Spring Rolls Recipes

When was the last time you ordered spring rolls at a Chinese restaurant? Did you bite into it and wonder what was actually inside? And if it was a really bad one, you may have even been treated to oil squirting into your mouth when you bit into it.

Spring Rolls Recipes

We just love these spring rolls.Problem with cooking after freezing them. Froze uncooked but they split and dumped their contents into my oil whilst cooking. Salvaged the some by wrapping in 2 more wrappers each. Only trouble they went golden on the outside but were cold on the inside. Would baking be better from frozen Nagi ?

Hi Nagi,I live a long way from any shops, just wondering if you know if i can freeze spring roll or gow gee wrappers to make when I want to and then refreeze with their fillings at a later date? I really appreciate you sharing your receipes and knowledge.

Lovely recipe but I had some trouble separating the spring roll wrappers. They were very stuck together. Could you please tell me how you seperate them? P.s. I just bought your cook book and I am in love!!!

The crackling sound of the first bite brings back the memory of the bustling old-school Dim Sum shop I once had as a kid. The middle-aged women pushing the dim sum cart trundled through the narrow gap between rickety tables. Watching the high tower of bamboo steamers with spring rolls, Char Siu Bao, Shumai, and shrimp dumplings is enough to make my belly rumble.

These homemade spring rolls are Cantonese style with a twist of Vietnamese spring rolls. You can make it in advance and deep-fried directly from the freezer. They are suitable for almost every palate and will be a total crowd-pleaser among your friend and family.

The reason not to use the box grater to shred the vegetables (yam bean, carrots) is to keep the filling dry. Grating will release more liquid from the vegetables. Dry filing means crispy spring rolls.

This point seems to contradict my earlier point to keep the filling dry. However, exposing the spring roll wrappers will dry quickly and become brittle and hard. This happening is similar to the unattended tortilla wrap left on the table.

It depends on the size of the wrapper.s The spring rolls should not have too much filling since they can break while deep frying. But, on the other hand, it is not tasty if too little filling is used. (Think of making the delicious ravioli!).

It is not hard to wrap the spring roll. First, wrap the filling tightly so that there is no space inside. The spring roll does not look good aesthetically if it is partially empty. In addition, the oil will seep in to fill this space during deep-frying, which will make the spring roll taste oily.

Therefore, I have included the spring roll sauce recipe for the spring rolls since this is an adaptation of the Vietnamese spring roll recipe. The sauce consists of classical Vietnamese ingredients. It is the amalgamation of sweet, sour, and salty, plus a hint of spiciness.

The spring rolls can be frozen for weeks. Arrange the spring rolls on a pan in a single layer, make sure they do not touch each other. Keep it in the freezer overnight. Remove and now you can pile them up in a large freezer bag without worrying that they will stick together.

Mom says gỏi cuốn or Vietnamese spring rolls were something people never made at home in Vietnam. It has so many components, and is quite an undertaking to prepare. It was crazy to even think of making it yourself when there were literally street vendors selling these outside your house just about everywhere.

Traditional Vietnamese spring rolls can be made of many different fillings like vermicelli noodles, mint or other herbs, leafy greens, shrimp, pork, shrimp, and other vegetables inside a tight rice paper wrapper.

Prevent assembled rolls from sticking to each other: Do not place completed rolls next to or on top of each other because the rice paper WILL stick. If you need them to be packed tight you can individually wrap each roll in plastic wrap.

The first time I was introduced to a spring roll was at a blogger event. There was literally hundreds of ingredients set out and a chef showed us how to soak the rice paper and roll the spring rolls. Then we were given free reign to create whatever kind of roll we wanted.

These were incredible! Made them for my family and they loved them! Was a bit anxious because they look so difficult but they were easy and tasted so fresh, just like spring! Thanks for the great recipe!

I am glad I am not alone in my spring roll obsession. It is how I put all my leftover roasted veggies to use. Pile them in the center of the table with the wrappers and let everyone have at it to build their own.

This was my first time making tofu, and I really liked the way it turned out. The spring rolls tates amazing. My only feedback is that doing all of this definitely takes more than 30 minutes. Assembling the rolls might take 15 minutes, but the prep work took me at least 1 hour. The final result made it worth it though!

The almond butter sauce is AMAZING. I skipped a few steps in the recipe, omitting the oil and corn starch and the glaze. I simply dry fried the tofu before marinating it in the sauce. The tofu went right from the marinade into the spring rolls. Easy, oil free, and delicious.

Wow! This is bringing back fond memories of my trip to Ho Chi Minh city a couple of years back. I think i ate something similar to this along with Vietnamese coffee and was blown out of my mind. Thank you for this post and these great memories. Do you have some vietnamese catfish recipes?

TIP: Make sure to have all your ingredients cut and prepped BEFORE getting the spring roll wrapper wet. The longer the wrapper sits, the more flexible it gets and you want it to be sitting for just 30-60 seconds before you start to roll it op or it will get sticky and more difficult to roll.

Looking for where to buy spring roll wrappers (rice paper)? You can usually find rice paper in the Asian section of most supermarkets. You can get about a pack of about 30 wrappers for less than $3 so they are great for eating on a budget. You can also buy it here.

To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.

Hi,You have some great recipes here but you have labelled them incorrectly. These are actually Vietnamese rice paper rolls not spring rolls. Spring rolls are a Chinese snack consisting of a pancake filled with vegetables and sometimes meat, rolled into a cylinder and deep-fried. Spring rolls are made with pastry not rice paper.Please do cultural research before doing a cultural recipe.

The rice paper wrappers I purchased are clearly labeled Spring Roll Skins, Banh Trang, product of Viet Nam. Sarah, I think you are splitting hairs unnecessarily. Penny, thank you for sharing some great recipes.

I was just wondering because I am trying to do a low carb type of diet. How is there only 10 or so grams of Carbohydrates in some of these rolls when the wrap itself has at least 50 grams of carbohydrates?

Oh my, oh my, oh my! Practically guilt-free vegan spring rolls are here and they are my new favourite meal... er... snack! How can spring rolls possibly be guilt-free? These spring rolls are not deep fried at all. These are vegan baked spring rolls with almost no oil used- totally oil-free if you prefer! Even though they are baked instead of fried, they come out of the oven crispy, flakey, and totally addictive just as a good spring roll should be.

I tested brushing the spring rolls with oil, spraying with oil, brushing with plant-based milk, and brushing with a mix of water and sweet & sour sauce. But the spring rolls that turned out the crispiest were the ones that were left completely naked! Sure they aren't as golden brown as deep fried ones but considering this makes the spring rolls practically guilt-free, that's a compromise I'm willing to make.

Not only are my vegan baked spring rolls guilt-free, but you can even prepare and roll them ahead of time, and either store in the fridge for 1 - 2 days, or you can even freeze them. Then just bake when ready to serve, making them a perfect make-ahead appetizer.

Cook for about 5 minutes stirring frequently until the vegetables and mushrooms are cooked, about 5 minutes. Stir in the hoisin and soy sauce and cook 1 minute more. Remove from heat and let cool before assembling the spring rolls. You can pop it in the fridge to cool faster if you like.

To assemble the spring rolls, take a spring roll wrapper and place it on your work surface with a corner pointing up (diamond shape). Put about 2 tablespoons of the spring roll filling near the bottom corner of the wrapper. Fold up the bottom corner around the filling, then fold in both sides. Wet your finger or use a brush to wet the top edges with water to seal the spring roll. Finish rolling up the spring roll, then place on the wire rack with point side down.

Wow, wow and wow again! I live spring rolls but never get them as they are cooked in oil. These are seriously delicious and soooo crunchy! Unbelievable!! Served with a Japanese salad they make a great meal! Peanut or sweet Chili sauce is great with them. I even had some tofu and wrapped a few pieces in the rice paper and they were great too! Thanks Sam for making another food accessible to whole food plant based eaters!!

Gorgeous!!! I couldn't get spring roll wrappers so I used filo and it was great! I also added 1 cup of soaked soy curls and doubled the hoisin and soy sauces and made 25 rolls! Amazing - so delicious and so easy to make in advance. THANK YOU!!!!

Sixth, I've just recently discovered your blog and really love how simple and down-to-earth so many of your recipes are. I planned almost the entire month of June's meals from your recipes! They are easy, creative, and budget-friendly. They are also so adaptable to ingredients I have on hand, so thanks!