how to wrap spring rolls

Learn in detail how to wrap spring rolls (both Chinese and Vietnamese) so that they&#039;re tight, even, and fry properly!

How to Wrap Spring Rolls

cornstarch

water

rice paper wrappers

sugar ((optional))

Place the spring roll wrapper on a flat surface so one of the four corners is facing toward you (it should look like a diamond). Use about two tablespoons of pre-cooked, cooled/refrigerated filling per spring roll, and place the filling 2 inches from the corner closest to you.

Roll the corner over the filling once, and gently press down on each side of the filling to flatten the spring roll wrapper.

Next, fold over both the left and right sides of the wrapper towards the middle. Stir up the cornstarch slurry with your finger, and gently brush it onto the opposite corner of the wrapper.

Continue rolling the spring roll into a tight cigar, and place it sealed side down on a wooden cutting board or a sheet pan lined with parchment paper.

To Wrap Chinese Spring Rolls:

In a large, shallow bowl, dissolve 2 teaspoons of granulated sugar in 1 cup warm water. The sugar is optional. It will help the rolls brown during frying, but you could also omit it and end up with lighter colored results.

Submerge each rice paper wrapper into the prepared sugar water for about 5 seconds, and carefully remove from the water. Hold it vertically to let the excess water drip off, and place it on a clean work surface (e.g., a clean cutting board or countertop).

Working quickly, press your filling into a log shape, placing it on the lower third of the wrapper. Begin folding the wrapper over the filling (try not to trap any air between the wrapper and the filling), and roll the spring roll forward one complete revolution.

Lightly press down on each end of the filling to flatten the rice paper and eliminate air bubbles. Fold each side of the wrapper towards the middle of the spring roll, and roll it forward while tucking in the front to prevent air pockets from forming. The rice paper wrapper will stick to itself naturally. Place the rolls on a sheet pan lined with parchment paper. For best results, chill the spring rolls before frying so they can dry out and firm up for a more even texture after frying.

To Wrap Vietnamese Fried Spring Rolls (cha gio):

Place 1 cup of water in a large, shallow bowl. Submerge each rice paper wrapper for about 5 seconds. Carefully remove from the water and let any excess drip off. Place the rehydrated wrapper on a clean work surface.

Place your filling in the middle of the wrapper. Fold the wrapper over the filling and roll the spring roll forward 1 complete revolution to cover the filling. It’s ok for the filling to be loose.

Lightly press down on each end of the filling to seal the ends, and fold each side of the wrapper towards the center of the spring roll, rolling forward until it’s completely sealed. The rice paper wrapper will stick to itself and doesn’t require anything additional to seal. Place the rolls on a serving plate so they do not touch, or they will stick together.

To Wrap Vietnamese Summer Rolls (goi cuon):

https://content.jwplatform.com/videos/zJt3odum.mp4

A quick video on how to fold a Chinese-style spring roll.

How to Fold a Spring Roll

A fresh spring roll made with a rice paper wrapper, filled with thinly sliced eggs, Chinese sausage, jicama, carrots, dried shrimp, and Thai basil leaves.

Vietnamese Jicama, Carrot, Egg &amp; Chinese Sausage Spring Rolls (Bo Bia)

shrimp

jicama

carrot

shallots

Chinese sausages

eggs

sea salt

Thai basil

rice paper wrapper

vegetable oil (divided)

Vietnamese peanut sauce

Prepare the ingredients

Soak the dried shrimp in hot water for 10 minutes, or until softened, then drain. Peel the jicama and slice it into matchsticks. Peel the carrot and slice at a diagonal for more surface area then slice into matchsticks. Peel and thinly slice the shallots.

Cook dried shrimp, jicama and carrots

 Add about 1 tablespoon of vegetable oil to the skillet. Heat on high. Add sliced shallots and sauté until fragrant (about 20 seconds). Add dried shrimp. Pan fry for another 20 seconds. Add sliced jicama and carrots. Stir evenly and cook for about 15 minutes or until limp. Season with salt then transfer the mixture into a bowl and set aside. Clear the skillet and return to stove.

Cook the Chinese Sausage

Add water to a large nonstick skillet and boil the Chinese sausage for about 5 minutes. Remove from water and once cooled, thinly slice at a diagonal and set aside. Discard water from the skillet and return it to the stove.

Cook the eggs

Add about a tablespoon of vegetable oil to the empty skillet and heat on medium-high. Use a pastry brush or tilt the skillet to spread the oil evenly all over the skillet, including the slides. Add half of the beaten eggs. Swirl it around to get a thin layer. Cook for about 30 seconds or until it is no longer runny. Slide the thin sheet of eggs onto a plate and set it aside. Repeat with another tablespoon of vegetable oil and the remaining half of the beaten eggs. Place the two egg sheets on top of each other. Roll them up then thinly slice them into ribbons. Set aside.

Assemble

Wet your rice paper quickly water then transfer it to a large plate or a clean flat surface. Place a few basil leaves towards the bottom of the moistened rice paper. Next, add the jicama, carrot, and shrimp mixture. Add a few ribbons of egg then a few slices of Chinese sausage. Start rolling everything up from the bottom, tucking and rolling until you get halfway up on the rice paper. Fold in the sides then continue to roll up to seal. See illustrations above.

Finish

https://www.youtube.com/watch?v=O_-u5b1udCQ

More recipes: https://www.vickypham.com/

Vietnamese jicama and carrot spring rolls (Bo Bia)

Ingredients

1 jicama (peel and cut into matchsticks)
1 carrot (peel and cut into matchsticks)
4 Chinese sausages (boil for 5 minutes; slice thin)
5 eggs (beaten)
4 large shallots (peel and slice thin)
½ cup of dried salted shrimp (soak in hot water for 10 minutes then drain)
½ teaspoon of sea salt
Thai basil leaves
Rice paper wrappers
Oil

Instructions

In a large skillet, heat up a small amount of oil on medium-high. Add half of the beaten eggs. Swirl the eggs to get a thin layer. Cook until it's no longer runny. Transfer to a plate. Repeat with the other half. Slice eggs into ribbons. Set aside.
In the empty skillet, add a small amount of oil. Add shallots and fry until fragrant. Add dried shrimp, jicama, carrots, and salt. Cook for about 5 minutes then set aside.
To assemble, wet rice paper in water then transfer to a plate. Add the jicama mixture, egg ribbons, Chinese sausage, and Thai basil leaves. Roll everything up midway, fold the sides, then roll up to seal.
Serve with peanut sauce and enjoy.

#Vietnamesefood #peanutsauce #springrolls

Vietnamese jicama, carrot and sausage spring rolls (Bo Bia)

A Vietnamese beef spring roll, featuring seared lemongrass-marinated beef, fresh vegetables, and herbs, served with either pungent fermented anchovy sauce or traditional fish sauce.

Vietnamese Lemongrass Grilled Beef Spring Rolls (Thịt Bò Nướng Cuốn Bánh Tráng)

lbs beef (beef chuck, tenderloin, ribeye, sirloin,

lemongrass (minced)

garlic

onion

oyster sauce

soy sauce

sugar

orange juice

sesame oil

red pepper flakes (optional)

butter (4 oz)

rice paper

Cucumbers (slice into long strips)

Pineapples (slice into long strips)

Leafy lettuce and herbs

Vietnamese Fermented Anchovy Dipping Sauce (Mắm Nêm)

Vietnamese Fish Sauce Dipping Sauce (Nước Mắm Chấm)

Marinate beef

In a large mixing bowl, combine lemongrass, garlic, onion, oyster sauce, soy sauce, sugar, orange juice, sesame oil, and optional red pepper flakes. Thinly slice the beef against the grain into bite-size pieces. Add sliced beef to the mixture. Marinate for at least 30 minutes or overnight in the fridge for better results.

Grill

It is best to cook the beef outside using a portable butane burner and a grill plate. Heat up the griddle and melt a tablespoon of butter at a time. Add a portion of beef and quickly grill for 2-3 minutes.

Lightly wet a sheet of rice paper in a water bowl. Allow about 5 seconds for it to soften. Add grilled beef and your favorite vegetables in the middle of the wet rice paper. Tuck in the sides and roll up to seal. Dip the spring roll in your choice of dipping sauce. Grill as you go for the best results.

https://www.youtube.com/watch?v=J7U07aXJUSA

A do-it-yourself, table-top grilling Vietnamese dish with thinly sliced beef, wrapped in rice paper and an assortment of fresh Vietnamese greens, dipped in fermented fish sauce. Full written recipe at http://www.vickypham.com/blog/vietnamese-grilled-lemongrass-beef-bo-nuong-vi

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How to Wrap Spring Rolls

Vietnamese Jicama, Carrot, Egg &amp...

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Vietnamese Lemongrass Grilled Beef ...

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