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How to Make Spring Rolls

The crisp texture of vegetables and the savory combination of the seasonings makes these spring rolls very popular as an appetizer. If you want to know how to make spring rolls the Chinese way, read on. Egg rolls and spring rolls are both called spring rolls in the UK and the two terms are interchangeable. Sometimes however spring rolls have a thinner, almost translucent, wrapper. This is not always the case though.

Spring rolls are Chinese. Egg rolls are westernized. These are easy party appetizers and they are nice served with a delicious dip such as sweet and sour sauce or plum sauce. As with most appetizers, a homemade sauce does proper justice to these warm, crisp, and fresh spring rolls and serving them warm keeps their wonderful aroma flowing out.

Whatever kind of dish you are serving for a main course, these delicious spring rolls will whet the appetites of your guests and sustain them before the entree is ready. The combination of meat, bean sprouts, cabbage, mushrooms and more makes a wonderful filling for these little treats. Spring rolls are easy to make but a lot of people rely on readymade ones, which just need to be thrown into hot oil for a few minutes. Making your own is fun and they taste really good.

Authentic Chinese Spring Rolls
Summary: These Chinese appetizers are crunchy and delicious. Filled with meat, bamboo shoots, carrot, Chinese mushrooms, oyster sauce and more, they are hearty without being too filling.
Author:
Cuisine: Chinese
Recipe type: Make Ahead Appetizers
Serves: 24
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cups of meat (Chinese BBQ pork, cooked ham, chicken, shrimp, or pork all work well)
  • 1 tablespoon oil
  • 1 beaten egg
  • 1 package egg roll wrappers
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • ¼ cup chicken broth
  • 1 cup mung bean sprouts
  • 1 ½ cups cabbage or Chinese cabbage, shredded
  • ½ cup bamboo shoots, cut julienne
  • 6 Chinese dried black mushrooms, reconstituted then cut julienne
  • 2 shredded scallions
  • 2 tablespoons oyster sauce
  • 1 carrot, shredded
  • 4 cup oil for deep frying
Instructions
  1. Heat some oil in a work and stir fry the meat, cooking it through if you are using raw meat.
  2. Add the vegetables and stir fry for a couple of minutes.
  3. Combine the oyster sauce, broth, cornstarch, and sugar. Add this mixture to the wok and stir fry until the sauce is thick.
  4. Let it cool down.
  5. Position an egg roll wrapper like a diamond with a point facing you. Put a couple of tablespoons of filling in a log shape across the base, a couple of inches from the lowest corner.
  6. Fold up the bottom corner and tuck it behind the filling.
  7. Roll the wrapper up so the filling is contained.
  8. Moisten the 3 other corners with beaten egg.
  9. Fold the left and right corners to the middle and press down well to seal, making an envelope. Seal the top corner when everything is rolled up and repeat with the other wrappers.
  10. You can refrigerate them at this point if you want to cook them later.
  11. If so, cover them with saran wrap. Heat 4 cups of oil to between 360 and 375 degrees F and deep fry the spring rolls, several at a time, until they are golden and crisp.
  12. Drain on paper towels and serve with a dip.
Notes
For a wonderful dipping sauce for this recipe see our dip recipe section: Quick Sweet Sour Sauce Recipe

Photo Description:

If you want to learn how to make spring rolls this is a great recipe to follow because the spring rolls are so simple to make and they are guaranteed to have a really good texture and flavor. Make a sweet and sour dipping sauce for them and you have a great appetizer. Whether you serve each person a couple of fresh spring rolls or whether you arrange them on a platter as a buffet appetizer, there is no doubt that these delicious and crunchy morsels will be very popular.
 

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