Spring Rolls

(2 customer reviews)

₦86,793.30

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Description

Step into the realm of culinary mastery as we unveil the secrets to creating the perfect homemade Spring Rolls. These delicate, crispy parcels filled with an array of vibrant vegetables and savory proteins are not just a treat for the taste buds but also a testament to the art of Asian cuisine. Join us on a flavorful journey as we guide you through each step, allowing you to craft these golden-brown delights with ease, elevating your kitchen skills to new heights.

Ingredients

For the Spring Roll Filling:

  • Rice Vermicelli: 100g, cooked and drained
  • Carrots: 2, julienned
  • Cabbage: 1 cup, thinly sliced
  • Bell Peppers: 2, thinly sliced (assorted colors for visual appeal)
  • Bean Sprouts: 1 cup
  • Spring Onions: 4, finely chopped
  • Tofu or Shrimp or Cooked Chicken: 1 cup, diced (choose according to preference)
  • Garlic: 3 cloves, minced
  • Ginger: 1 tablespoon, grated
  • Soy Sauce: 2 tablespoons
  • Sesame Oil: 1 tablespoon
  • Salt and Pepper: To taste
  • Vegetable Oil: For sautéing

For the Spring Roll Wrapper:

  • Spring Roll Wrappers: 12-15 (available in the freezer section of most grocery stores)
  • Cornstarch Slurry: 2 tablespoons cornstarch mixed with 3 tablespoons water (for sealing the wrappers)

For Dipping Sauce:

  • Soy Sauce: 1/4 cup
  • Rice Vinegar: 2 tablespoons
  • Sesame Oil: 1 tablespoon
  • Chili Garlic Sauce: 1 teaspoon (adjust to taste)
  • Sugar: 1 teaspoon
  • Garlic: 1 clove, minced (optional)

Instructions

Preparing the Filling:

  1. Sautéing Aromatics:
    • In a large pan or wok, heat vegetable oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
  2. Protein Addition:
    • Add diced tofu, shrimp, or cooked chicken to the pan, cooking until proteins are lightly browned and cooked through.
  3. Vegetable Medley:
    • Incorporate julienned carrots, thinly sliced cabbage, bell peppers, bean sprouts, and chopped spring onions. Sauté until vegetables are tender yet still crisp.
  4. Seasoning the Filling:
    • Drizzle soy sauce and sesame oil over the vegetable mixture. Season with salt and pepper to taste. Stir well to ensure even distribution of flavors. Remove from heat and set aside.

Assembling the Spring Rolls:

  1. Wrapping Technique:
    • Take a spring roll wrapper and place it on a clean surface in a diamond shape. Spoon a portion of the prepared filling onto the bottom center of the wrapper.
  2. Rolling and Folding:
    • Fold the bottom corner over the filling, then fold in the sides. Continue rolling upward, using the cornstarch slurry to seal the edges. Ensure the spring roll is tightly wrapped.
  3. Repeat:
    • Repeat the wrapping process until all the filling is used. Place the completed spring rolls on a tray, ensuring they do not touch to prevent sticking.

Frying the Spring Rolls:

  1. Heating Oil:
    • Heat vegetable oil in a deep fryer or a pan to 350°F (175°C).
  2. Frying Process:
    • Gently place the spring rolls into the hot oil, frying until they turn golden brown and crispy. Ensure they are cooked on all sides for an even crunch.
  3. Draining Excess Oil:
    • Remove the spring rolls with a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.

Preparing the Dipping Sauce:

  1. Mixing Ingredients:
    • In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili garlic sauce, sugar, and minced garlic (if using). Adjust the seasoning according to taste.

2 reviews for Spring Rolls

  1. Kehinde –

    Who needs takeout when you can make restaurant-quality Spring Rolls at home? This recipe has the perfect combination of flavors, and the dipping sauce is the cherry on top. It’s become a favorite for family gatherings.

  2. James –

    These Spring Rolls are a crispy delight! The perfect balance of vegetables and the crunchy exterior make them a go-to snack for satisfying that craving for something crispy and delicious. Definitely a hit in my household!

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