Spring Rolls My Mothers Recipes

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SPRING ROLLS (MY MOTHER'S RECIPE)



Spring Rolls (My Mother's Recipe) image

We like to try different spring roll recipes. Each one is a little unique. Darla's mom's version of spring rolls is delicious. Frying the tasty filling in really thin lumpia wrappers gives these rolls a nice crunch with every bite. Dip in your favorite sauce (we opted for sweet chili) and you have a perfect appetizer or snack.

Provided by Darla Mays

Categories     Other Side Dishes

Time 1h30m

Number Of Ingredients 12

2 lb ground pork or ground chicken
1/2 c chopped onions
1 tsp sea salt
1/2 tsp black pepper
1 tsp garlic powder
4 egg yolks, save white for egg wash
1-1/2 c grated or shredded carrots
3 c bean sprouts, must be dry
2-1/2 oz bean threads, also call rice noodles
1 tsp ground ginger
1/2 c soy sauce, low sodium
1 pkg Filipino lumpia wrappers

Steps:

  • 1. Soak the bean threads in water for 1 hour. Drain well. Cut threads into 4 inches pieces. Set aside.
  • 2. Preheat hot oil in a deep fryer. Mix pork, onion, salt, pepper, ginger, soy sauce, garlic, and yolks together in a bowl.
  • 3. Add carrots, bean sprouts, and bean threads. Mix using fork and spoon.
  • 4. Place a couple of teaspoons of mixture on a wrap.
  • 5. Wet the edges of wraps using egg whites mix with water, roll them up, and seal. Using the egg whites and water mixture on the edges helps to create a seal.
  • 6. Deep fry in hot oil until golden brown. Drain on paper towels.
  • 7. Serve with sauce of your choice. Enjoy!

EASY SPRING ROLLS



Easy spring rolls image

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

300g pack cooked rice noodles (see tips)
about 400g mixed vegetables, such as red peppers, beansprouts, carrots, Chinese leaf cabbage and spring onions, thinly sliced
140g cooked prawns
100g cooked chicken or duck, shredded
2 garlic cloves, finely chopped
small piece ginger, finely chopped
splash light soy sauce
Chinese five-spice powder, for sprinkling
8-10 sheets of brik or filo pastry (see tips)
1 egg, beaten
sesame seeds, for sprinkling (optional)
100g reduced salt and sugar ketchup
1 tbsp white wine vinegar
small piece ginger, grated
pinch of caster sugar

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

FRESH SPRING ROLLS



Fresh Spring Rolls image

This recipe for spring rolls is courtesy of chef Bobby Chinn and can be found in his cookbook, "Wild, Wild East."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8

Number Of Ingredients 8

1/2 pound thin Vietnamese rice vermicelli
8 (8 1/2-inch) rice papers
8 large lettuce leaves, such as frisee, butter, or red oak
1/2 cup cilantro leaves
1/2 cup mint leaves
8 large shrimp, cooked, peeled, and halved lengthwise
24 fresh chives
Fish Sauce Dip (Nuoc Cham), for serving

Steps:

  • Bring a large pot of water to boil over high heat. Prepare an ice-water bath; set aside. Add vermicelli to boiling water and cook just until soft. Immediately transfer vermicelli to ice-water bath to cool. Drain and cover with a damp towel until ready to use.
  • Fill a clean spray bottle with water and mist the surface of the rice papers to moisten. Cover with a damp towel and set aside.
  • Place another damp towel on work surface. Lay one rice paper on top of towel. Place a lettuce leaf on the bottom third of the rice paper and top with 1/8 of the vermicelli, cilantro, and mint leaves. Roll rice paper away from you, about halfway, pressing down to form a tight cylinder. Fold about 1 1/2 inches from each side over the filling.
  • Place 2 shrimp halves, cut sides down, over the crease. Top with 3 chives so that about 4 inches of the chives stick out at one end. Continue rolling rice paper away from you to form a cylinder. Seal edges with a little water. Repeat entire process with remaining rice papers and filling.
  • Cut rolls in half and serve with fish sauce dip.

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