CRISPY SPRING ROLLS RECIPE RECIPES

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CHINESE CRISPY SPRING ROLLS RECIPE - CHINESE.FOOD.COM



Chinese Crispy Spring Rolls Recipe - Chinese.Food.com image

This is a vegetarian version of spring rolls. You can replace the mushrooms with minced meat if you like a regular version. If you like shrimp, just add them in place of the carrots. This recipe is posted by request, and comes from Linda Doeser.

Total Time 42 minutes

Prep Time 30 minutes

Cook Time 12 minutes

Yield 40 spring rolls

Number Of Ingredients 15

1 cup bean sprouts
1 bunch scallion
2 carrots
2/3 cup bamboo shoot, sliced
1 1/2 cups mushrooms
3 -4 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon light brown sugar
1 tablespoon light soy sauce
1 tablespoon rice wine (or dry sherry)
20 egg roll wraps (approximate)
1 tablespoon cornstarch paste
flour (for dusting)
oil (for deep frying)
soy sauce (for dipping, or other dipping sauces, as desired)

Steps:

  • Shred vegetables to the same size and shape as bean sprouts.
  • Heat 2 tbsp oil in wok and stir-fry vegetables for 1 minute.
  • Add salt, sugar, light soy sauce, and rice wine.
  • Stir-fry 2 minutes more; drain and cool.
  • To make a spring roll, cut the wrapper in half diagonally.
  • Place 1 tbsp of veggie mixture one-third of the way down the wrapper, then turn the wrapper so the small tip of the diagonal is pointing away from you.
  • Fold the wide edge of the wrapper over the filling and roll over one time.
  • Fold in the sides, and roll the wrapper away from you one time more.
  • Brush the upper edge of the wrapper with cornstarch paste (to make cornstarch paste, simply mix 4 parts cornstarch to 5 parts cold water, and stir till dissolved).
  • Finish rolling the spring roll, keeping it a bit tight.
  • Sprinkle some flour on a baking sheet (to keep spring rolls from sticking), and rest the spring rolls there, flap side down, while you finish making the other rolls.
  • To cook, heat the oil in a wok or fryer until hot, then reduce the heat to low.
  • Fry the spring rolls in batches, making sure not to crowd, cooking until they are golden and crispy, about 2-3 minutes.
  • Remove rolls from oil and drain on paper toweling.
  • Serve hot with soy sauce, or sweet and sour and hot mustard, if desired.

Nutrition Facts : Calories 62.3, FatContent 1.3, SaturatedFatContent 0.2, CholesterolContent 1.4, SodiumContent 178.1, CarbohydrateContent 10.6, FiberContent 0.6, SugarContent 0.6, ProteinContent 1.9

CRISPY SRIRACHA SPRING ROLLS RECIPE: HOW TO MAKE IT



Crispy Sriracha Spring Rolls Recipe: How to Make It image

While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! —Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Appetizers

Total Time 60 minutes

Prep Time 50 minutes

Cook Time 10 minutes

Yield about 2 dozen.

Number Of Ingredients 11

3 cups coleslaw mix (about 7 ounces)
3 green onions, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 pound boneless skinless chicken breasts
1 teaspoon seasoned salt
2 packages (8 ounces each) cream cheese, softened
2 tablespoons Sriracha chili sauce
1 package (24 to 28 each) spring roll wrappers, thawed
Oil for deep-fat frying
Sweet chili sauce, optional

Steps:

  • Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. In a saucepan, bring 4 cups water to a boil. Reduce heat to maintain a simmer. Add chicken; cook, covered, until a thermometer inserted in chicken reads 165°, 15-20 minutes. Remove chicken; cool slightly. Finely chop chicken; toss with seasoned salt., In a large bowl, mix cream cheese and chili sauce; stir in chicken and coleslaw mixture. With a corner of a spring roll wrapper facing you, place about 2 tablespoons filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining edges with water. Fold side corners toward center over filling; roll up tightly, pressing tip to seal. Repeat., In a cast-iron Dutch oven or electric skillet, heat oil to 375°. Fry spring rolls, a few at a time, until golden brown, 6-8 minutes, turning occasionally. Drain on paper towels. If desired, serve with sweet chili sauce. , Freeze option: Freeze uncooked spring rolls in freezer containers, spacing them so they don't touch, and separating layers with waxed paper. To use, fry frozen spring rolls as directed, increasing time as necessary.

Nutrition Facts : Calories 186 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 215mg sodium, CarbohydrateContent 10g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 6g protein.

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