SPRING ROLLS RECIPE | ALLRECIPES
These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort. Serve them with your favorite sauce. Some types of mushrooms may need to be soaked 2 to 3 hours before use. Ground turkey may be substituted for pork.
Provided by SALLYCOOKS
Categories Appetizers and Snacks Wraps and Rolls
Total Time 1 hours 50 minutes
Prep Time 1 hours 30 minutes
Cook Time 20 minutes
Yield 20 - spring rolls
Number Of Ingredients 16
Steps:
- Soak the vermicelli 30 minutes in warm water; drain.
- In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
- One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
- In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
- Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.
Nutrition Facts : Calories 160.8 calories, CarbohydrateContent 5.9 g, CholesterolContent 62.9 mg, FatContent 11.8 g, FiberContent 0.5 g, ProteinContent 7.8 g, SaturatedFatContent 2.9 g, SodiumContent 268.4 mg, SugarContent 0.9 g
VIETNAMESE FRIED SPRING ROLLS (CHA GIO) RECIPE | EPICURIOUS
These crisp spring rolls stuffed with bean thread noodles are easy to make at home. Get the recipe for the Vietnamese classic!
Provided by Bich Minh Nguyen
Total Time 1 3/4 hr
Cook Time 1 3/4 hr
Yield Makes 50 hors d'oeuvres
Number Of Ingredients 25
Steps:
- Stir together sugar and water until sugar is dissolved. Stir in remaining sauce ingredients, then chill, covered, at least 2 hours.
- Put noodles in a large bowl and cover with hot water by several inches. Soak, pulling noodles apart and stirring occasionally, 10 minutes. Drain noodles and cut into 2- to 3-inch pieces (you should have about 3 cups), then transfer to another large bowl.
- Put mushrooms in a bowl and cover with hot water by several inches. Soak 15 minutes. Drain and rinse mushrooms thoroughly, then drain again. Trim off and discard any hard parts from mushrooms. Finely chop mushrooms. (You should have about 2 cups.) Add to noodles.
- Pulse shallot and garlic in a food processor until finely chopped, then add to noodles along with carrots, pork, fish sauce, sugar, pepper, and salt. Pulse shrimp in processor until coarsely ground. (Do not overprocess or it will become pasty.) Add shrimp to noodle mixture. Mix with your hands until well combined. Chill filling, covered with plastic wrap, until cold.
- Line 2 trays with wax paper.
- Transfer one fourth of filling to a small bowl and keep remainder chilled, covered. Place 1 wrapper on a work surface, keeping remaining wrappers covered with a clean kitchen towel (to prevent them from drying out). Cut wrapper diagonally in half to form 2 triangles. With long side of 1 triangle nearest you, put 2 tablespoons filling along middle of long edge of triangle, and shape filling into a thin 5-inch log. Fold left and right corners of wrapper over filling, overlapping slightly and aligning bottom edges. (Wrapper will resemble an open envelope.) Dab top corner with yolk, then roll up wrapper away from you into a long thin roll, making sure ends stay tucked inside. Place on a tray, seam side down. Repeat with remaining triangle. Make more rolls in same manner with remaining wrappers and filling, keeping trays of rolls chilled, loosely covered, until ready to fry.
- Heat 1½ inches of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking, until golden brown and cooked through, 4 to 5 minutes. (Return oil to 365°F between batches.) Transfer as fried to a colander lined with paper towels and drain rolls upright 2 to 3 minutes. To eat, wrap hot or warm rolls in lettuce leaves and tuck in mint and cilantro leaves. Serve with dipping sauce.
HOW TO USE SPRING ROLL SKINS: 12 STEPS (WITH PICTURES ...
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HOW TO USE SPRING ROLL SKINS | LEAFTV
Rice paper spring roll skins are sold in sizes ranging from 6 to 12 inches in diameter, but the 6- and 8.5-inch size are best for spring rolls. Dip your rice paper rounds one at a time into warm water, just for a few seconds, then lay them out an a clean workspace.
From leaf.tv
From leaf.tv
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HOW TO MAKE SPRING ROLL SKIN (TRADITIONAL SPRING ROLL ...
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CHINESE SPRING ROLL SKIN RECIPE – JOE PASTRY
Aug 01, 2012 · It should be about 200 degrees…hot enough so you can comfortably place your finger on it for about one second. Pick up the mass of dough in one hand and dab it momentarily onto the pan. It will leave a film behind. Smooth out any larger blobs with a spatula. Let the dough cook until the edges start to curl upward, then peel up the whole skin.
From joepastry.com
From joepastry.com
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SPRING ROLL SKIN RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Save time making dumplings by using spring roll skin as the wrapper. Switch up your usual dumpling recipe by using spring roll sheets instead of using dumpling dough. Carefully fold and pinch the filling into the center of the skin, tucking the edges of the spring roll paper around the filling until it resembles a typical dumpling shape.
From therecipes.info
From therecipes.info
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HOW TO MAKE POPIAH/SPRING ROLL WRAPPERS/SKIN - YOUTUBE
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TOP THINGS TO DO WITH SPRING ROLL WRAPPERS | FOOD NETWORK ...
Roll up and place on a baking sheet that’s been coated with cooking spray. Spray the rolls with cooking spray and bake at 375 degrees for 6-8 minutes, until golden brown. Serve with hoisin sauce ...
From foodnetwork.com
From foodnetwork.com
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CHINESE SPRING ROLL SKIN RECIPE – JOE PASTRY
Aug 01, 2012 · 1 teaspoon salt. Combine all the ingredients in a stand mixer fitted with a paddle. Stir to combine, about two minutes until a lumpy dough forms. Pour about two cups of water into the mixer bowl, enough to cover the dough with water, then refrigerate the bowl overnight. The next day pour off the excess water and affix the paddle attachment to ...
From joepastry.com
From joepastry.com
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COOKING SPRING ROLL SKIN - ALL INFORMATION ABOUT HEALTHY ...
Rice paper spring roll skins are sold in sizes ranging from 6 to 12 inches in diameter, but the 6- and 8.5-inch size are best for spring rolls. Dip your rice paper rounds one at a time into warm water, just for a few seconds, then lay them out an a clean workspace.
From therecipes.info
From therecipes.info
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HOW TO MAKE POPIAH/SPRING ROLL WRAPPERS/SKIN - YOUTUBE
From m.youtube.com
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AUTHENTIC CHINESE SPRING ROLL RECIPE | THE WOKS OF LIFE
Jun 25, 2019 · The key to wrapping spring rolls is making sure that they’re tight, yet not overstuffed. It’s best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp. 1. Place the spring roll wrapper on a flat surface so that a corner is facing toward you.
From thewoksoflife.com
From thewoksoflife.com
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HOW TO COOK SPRING ROLLS THAT ARE NOT DEEP-FRIED | OUR ...
To begin, submerge a spring roll wrapper in warm water just until it becomes pliable. Remove it from the water and let it rest on a clean towel for about 30 seconds. Arrange your fillings in a straight line in the middle of the wrapper, pointing in a diagonal if the wrapper is square. Leave at least a 1-inch border around the edge.
From oureverydaylife.com
From oureverydaylife.com
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SPRING ROLLS- HOW TO MAKE THE BEST SPRING ROLLS (WITH ...
May 17, 2019 · 5. A mix of saltiness ( fish sauce, soy sauce), sweetness (sugar) and sourness (lime or lemon juice) 3. Shred the vegetables by hand or with a mandoline. The reason not to use the box grater to shred the vegetables (yam bean, carrots) is to keep the filling dry. Grating will release more liquid from the vegetables.
From tasteasianfood.com
From tasteasianfood.com
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CRISPY SPRING ROLLS RECIPE - SHARE-RECIPES.NET
In a small bowl add sliced avocado, tomato, red onion, cilantro, lime juice, salt and pepper, and gently toss to combine. 2. Heat coconut oil in a large skillet over medium heat. 3. On a flat surface, lay out one Paleo Wrap and place 1/3-1/2 of avocado mixture in the center of each wrap. 4.
From share-recipes.net
From share-recipes.net
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HOW TO COOK WITH RICE PAPER | LEAFTV
Preheat 2 to 2 1/2 inches of oil in a wok or deep skillet over medium-high heat. Add the wrapped spring rolls to the hot oil in a single layer, leaving space between each roll. Fry for about two minutes on each side or until the wrapper becomes crispy and golden brown. Drain on paper towels before serving.
From leaf.tv
From leaf.tv
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ASIAN SPRING ROLLS RECIPE: HOW TO MAKE IT - FOOD NEWS
Asian spring rolls recipe. Learn how to cook great Asian spring rolls . Crecipe.com deliver fine selection of quality Asian spring rolls recipes equipped with ratings, reviews and mixing tips. Get one of our Asian spring rolls recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From newfoods.netlify.app
From newfoods.netlify.app
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SPRING ROLL WRAPPER RECIPE - THE SPRUCE EATS
Jul 07, 2021 · Authentic Chinese spring rolls have a light, crisp-crackly skin and are small enough to enjoy in four bites. Usually, the filling is light, full of tender-crisp vegetables, and you can taste and tell apart each of the ingredients in the filling. Spring roll wrappers can be hard to find if you do not live near an Asian supermarket.
From thespruceeats.com
From thespruceeats.com
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HOW TO MAKE SHRIMP SPRING ROLLS - AIRFRYER RECIPES
Recipe directions. 1. Heat 1 1/2 teaspoons of the oil in large skillet over high until slightly smoking. Add cabbage, carrots, and bell pepper; cook, stirring constantly until lightly wilted, 1 to 1 1/2 minutes. Spread on a rimmed baking sheet; cool 5 minutes. 2.
From airfryerrecipes.net
From airfryerrecipes.net
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FRESH SPRING ROLLS (POPIAH) RECIPE ?? | HUANG KITCHEN
May 08, 2015 · Cut the turnips into strips. Place the strips of turnip in a coriander. Have ready some fresh spring roll wrap/skin. They can be homemade or store bought. To cook the filling, first boil prawn shells in water for about 10 minutes. Strained the prawn stock and set aside. Season the prawns with salt.
From huangkitchen.com
From huangkitchen.com
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