SPRING ROLL RECIPE
Recipe video above. Everybody's favourite Spring Rolls, made at home! 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!
Provided by Nagi
Categories Starter
Time 30m
Number Of Ingredients 20
Steps:
- 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 = ? ).
- Cool Filling (super speedy: spread on tray, refrigerate 5 minutes). (Hot filling = spring rolls burst open = ? )
- 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!
- 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.
- 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).
Nutrition Facts : ServingSize 75 g, Calories 176 kcal
CRISPY BAKED SPRING ROLLS
Crispy Baked Spring Rolls have flaky, crunchy shells and are filled with savory pork, cabbage, and noodles. Baking these in the oven is not only healthier but makes it easier to bake a large batch all at once. These are known as paw pia tod in Thailand, lumpia in the Philippines, and chia gio in Vietnam. To adjust the servings in this recipe, click on the number next to servings.
Provided by Jess Smith via Inquiring Chef
Categories Appetizer
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F / 204°C. Spray a large rimmed sheet pan lightly with nonstick cooking spray. Set aside.
- Prepare noodles according to package directions, being careful not to overcook. Drain and then spread out on a cutting board and chop into 3 inch sections (or use kitchen shears to chop).
- Line a sheet pan (separate from the one you prepared for baking) or large platter with paper towels (this is where you'll transfer the filling to cool and drain).
- In a wok or skillet over medium heat, heat vegetable oil until shimmering. Add pork and sauté, breaking it apart, until nearly cooked through, 5 to 6 minutes.
- Add oyster sauce, garlic, ground coriander, and coleslaw mix. Cook everything together until cabbage is very tender, 6 to 8 minutes more. (If the pan looks dry at any point, add a splash of water and continue cooking.)
- Add noodles to pork / cabbage mixture and continue cooking everything together until the pan is mostly dry and everything is evenly combined, ~2 minutes more.
- While the filling cools, peel the wrappers apart and line them up so they are slightly overlapping. (They can be slightly sticky, so it's easiest to do this with clean hands before filling.) Cover with a slightly damp paper towel to prevent drying out.
- Working with one spring roll wrapper at a time, place it on a flat surface with one corner facing you. Use a brush or your index finger to dab beaten egg around the edges. Fill the bottom half of the wrapper about 3 Tbsp of filling (do not overfill or they will split when baking). Fold the bottom part of the wrapper over the filling. Fold the left and right corners over the filling. Roll the spring roll securely up from the bottom to the top, making sure the filling is completely enclosed.
- Place spring rolls on prepared pan, leaving some space between them.
- When all of the spring rolls are on the pan, brush the tops and sides with oil.
- Bake spring rolls until golden brown and crisp, ~25 minutes, shaking the pan halfway through cooking.
- Serve immediately with Sweet Thai Chili Sauce.
Nutrition Facts : Calories 145 kcal, Carbohydrate 16 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 26 mg, Sodium 184 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED FISH AND FOWL SPRING ROLLS
This was created for RSC #13. O.k. so shrimp isn't t really fish, but it made the name of the recipe work! I think the flavor combination works so well; each ingredient adds a little something special. I used a large size wrapper, but you could certainly use the smaller type. I just liked being able to stuff in as much filling as possible. I used these as a main dish served with Chinese fried rice, but you could easily use as an appetizer.
Provided by tara portee
Categories < 60 Mins
Time 50m
Yield 15 large rolls
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees.
- Put the cubed chicken into a food processor and pulse about 6 times (You can mince by hand if you don't have a food processor).
- Put two tablespoons of oil in a non-stick skillet, add the chicken and cook for 5 mints, Add the shrimp and cook for another 1 1/2 minutes. Remove from the pan and set to the side.
- Add another tablespoon oil to the pan and stir fry the scallions, mushrooms, carrots, for about 4 minutes. Add the bean sprouts, cilantro, garlic ginger and mint, cook for another minute.
- Remove mixture from the pan and pat the ingredients dry (the dryer the mixture the better).
- In a large bowl mix the noodles, chicken/shrimp mixture, vegetable mixture, soy sauce, fish sauce, salt and sugar .
- To assemble rolls, place a spring roll wrapper on a clean working surface. Spread 3 tablespoons of the filling into a sausage shape lengthwise along the spring roll wrapper nearer the end closest to you.
- Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
- Arrange spring rolls in a single layer on a baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned.
DELICIOUS BAKED FISH ROLLS
This recipe is from my childhood. My gramma used to cook it on family reunions, is delicious and perfect for a dinner party. She used "cazón" is a shark, I believe it's called "dogfish".
Provided by mayaneconi
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season the filets with salt, pepper and lemon. Macerate for 30 minute.
- Cook the spinach in a casserole until is dry.
- Put some spinach, cheese and cream inside each fillet, then rolled up.
- Put the rolls in a greased baking dish. Add some spinach, cheese and cream over each roll.
- Cover the dish with foil and bake 350 degree oven, check the fish, bake until the cheese is grilled.
Nutrition Facts : Calories 211.3, Fat 15.6, SaturatedFat 9, Cholesterol 48.6, Sodium 939.2, Carbohydrate 7.6, Fiber 2.7, Sugar 2.5, Protein 12.8
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