– **Title**: Chinese Spring Rolls
– **Ingredients**:
– 10 spring roll wrappers
– 2 cups cabbage, finely shredded
– 1 cup carrots, grated
– 1 cup bean sprouts
– 1/2 cup green onion, chopped
– 1/2 cup mushrooms, thinly sliced
– 1 tablespoon ginger, minced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Vegetable oil for frying
– **Instructions**:
1. In a large pan, heat the sesame oil over medium heat. Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.
2. Add the shredded cabbage, grated carrots, mushrooms, and chopped green onion to the pan. Stir-fry for about 5 minutes or until the vegetables are tender.
3. Stir in the bean sprouts, soy sauce, salt, and pepper. Cook for another 2-3 minutes, then remove the mixture from heat and let it cool.
4. Take a spring roll wrapper and place about 2 tablespoons of the filling near one corner. Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with a little water.
5. Repeat with the remaining wrappers and filling.
6. In a deep frying pan, heat vegetable oil over medium-high heat. Once hot, carefully add the spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.
7. Remove the fried spring rolls and drain on paper towels.
8. Serve hot with soy sauce or sweet and sour sauce for dipping. Enjoy your Chinese Spring Rolls!
Key Ingredients & Substitutions
Spring Roll Wrappers: Find these in the freezer section of Asian grocery stores. If unavailable, you can use rice paper or even tortillas (although the texture varies). I prefer traditional wrappers for that perfect crunch!
Cabbage: Napa cabbage works best because of its tender leaves, but green cabbage or bok choy are good substitutes. I enjoy the slight crunch of Napa cabbage in the filling.
Shiitake Mushrooms: These add an earthy flavor, but you could replace them with button mushrooms or even tofu if you prefer a vegetarian option. If using tofu, just make sure it’s well-pressed to remove excess moisture.
Vermicelli Noodles: You can substitute with rice noodles or soba noodles, depending on your preference. I love the texture of vermicelli, but any noodle adds a nice chew!
Sauces: If you don’t have oyster sauce, you can skip it or use a vegan version. For gluten-free needs, choose tamari instead of soy sauce.
How Do You Roll a Spring Roll Without It Falling Apart?
Rolling spring rolls can be tricky, but practice makes perfect! Here’s how to do it right:
- Start with a wrapper on a flat surface, facing you in a diamond shape.
- Place the filling close to the bottom corner and don’t overfill to avoid tearing.
- Fold the bottom corner over the filling tightly, then fold in the sides.
- Roll upwards gently but firmly to seal. Use a little water on the top corner to stick it down.
Keeping the filling cool helps with sealing too! I also recommend rolling them a bit tight to ensure they hold their shape while frying. Happy rolling!
How to Make Chinese Spring Rolls
Ingredients You’ll Need:
For the Filling:
- 1 cup cabbage, finely shredded
- 1 cup carrots, grated
- 1 cup bean sprouts
- 1/2 cup shiitake mushrooms, finely chopped
- 1/2 cup green onions, chopped
- 1/2 cup vermicelli noodles, cooked and chopped
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
For the Wrappers:
- 1 package spring roll wrappers (10-12 pieces)
- Oil for frying
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and cook. You’ll spend around 10 minutes preparing the filling and rolling the spring rolls, followed by another 20 minutes frying them until they are golden brown and delicious!
Step-by-Step Instructions:
1. Prepare the Filling:
Begin by heating a small amount of oil in a large skillet over medium heat. Add the finely chopped shiitake mushrooms and cook them until they are softened, which should take just a few minutes. Then, add the shredded cabbage, grated carrots, bean sprouts, and chopped green onions. Stir-fry everything together for about 5-7 minutes. You want the veggies to be tender but still have a nice crunch!
2. Mix in Noodles and Seasonings:
Once the veggies are ready, toss in the cooked and chopped vermicelli noodles. Add the soy sauce, oyster sauce if you’re using it, sesame oil, and season with salt and pepper. Stir everything well to combine, and then remove the skillet from the heat. Let the filling cool for a bit before moving on to the next step.
3. Roll the Spring Rolls:
Now it’s time to roll! Take a spring roll wrapper and lay it on a clean surface in a diamond shape. Spoon about 2 tablespoons of your cooled filling near the bottom corner of the wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll it upwards tightly to seal the spring roll. Use a little water on the edge to stick everything nicely together. Repeat this for all the wrappers and filling!
4. Fry the Spring Rolls:
In a deep frying pan, heat some oil over medium-high heat until hot. Carefully add the spring rolls in batches (don’t overcrowd the pan) and fry them for about 3-5 minutes on each side until they are golden brown and crispy. Be sure to keep an eye on them so they don’t burn!
5. Serve and Enjoy:
Once the spring rolls are done, use a slotted spoon to remove them from the oil and let them drain on paper towels. Serve them warm with sweet chili sauce or soy sauce for dipping, and enjoy your delicious homemade spring rolls!
Can I Use Different Vegetables for the Filling?
Absolutely! You can customize the filling to include any vegetables you like. Bell peppers, zucchini, or even spinach are great options. Just make sure to finely chop them so they fit well in the spring roll wrapper and cook evenly.
What If I Don’t Have Spring Roll Wrappers?
If you can’t find spring roll wrappers, you can use rice paper wrappers as an alternative. They have a different texture but will still work beautifully. Just soak them in warm water for a few seconds until pliable before adding the filling and rolling.
How to Store Leftover Spring Rolls?
Store leftover spring rolls in an airtight container in the fridge for up to 2 days. When ready to eat, reheat them in the oven at 375°F (190°C) for about 10-15 minutes to regain their crispiness. Avoid reheating in the microwave as they can turn soggy.
Can I Make Spring Rolls Ahead of Time?
Yes, you can prepare the rolls in advance! After rolling, place them in a single layer on a baking sheet lined with parchment paper and cover them with plastic wrap. They can be refrigerated for up to 4 hours before frying. Just remember not to stack them, as they may stick together.
