spring roll recipe

Recipe video above. Everybody's favourite Spring Rolls, made at home!&nbsp;Nothing like the ones at suburban Chinese takeout joints with unidentifiable mushy fillings and overly greasy. These are shatteringly crisp and golden, just like they should be, and you will actually be able to taste the filling!

Spring Roll recipe

tbsp oil

garlic (, finely chopped or minced)

400 g / 13 oz pork mince ((ground pork), or chicken

mushrooms

carrot ((1 large or 2 small))

bean sprouts

(packed) shredded green cabbage ((any type is fine))

cornstarch

tbsp Oyster Sauce

soy sauce ((light

tsp cornflour (for sealing rolls)

water (for sealing rolls)

Oil oil

water

apple cider vinegar

brown sugar ((adjust

tbsp tomato ketchup

soy sauce

Heat oil in a skillet or wok over high heat. Add garlic, stir quickly, then add pork. Cook, breaking it up as you go, until it turns white.

Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornflour, soy sauce and Oyster sauce, cook for 1 minute until the liquid is gone. The Filling should not be watery, it should be kind of sticky (watery filling = soggy spring rolls = ?&nbsp;).

Cool Filling (super speedy: spread on tray, refrigerate 5 minutes). (Hot filling = spring rolls burst open = ? )

FILLING:

Mix cornflour and water in a small bowl (for sealing the rolls).

Carefully peel off one spring roll wrapper, keep the others covered under a damp tea towel.

Place the wrapper with the SMOOTH SIDE DOWN (Note 3) in a diamond position. Place a very heaped dessert spoon of filling on the bottom. Roll up halfway, fold sides in, then finish rolling. Use cornflour sludge to seal. (Watch VIDEO below). They should be about 12 cm / 5" long, 2.5cm / 1" wide once wrapped.

Pour enough oil in a wok or large saucepan (Note 4) so it is double the height of the spring rolls. Heat on medium high until hot - stick a bamboo chopstick or wooden spoon handle in, if rapid bubbles appear, then it's hot enough.

Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, turning occasionally, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain.

Repeat with remaining spring rolls. Serve while hot with Sweet and Sour Sauce!

SPRING ROLL:

Place spring rolls on a rack and place the rack on a tray. Spray very generously with oil all over (use canola or other natural oil). Bake at 200C/400F (standard) or 180C/350F (fan / convection) for 20 to 25 minutes until golden and crispy - no need to turn.

BAKING option:

Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring regularly, then simmer until it thickens to taste (about 3 - 5 minutes).

SWEET and SOUR SAUCE:

Chinese veg spring rolls recipe - Vegetable spring rolls made with mixed vegetables and frozen sheets . These make a great tea time snack and can also be served as a side in a Chinese meal.

Spring rolls recipe | How to make veg spring rolls

cabbage (shredded)

carrot (about ½ cup shredded)

bell pepper (or capsicum julienned)

spring onions ((white & green separated))

olive oil

soy sauce)

tsp vinegar

tsp pepper powder

salt very little

noodles (or half noodle cake (optional))

spring roll wrappers (frozen)

oil oil

Add oil to a hot pan and saute spring onion whites.&nbsp;

Add all the veggies except onion greens.

Fry on a high flame until half done yet crunchy.

Add soya sauce and vinegar. Mix well.

Add onion greens, pepper and very little salt. Mix and off the stove.

If you wish to use noodles, boil them al dente. Rinse well and drain completely. Add them to the stir fried veggies and fry for a min. Pour 1 tsp more soya sauce. Sprinkle some salt and pepper.

Cool this completely.

Preparation

Place a damp cloth over the frozen sheets for 5 to 7 mins or follow the instructions mentioned on the pack.

Spread one wrapper, place a spoonful of stuffing.&nbsp;

Roll one edge towards the inner side covering the stuffing.

Bring the sides to the center. Dampen the left over edge and roll the wrapper to seal.

Keep them covered otherwise they will dry up..

Heat oil until hot enough. To check drop a small piece of wrapper in the oil.

If the oil is hot enough It rises in the oil without browning.

Add the rolls in hot oil and fry evenly by stirring until golden. Remove them on kitchen tissue.

Serve vegetable spring rolls hot with ketchup.

How to make spring rolls

Preheat the oven at 220 C for at least 15 minutes.

Brush the spring rolls generously with some oil.

Place them on a greased tray and bake for 12 to 13 mins.

Even a wired rack works well. If needed flip them and bake for another 6 mins.

Serve spring rolls hot with any sauce.

Baking veg spring rolls

How to make delicious Japanese style spring rolls, Harumaki. Pork, vegetables and rice vermicelli wrapped in a crisp shell and served with soy sauce and Japanese mustard.

Harumaki (Japanese Spring Roll)

Cabbage roughly

White part of spring onion finely chopped

Shiitake mushrooms thinly sliced

Carrot julienned/fine strips

Bell pepper julienned/fine strips

Bamboo shoots julienned/fine strips

Fresh ginger finely diced

Pork shoulder pork mince)

Salt and pepper

Sesame oil

tbsp Sake

Chicken stock

tbsp Soy sauce

tbsp Oyster sauce

Sugar

Rice vermicelli noodles (dry)

tbsp cold water + 1 tsp corn starch (to make a slurry)

Sheets square spring roll wrappers

tbsp cold water + 1 tbsp flour (to make a paste)

First, Cut all the vegetables according to the ingredients list and cut the pork into small pieces.

In a bowl, mix the pork with salt, pepper and a drizzle of sesame oil. Mix.

Heat up a pan (that has a lid) on medium and fry the cabbage until softened slightly. 

Once softened, add 2 tbsp of sake and 300ml chicken stock.

Place the lid on and cook for 3 minutes. Once 3 minutes are up, turn off the heat.

In a separate, larger pan, fry the pork on a medium-low heat until the meat is sealed.

Once sealed, add the ginger and spring onion. Fry until fragrant.

Add the rest of the vegetables to the pan with the pork and stir fry together for a few minutes.

Flavour the filling with 1/2 tbsp of soy sauce, oyster sauce and sugar and mix well.

Pour the cabbage and chicken stock from the other pan into the new pan with the pork and vegetables.

Take 30g of rice vermicelli noodles and submerge them into the chicken stock. Cook for a few minutes until the noodles are softened.

Add a slurry made of 1 tbsp cold water and 1 tsp corn starch mixed together. 

Simmer until thickened and no longer liquidy. This should take 10-15 minutes.

Once thickened, turn off the heat and leave to cool. 

When it's cool enough to touch, cut the glass noodles with scissors so that they are 5-10cm in length. (This is only necessary if your glass noodles are long.)

Store in the refrigerator until you're ready to roll your harumaki.

Filling

Take a small bowl and add water and flour at a ratio 2:1. (E.g. 2 tbsp water to 1 tbsp flour)

Lay the spring roll wrapper on a flat, dry surface in front of you. Position the wrapper rotated 45 degrees so it looks like a square diamond.

Spread the filling horizontally just below the center.

Bring the bottom point over the filling to about 1/3 from the top. 

Fold the left and right sides in so that the edges have 90 degree angles.

Wet the top edges with your water/flour mixture.

Roll up until the end and then gently flatten the spring roll so that it's easy to cook. 

Rolling

Take a pan and add oil until 1cm deep. Heat to 160°C / 320°F.

Once your oil is hot, place the spring rolls in the pan with the sealed side facing down. Cook for a few minutes until golden. (The filling is already cooked, so the main purpose is to make it golden and crispy.)

Transfer to a wire wrack to allow any excess oil to drain off.

Serve with soy sauce and Japanese mustard.

Frying

https://www.youtube.com/watch?v=ARt-GQlwW4k

A delicious Japanese take on the classic Chinese spring roll, these harumaki are made with pork, vegetables and rice vermicelli wrapped in a crispy shell and served with Japanese mustard and soy sauce. They're the perfect appetizer or party food!

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【Related Recipes】
This video's recipe: https://sudachirecipes.com/harumaki-japanese-spring-roll/

【Table of Contents】
00:25 Thinly slicing the vegetables
02:51 Finely dicing vegetables
04:15 Cutting and seasoning the pork
04:55 Cooking the filling
06:56 Seasoning the filling
07:26 Cooking the noodles
08:48 Cooling the filling
09:23 Portioning the filling
10:04 How to roll harumaki
11:16 Tips to prevent failure
12:03 Frying harumaki
13:17 How to bake
13:31 Serving up

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【Ingredients】
• 150g Cabbage roughly cut
• 30g White part of spring onion finely chopped
• 3 Shiitake mushrooms thinly sliced
• 30g Carrot julienned/fine strips
• 30g Bell pepper julienned/fine strips
• 50g Bamboo shoots julienned/fine strips
• 10g Fresh ginger finely diced
• 150g Pork shoulder or belly (alternatively pork mince)
• 1 pinch Salt and pepper
• 1 drizzle Sesame oil
• 2 tbsp Sake
• 300ml Chicken stock
• ½ tbsp Soy sauce
• ½ tbsp Oyster sauce
• ½ tbsp Sugar
• 30g Rice vermicelli noodles (dry)
• 1 tbsp cold water + 1 tsp corn starch (to make a slurry)
• 10 Sheets square spring roll wrappers
• 2 tbsp cold water + 1 tbsp flour (to make a paste)
• Oil for shallow frying

Music: Lo-fi Breakfast by Nekoto

#springrolls #Japanesecooking #appetizers #recipe #cookingchannel #harumaki #Japaneserecipe #Japanesefood #fusion

Harumaki (Japanese Spring Rolls)

A refreshing appetizer made up of shrimp, pork, vermicelli noodles, and an assortment of vegetables rolled in rice paper. They are served at room temperature with a creamy peanut sauce.

Vietnamese Spring Rolls with Pork and Shrimp (Gỏi Cuốn Tôm Thịt)

shrimp

pork

rice vermicelli

Assortment of vegetables and herb (lettuce, bean sprouts, sorrel, perilla, garlic chives, mint, etc.)

Vietnamese peanut dipping sauce

12-oz dried rice paper

Vietnamese Pork and Shrimp Spring Rolls with Peanut Sauce (Gỏi Cuốn Tôm Thịt)

These fresh spring rolls are a light and healthy appetizer or main dish. Crunchy veggies, green onions, peanuts and cilantro are wrapped together then dipped in the most delicious peanut sauce!

Fresh Spring Rolls Recipe

carrots (julienned)

cucumber (julienned)

red pepper (julienned)

cilantro (chopped)

red cabbage (about half a head)

Avocado

Edamame (shelled)

peanuts (crushed)

oz vermicelli noodles ((or Maifun brown rice noodles,

Spring roll wrappers

Peanut sauce

Cook noodles according to package instructions, drain and rinse with cold water.

Prepare the filling ingredients by julienning all the vegetables, chopping the onions, cabbage and cilantro, crushing the peanuts, etc. then lay them all out on a large cutting board.

Line a large serving dish with a moist tea towel, and lay a moist tea towel out on the counter (for rolling).

Fill a 9” round pie dish or cake pan with hot water.

Dip a wrapper in the hot water. Let it sit for 8-10 seconds. Shake the excess water off of the wrapper as you remove it.

Lay the wrapper on the moist tea towel.

Add noodles, cilantro, green onions, peanuts and then the rest of the veggies.

Fold up the edges and then roll the spring roll tightly.

Repeat until all the ingredients have been used.

Serve immediately dipped in homemade peanut sauce!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1677765338/ueuwqnuzxsfj2zq6pb8z.mp4

These vegetable spring rolls are light and refreshing, stuffed with cold noodles, veggies, tofu, and herbs. Serve them with peanut sauce for a delicious appetizer or light meal! Vegan and gluten-free.

Fresh Spring Rolls

vermicelli noodles or other rice noodles

rice paper wrappers

carrot (julienned)

½ English cucumber (julienned)

tofu

jalapeño pepper (stemmed,

mango

avocado

Fresh basil, mint, and cilantro leaves

Peanut sauce (for dipping)

Prepare the noodles according to the package instructions. Drain and rinse under cold water.

Fill a large bowl with warm water and dampen a clean kitchen towel. Spread the kitchen towel over a flat work surface.

Soak a spring roll wrapper in the warm water for 15 seconds, or until pliable. Lay  the wrapper flat on the kitchen towel and place some of the noodles, carrot, cucumber, tofu, jalapeño, mango, avocado, basil, mint, and cilantro in the center. Fold the sides of the wrapper over the fillings and roll tightly to close. Repeat with the remaining spring roll wrappers and fillings.

Serve with peanut sauce for dipping.

If you have tried to make fried spring rolls (sometimes called egg rolls) with rice paper wrapper and never had much luck, this is the recipe for you. Perfectly fried spring rolls with traditional ground pork, vermicelli noodles, and minced woodear mushroom, these fried spring rolls are a guaranteed crowd-pleaser. And they are made with rice paper! Just like in Vietnam!

Crispy Fried Spring Rolls with Rice Paper Wrapper (Cha Gio)

lb pork

½ oz dried wood ear mushrooms

oz dried bean thread vermicelli/cellophane noodles

green onion (slice thinly)

shallot

sugar

black pepper

sesame oil

sea salt

oyster sauce

mushroom or chicken bouillon powder (optional)

netted rice paper wrapper

Vegetable oil

Homemade Vietnamese Fish sauce dipping sauce (Nuoc Mam Cham) or a store-bought sweet chili sauce

Crispy Fried Vietnamese Spring Rolls

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Top 7 spring roll recipe recipes from across the web

The most viewed spring roll recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spring Roll recipe

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Harumaki (Japanese Spring Roll)

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Fresh Spring Rolls Recipe

Fresh Spring Rolls

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The most viewed spring roll recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine