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 PORK SPRING ROLLS
An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
- In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
- Mix cornstarch and water in a small bowl.
- Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
- Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,
Nutrition Facts : Calories 154 calories, Carbohydrate 20.1 g, Cholesterol 15.1 mg, Fat 4.9 g, Fiber 0.9 g, Protein 6.7 g, SaturatedFat 1.4 g, Sodium 200.8 mg, Sugar 0.4 g
PORK SPRING ROLLS
When my daughter started a gluten-free diet, I experimented in the kitchen to create some new foods. My mild pork rolls were a hit with all of our friends and family who sampled them.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the carrot, onions, garlic, ginger, coriander, cumin, oil, pepper flakes, salt and pepper until blended., Add the water, soy sauce and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until liquid is evaporated. Transfer to a bowl; cool. Cover and refrigerate for 1 hour or until chilled., Cook noodles according to package directions. Drain and rinse in cold water; drain well. Fill a shallow bowl with water. Soak a rice paper in the water just until pliable, about 30-45 seconds (depending on thickness of rice papers); remove, allowing excess water to drip off., Place on a flat surface. Layer meat mixture and noodles down the center; top with romaine. Fold both ends over filling; fold one long side over the filling, then roll up tightly. Place seam side down on a serving platter. Repeat with remaining ingredients., Cover with damp paper towels until serving. Cut rolls diagonally in half and serve with sweet chili sauce.
Nutrition Facts : Calories 147 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 167mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein.
EASY SPRING ROLLS
Make these simple spring rolls with the children - fill pastry parcels with chicken, prawns and veg and serve with a homemade dipping sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper, Treat, Vegetable
Time 1h5m
Yield Makes 8 - 10
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
- Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
- Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
- While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.
Nutrition Facts : Calories 202 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 2.04 milligram of sodium
BAKED PORK SPRING ROLLS
Make and share this Baked Pork Spring Rolls recipe from Food.com.
Provided by cellogirl2
Categories Pork
Time 50m
Yield 12 spring rolls
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place pork in a medium saucepan.
- Cook over medium high heat until evenly brown.
- Remove from heat and drain.
- In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
- Mix cornstarch and water in a small bowl.
- Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers.
- Roll wrappers around the mixture, folding edges inward to close.
- Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
- Arrange spring rolls in a single layer on a medium baking sheet.
- Brush with vegetable oil.
- Bake in the preheated oven 20 minutes, until hot and lightly browned.
- For crispier spring rolls, turn after 10 minutes.
Nutrition Facts : Calories 101.8, Fat 5.8, SaturatedFat 1.7, Cholesterol 18.5, Sodium 89.7, Carbohydrate 6.3, Fiber 0.5, Sugar 0.4, Protein 5.8
BAKED SPRING ROLLS
I love Spring Rolls but I hate deep frying! These are just as tasty as fried and definitely much lower in fat, although I don't think they would qualify as a really low fat recipe. Spring roll wrappers can be found in the freezer or refrigerator at any good Chinese or Vietnamese grocery store.
Provided by Jenny Sanders
Categories Poultry
Time 1h15m
Yield 20 large spring rolls
Number Of Ingredients 8
Steps:
- Prepare the cabbage and carrots and set them aside.
- Fry the meat until just done with the ginger, salt and sesame oil.
- Lift from the pan and put in a large bowl.
- Drain off any excess fat (but don't wash the pan) and saute the shredded cabbage and carrots with a couple tablespoons of water, until just limp and the water is gone.
- Mix with the meat.
- Brush each spring roll wrapper with oil, turn over, and put a little- one twentieth to be precise- of the filling in a tube shape diagonally across one quadrant of the wrapper.
- Fold in the side corners, then roll up to make a neat tube.
- Repeat 19 more times.
- Lay the finished spring rolls on a lightly oiled cookie tray.
- Bake at 350°F for about 30 minutes, until golden brown.
- Serve hot with plum sauce.
Nutrition Facts : Calories 141.4, Fat 3.1, SaturatedFat 0.7, Cholesterol 20.8, Sodium 271.3, Carbohydrate 20.5, Fiber 1.3, Sugar 1.1, Protein 7.5
BAKED PORK SPRING ROLLS
I can't take credit for this recipe... I got this recipe from Allrecipes.com user:Rayna This is, hands down, THE best spring roll recipe I've ever prepared. I use it regularly in home, and it's even been approved by my Chinese Mother-In-Law! This is slightly changed from the original recipe as I've altered it to my family's preferences. *NOTE: If you can find the pre-shredded coleslaw bags that are JUST cabbage and carrot, use that. The ratio's are a bit better.
Provided by K177y
Categories Pork
Time 30m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
- In a large bowl, mix together cabbage, carrot, green onions, cilantro, and bean sprouts.
- In a small bowl mix together sesame oil, fish sauce, ginger, garlic and chile sauce. Mix well, and then add to vegetables in large bowl. Use your hands to mix the wet ingredients into the veggies. A spoon or spatula simply won't cut it!
- Add the sausage to the wet/veggie ingredients for even disbursement of chile sauce.
- Mix optional flour/cornstarch and water in a small bowl. (I use just hot water and find it more than adequate. My mother-in-law uses flour. Neither of us care for the taste of the cornstarch).
- Place approximately 1-2 tablespoons of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
- Arrange spring rolls in a single layer on a medium, foil covered (crinkle up your foil and you'll have less sticking issues) baking sheet. Brush/spray lightly with canola oil.
- Bake in the preheated oven 15-20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,.
Nutrition Facts : Calories 67.6, Fat 4.3, SaturatedFat 1.5, Cholesterol 13.6, Sodium 85.4, Carbohydrate 3.5, Fiber 1.1, Sugar 1.7, Protein 4.1
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