spring roll

<i>Making egg rolls at home is so easy that you will never feel the need to order them again! Plus, they taste so much better than the ones you order from the restaurant because they are packed with fresh ingredients.</i>

Vegetable Egg Rolls

egg roll wrappers (approximately)

Cooking oil oil

sesame oil

ginger,

garlic, minced

cabbage

carrot, julienned

scallions, finely chopped

soy sauce

sugar

salt

white pepper

In a pan over medium heat, add sesame oil, ginger, and garlic, and cook for 1 minute.

Add cabbage, carrot, and scallions, and cook for 4-5 minutes, until vegetables are tender.

Add soy sauce, sugar, salt, and ground white pepper and stir. Cook for 1 minute, turn the heat off, and transfer the mixture into a bowl. Set aside for 10 minutes, until the vegetables have cooled down a bit.

Grab an egg roll wrapper and place it diagonally on a flat work surface (one edge of the wrapper should be facing you).

Scoop about 2 tablespoons of the vegetable mixture and place it in the center of the wrapper. Spread it across sideways leaving about 2 inches of wrapper free on each side.

Grab the bottom edge of the wrapper and fold it over the filling. Tightly roll until you reach the center of the wrapper.

Tightly fold each side of the wrapper toward the center (where the filling is) and continue to roll until you’ve reach the top corner.

Seal the top by wetting the corner with a little water. Place the egg roll on a plate with the top corner facing down. Repeat the same step until all the filling has been used.

In a large pan over high heat, add enough oil to cover the surface of the pan by about half an inch.

When the oil is hot, carefully slide a few egg rolls into the pan and cook for 1-2 minutes, or until they are golden brown. Flip the egg rolls over and cook for another 1-2 minutes. 

Transfer the egg rolls to a plate covered with paper towel to drain.

Serve with your favorite dipping sauce or my easy dumpling sauce recipes.

these veggies dumplings are so fabulous!! I love the green skins and the colours of all of the raw veggie mix. The dipping sauce is perfect, spot on for an Asian style feast.

Delicious little dinner with some other empanadas on Sunday night. I added mushrooms because I had them, and I made an awful dipping sauce, because I didn’t have anything decent for that, lol.  Fortunately, they didn’t need any sauce at all!  The boys are carnivores and still loved them.  Recommended !!

Easy Spring Roll Wrappers

all-purpose flour

300 ml water + 20

Mix salt and all purpose flour and then pour in water. Keep stir until well combined.

Strain the batter to remove any lumps.

Prepare a non-stick pan and a small brush. Heat your pan over slowest fire and then quickly brush the batter on the pan to form a round skin. Slightly turn up the fire and heat the skin until white. Tear off the cool down aside.

Clean the pan with a wet cloth and then repeat the process until all the batter is finished.

https://www.youtube.com/watch?v=bGxcqRpc-ac

Full Instructions 
https://www.chinasichuanfood.com/easy-spring-roll-wrappers/
----- Ingredients-------
200g all-purpose flour
300ml water + 20ml more if necessary
1/2 tsp. salt

Thai Chicken Spring Rolls are a light and tasty dinner for a warm summer night, but the real star of this recipe is the "peanut" sauce. It's a Thai-inspired almond butter based sauce that mimics peanut sauce. You'll want to put it on all the things.

Thai Chicken Spring Rolls with Spicy "Peanut" Sauce

chicken breasts or thighs

Tablespoons avocado oil

Tablespoons coconut sugar

limes

1-inch knob of fresh ginger, finely grated with a Microplane

fish sauce

sambal oelek or Asian chili paste

cilantro

almond butter or other nut butter

lime juice,

water

cilantro,

teaspoons rice vinegar

honey

garlic, pressed

chili powder jalapeno pepper

carrots

broccoli

green onions

Napa cabbage leaves, cut in half and sliced thinly

lime

avocado olive oil

spring roll wrappers

basil

mint

Asian chili paste

Put the chicken in a large zip top...

Put the chicken in a large zip top bag or in a shallow container for marinating. Combine the rest of the ingredients in the first section in a small bowl, then pour it over the chicken. Massage the chicken a bit to coat it evenly in the marinade and chill for at least 4 hours, up to 24 hours.

To make the sauce, put all of the...

To make the sauce, put all of the sauce ingredients in a blender or food processor and blend until smooth. You can also put it in a large mason jar and whisk or shake it really well. Chill until ready to use.

To make the salad filling, put the carrots,...

To make the salad filling, put the carrots, broccoli, green onions, and cabbage in a large bowl. Drizzle with lime juice and oil, and sprinkle a pinch of salt on top. Use your hands or salad tongs to mix well. Chill until ready to use.

When it's time to make the spring rolls,...

When it's time to make the spring rolls, preheat your grill to high heat. Remove the chicken from the bag and discard the marinade. Grill the chicken until dark grill marks form on both side and the chicken is cooked through, about 6-8 minutes per side, depending on how thick your chicken is. Remove from heat and let it rest while you assemble the other ingredients.

Fill a large shallow bowl or dish with...

Fill a large shallow bowl or dish with warm water and set a couple of paper towels on a flat surface you're going to use to roll the spring rolls. Slice the grilled chicken thinly.

To assemble the spring rolls, soak each spring...

To assemble the spring rolls, soak each spring roll wrapper (individually) in the water for about 30 seconds or until it is very soft and pliable. Transfer it to the paper towel to soak up some of the excess water. Put about 1/4 cup of the salad filling into the center of the wrapper and stack a few slices of grilled chicken and a couple leaves from each herb (basil, cilantro, mint). Bring the bottom of the wrapper up toward the middle and place it over the filling. Fold in the side edges, then roll the whole thing tightly away from you. Repeat with the rest of the spring roll wrappers and filling ingredients.

Swirl some Asian chili paste or sriracha into...

Swirl some Asian chili paste or sriracha into the peanut sauce and serve the spring rolls alongside.

Harumaki is a crispy Japanese Spring Roll wrapped with a delicious filling of pork, chicken, shrimp, shiitake mushroom, carrots, and vermicelli. They make excellent finger food or appetizer.

Harumaki (Japanese Spring Rolls)

shiitake mushrooms ((0.5 oz, 13 g))

water ((to soak dried shiitake mushrooms))

shrimps ((2.5 oz, 70 g))

chicken tenders ((2 oz, 55 g))

pork

1.5 oz harusame (glass noodles)

ginger ((1", 2.5 cm))

garlic chives (Chinese chives

carrot ((3.2 oz, 90 g))

2.5 oz bean sprouts ((70 g))

Tbsp sesame oil (roasted)

egg roll (harumaki) wrappers

tsp sake

tsp potato starch/cornstarch

dashi

black pepper

Tbsp potato starch/cornstarch

Tbsp all-purpose flour (plain flour)

rice vinegar

karashi mustard

Gather all the ingredients.

Soak dried mushrooms in ¼ cup water to re-hydrate, about 15 minutes.

Cut shrimp and chicken tender into small pieces. Mix the ingredients for marinade in a medium bowl. Add the shrimp, chicken, and pork in the bowl and mix well. Set aside to marinade.

Cook the vermicelli in a boiling water for 2-3 minutes. Drain well and cut into 1 inch length.

Cut the bamboo, ginger, dried mushrooms, Tokyo negi, Chinese chives, and carrots into long strips (2 inch julienned pieces). Wash the bean sprout and drain well.

To make harumaki filling, heat sesame oil and ginger over medium high heat in a large frying pan. Once fragrant, add the shrimp/chicken/pork and stir fry until no longer pink.

Add bamboo shoot and carrot and stir fry until coated with oil and slightly tender. Add the bean sprout, Tokyo negi, Chinese chives, and dried mushrooms and stir fry, then add vermicelli.

Add the ingredients for Seasonings and mix well.

Combine potato/corn starch with water in a small bowl.

After a quick stir, pour the potato starch mixture into the harumaki filling and mix well. Transfer the filling from the pan to a baking sheet or plate. Let it cool completely and evaporate the moisture. Make sure there is no moisture in the filling. Otherwise, the wrappers will break easily before and during deep frying (and might explode in the oil).

Slowly peel each harumaki wrapper one at a time and keep them plastic wrap or a damp kitchen towel to prevent from drying up while you work.

To make harumaki, lay the harumaki wrapper with a corner pointed towards you (diamond shape). Place the filling neatly just below the center of the wrapper. I use an ice cream scooper to transfer the filling so the amount of filling for each wrapper is somewhat standardized. Start folding the bottom corner over the filling towards the top and tuck under the filling nice and tight.

Roll the wrapper once to cover the filling, and fold the right and left corners of the wrapper in. They should overlap each other a little bit. Then roll toward the remaining corner. When you start rolling upward, the wrapper may flair out. Make sure both sides of the wrapper to taper inwards.

Using your finger, put good amount of flour + water paste on the top corner. Then roll and press firmly to seal. Continue with remaining wrappers.

Once you finish wrapping, start deep frying immediately before the wrapper gets soggy. Deep fry the harumaki in a deep fryer/wok/pot with 170°C (338°F) vegetable oil until light golden brown and crisp, about 5 minutes. Drain the excess oil over a wire rack or paper towel.

If you prefer to bake, preheat the oven to 400ºF (200°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Arrange the harumaki in a single layer on a baking sheet lined with parchment paper. Brush the tops of the rolls with vegetable oil then bake them for 10 to 12 minutes, rotating after 6 minutes, until they&#039;re golden brown and crispy.

Make a dipping sauce with soy sauce, rice vinegar, and Japanese karashi mustard as you like and serve with harumaki.

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.

To Store

https://www.youtube.com/watch?v=bvl_qfEA6n0

Crispy spring roll wrapped around a delicious flavorful filling with pork, chicken, shrimp, shiitake mushroom, carrots, and vermicelli.  

For the complete recipe with step-by-step pictures:
http://www.justonecookbook.com/recipes/harumaki/

Ingredients:

4 dried mushrooms (0.5 oz, 13 g)
¼ cup water to soak dried mushrooms
4 medium size shrimps (2.5 oz, 70 g)
2 chicken tenders (2 oz, 55 g)
¼ lb (115 g) ground pork
1 block of vermicelli (1.5 oz, 43 g) )
½ boiled bamboo shoot (7 oz, 200 g)
1 inch ginger
White part of 1 Tokyo negi (long white onion) (0.8 oz, 23 g)
A few Chinese chives (0.3 oz, 8 g)
3 inch carrot (13. 2 oz, 90 g)
Handful bean sprout (2.5 oz, 70 g)
1 Tbsp. sesame oil
10 Harumaki wrappers

For marinating shrimp and meat

2 tsp. soy sauce
2 tsp. sake
2 tsp. potato/corn starch

For seasoning the filling

Shiitake dashi (about ¼ cup from soaking dried shiitake)
2 Tbsp. soy sauce
1 tsp. salt
Freshly ground black pepper

For thickening the filling

2 Tbsp. potato/corn starch
2 Tbsp. water

For sealing the wrapper

2 Tbsp. all-purpose flour
2 Tbsp. water

To serve

Soy sauce
Rice vinegar
Japanese karashi mustard


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How to Make Harumaki (Recipe) 春巻きの作り方（レシピ）

We like to try different spring roll recipes. Each one is a little unique. Darla's mom's version of spring rolls is delicious. Frying the tasty filling in really thin lumpia wrappers gives these rolls a nice crunch with every bite. Dip in your favorite sauce (we opted for sweet chili) and you have a perfect appetizer or snack.

Spring Rolls (My Mother's Recipe)

lb pork chicken

onions

tsp sea salt

tsp black pepper

garlic powder

egg yolks, save white for egg wash

c bean sprouts, must be dry

2-1/2 oz bean threads, also call rice noodles

ginger

pkg Filipino lumpia wrappers

Salmon in Crispy Rice Paper

lb. Fresh Salmon fillet,

(4 Tablespoons) Soy Sauce

(4 Tablespoons) Mirin

(4 Tablespoons) Brown Sugar (Dark preferred, but light ok)

(1-2 Medium cloves) garlic

Rice Paper or Spring Roll skins

chives

Tablespoons (1 oz.) Seasoned Rice Vinegar

Tablespoons Vegetable, Canola

In a flat-bottomed 8-9 inch pan, mix together the soy sauce, mirin and brown sugar, ginger and garlic. Set the salmon fillet in and marinate for 2 minutes, turn and marinate 2 more minutes.

While salmon marinates, heat a flat-bottomed saute pan over Medium to Medium-High heat. Pour 1 Tablespoon of Vegetable or Grapeseed Oil in the pan. When it shimmers, remove the salmon, reserving the marinade, and sear the salmon for 1-2 minutes on each side, just so it gets a nice sear. Remove the fillet, and turn the heat off momentarily.

With a sharp knife, cut the salmon into 8 roughly square pieces, about 2 oz (60g) apiece.

Pour cold water into a 9&#8243; pie plate, and, one at a time, soak a sheet of spring roll skin for around 30 seconds or rice paper for 15-30 seconds, until it is pliable. Rice paper will be pliable in about 15 seconds, spring roll skin will take around 30 seconds. It should be translucent, sticky, and a bit stretchy. Set it on a board, and pat excess water with a paper towel. The wrap will continue to soften as you wrap the salmon pieces. This way, it will stay stuck together in the packet you fold.

When the sheet is starting to be pliable, set a piece of salmon, topped with a couple segments of green onion or several segments of chives, onto the skin, then wrap the skin over the salmon, folding repeatedly from bottom to top of the round rice paper or spring roll wrap, then fold the sides of the skin under the folded salmon, forming a little &#8220;packet&#8221;. The rice paper/spring roll skin should be sticky, sealing the packet. It will continue to seal completely as it sets a minute or two. Repeat for the other 7 pieces. You may be able to soak your next spring roll skin while you are wrapping a piece of salmon in the previous skin.

Once all 8 pieces are wrapped, reheat your pan to Medium to Medium-High. Pour another Tablespoon of oil into pan and heat until shimmering. Then, 3-4 packets at a time, saute 1-2 minutes per side, until the spring roll skin is crispy on both sides. If your pan gets dry, add a bit more oil to make sure the edges get nice and crispy!

After all packages are crisped, add the reserved marinade to the hot pan. Let it heat up and reduce just a bit, maybe 1-2 minutes. Then add the rice vinegar, swirl, and pour the sauce into a bowl or two for dipping the salmon packets.

Wow, this recipe does indeed sound flavorful and delicious!  I haven't made the jump into TikTok yet - perhaps I should?  Or perhaps I should stay away...it sounds like quite the time suck!  Haha.  Either way, this salmon sounds awesome!  And for the record, I often start my sentences with "I tell you what," too!

Oh, that's such a genius idea - I never would have thought of wrapping salmon into rice paper. Its wonderfully seared exterior reminds me fried dumplings or something like that, and who does not like salmon dumplings, right? :) So you're totally forgiven for watching TikTok - as long as you keep sharing delicious TikTok inspirations! :)

I've GOT to try this!! It looks absolutely delicious with that gorgeous searing. So flavorful!! I've never wrapped salmon in rice paper but it's such a clever idea.

Chinese deep-fried spring roll for Chinese New Year

Chinese Spring Roll

carrot

Cooking oil

oyster sauce

bean sprouts

flour

Shaoxing cooking wine

cornstarch

Marinate pork with all the marinating sauce in a small bowl. Set aside for around 15 minutes.

Heat up around  2 tablespoons of cooking oil in wok, add shredded pork in and fry until there is no pink color any more. Transfer immediately to avoid overcook since we will deep fry later.

Finely shredded other vegetables. Heat up around 1/2 tablespoon oil in wok and fry all the other side ingredients until slightly soft. Sprinkle pinch of salt and mix well.

Prepare all the ingredients (fried pork and side ingredients) and your spring roll wrappers. Whisk the slurry in a small bowl.

Assemble the spring roll one by one as the picture showed.

Pre-heat the oil for deep-frying in a small pot or a wok. When the oil is ready, place a chopstick in and there will be lots of small bubbles around it. Or you can use leftover wrappers for testing. The content can float on surface immediately. The oil temperature should be around 160 degree C or 320 degree F.

Slowly slide the spring rolls in and deep fry in small batches. Deep fry until the spring rolls become lightly browned.

Heat the oil around2-3 minutes (oil temperature around 190~200 degree C or 390 degree F )and then place all of the spring rolls in and then continue frying for 10 seconds. Watch carefully until the they are almost browned.

And then drain on a paper towel before serving. You can serve along with some of your favorite sauces.

Cooking for a crowd and need the perfect appetizer? Try making these shrimp and veggie-stuffed lumpia, or, as they’re referred to in the Philippines, lumpia togue-- togue meaning bean sprout. Your guests will love the crisp wrappers and flavor-packed filling, and you will love how quickly a batch can be whipped up. You can also make these ahead of time, freeze, and fry a few days later!

Vegetable And Shrimp Lumpia Recipe by Tasty

garlic,

fresno chiles, minced

carrots,

½ lb green beans,

vegetable oil

yellow onion, diced

lb shrimp, peeled, deveined and finely chopped

pepper

bean sprout

lumpia wrappers

egg wash,

canola oil, for frying

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the sweet chili sauce: In a small pot over medium heat, mix together ½ cup (120 ml) of water, the garlic, Fresno chilies, sugar, rice vinegar, and salt. Bring to a boil, then reduce the heat to low and simmer for 2 minutes.

In a small bowl, whisk together the cornstarch and remaining tablespoon of water.

Whisk the cornstarch slurry into the sauce until fully incorporated. Continue to simmer for 1 minute, or until the mixture has thickened. Remove from the heat and let cool.

Make the lumpia: Julienne the carrots. Cut the green beans on the diagonal.

In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and cook for 3 minutes or until slightly tender.

Add the garlic and ginger, and continue cooking for 2 minutes more, until fragrant.

Add the carrots and green beans, and toss to combine. Add the shrimp, fish sauce, salt, pepper, and rice vinegar, and cook for 2 minutes or until shrimp is pink.

Add the bean sprouts, toss to incorporate, and remove the pan from the heat.

Lay out a lumpia wrapper in a diamond shape and spoon 2 tablespoons of filling onto the bottom of the wrapper, leaving about 1½ inches (4 cm) of space from the bottom point.

Fold the bottom point over the filling, then fold in the edges to create an envelope shape. Roll the wrapper toward the top point. Brush the top point with egg wash and finish the roll to seal the end. Repeat with the remaining wrappers and filling.

In a large, deep skillet, heat 1 inch (2.5 cm) of canola oil to 300°F (150°C).

Top 12 spring roll recipes from across the web

The most viewed spring roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 12 spring roll recipes from across the web

The most viewed spring roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegetable Egg Rolls

Easy Spring Roll Wrappers

Thai Chicken Spring Rolls with Spic...

Harumaki (Japanese Spring Rolls)

Spring Rolls (My Mother's Recipe)

Salmon in Crispy Rice Paper

Chinese Spring Roll

Vegetable And Shrimp Lumpia Recipe ...

Vietnamese fried spring rolls - cha...

Crispy Fried Spring Rolls with Rice...

Crispy Fried Spring Roll with Rice ...

Leftover Turkey Spring Rolls

The most viewed spring roll recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine