Repeat this process until all your spring rolls are cooked.
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