How to Cook Delicious Spring Rolls


Spring Rolls. Fill a large bowl with warm water. These tasty spring rolls are packed with vegetables, seafood and pork. They contain a lot of ingredients but are worth the effort.

Spring Rolls Pour the dressing into a ramekin and serve. It's best to eat spring rolls right after they're made. Test Kitchen tip: If you're planning on serving spring rolls at a party, prep the filling the night before. You can have Spring Rolls using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Spring Rolls

  1. Prepare of Spring roll wrappers.
  2. It's 1 of egg - beaten for sealing.
  3. Prepare of Filling.
  4. Prepare 1 tbsp of cooking oil.
  5. Prepare 3 tbsp of minced brown onions.
  6. Prepare 3-4 tbsp of minced shiitake mushroom.
  7. You need of (Dried ones-soften in boiling water).
  8. It's 1 cup of finely chopped chicken.
  9. You need 1 tsp of corn flour.
  10. It's 2 tbsp of oyster sauce.
  11. You need 1/2 tsp of sugar.
  12. Prepare 1 cup of shredded carrot.
  13. It's 1 cup of shredded jicama.
  14. You need of (Only if u have it).
  15. It's To taste of - Salt or chicken bouillon.
  16. It's of Optional : usually skip as i use oyster sauce.

Then wrap the rolls right before. Cover it with another plastic sheet and keep it in the freezer until the spring rolls are frozen. Remove the frozen spring rolls and store it in a freezer safe container. If you'd like to keep them fresh for a couple of hours, store them under a lightly damp, lint-free tea towel at room temperature (the skin tends to harden in the refrigerator).

Spring Rolls step by step

  1. Prepare ingredients (mince, chop, shred). Next prepare filling - start by heating cooking oil in a wok/pan. Sauté onions, add shiitake mushroom & stir for few minutes before adding chicken. Stir fry until chicken is cooked. Next, add a teaspon of corn flour. Stir. Then season with oyster sauce & sugar. Keep stiring. Note: cook filling over medium heat so it wont dry or burn. No water needed..
  2. Add shredded carrot last. Stir & cook for only a minute or less (just to combine) Not more. Overcooked carrot (or veggie) will turn mushy & soggy when fried thus will make your rolls lose their crispiness & more absorb oil (NOTE: If using both carrot & jicama (squeeze liquid out), add one extra tbsp of oyster sauce & use 1 tsp of sugar instead of half tsp. Add Both vegetables last & cook for a minute or less. Taste & adjust..
  3. To assemble - Peel one wrapper at a time & Cover the rest with a damp tea towel to avoid it from drying. Place a spoonful of filling at the center of the wrapper & fold sides of the wrapper neatly. Avoid putting too much filling, a tsp will do. Seal/glue the edge or corner end of the wrapper with beaten egg. Repeat until finish. Refer to pic below on how to fold the wrapper..
  4. To fry - Use enough oil to deep fry these rolls. Fry over medium high heat first. Too low of heat will cause rolls absorbing oil. After the first batch, turn to medium heat. Do not crowd the pan. These rolls turn brown quite fast. Turn/flip rolls to brown both sides. Remove immediately once both sides are LIGHTLY brown. Dont wait until it turns dark. Rolls still continue to cook even after that. Serve with sweet chilli sauce or thai chilli sauce (We usually make our own sauce)..

Gently add the spring rolls one at a time, frying in small batches. Jump to Recipe Jump to Video Print Recipe. Look no further for restaurant-quality Spring Rolls that are unbelievably easy to make, delicious and healthy! I like to serve them with homemade peanut sauce for dipping and they make a great light lunch, dinner or appetizer. Roll and seal edges with the egg wash.


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