Spring Roll Recipe Veg | Spring Roll Recipe Chicken | Spring Roll Recipe With Noodles| By Food Mania
Recipes in this Video
Spring rolls have their roots in ancient China, traditionally enjoyed during the Spring Festival as a symbol of wealth and prosperity. In Taiwan, they are a popular street food, often filled with a mix of fresh vegetables and proteins, reflecting the island's vibrant culinary scene. Today, spring rolls have gained global popularity, with variations found in many cultures, from Vietnamese fresh rolls to crispy Chinese egg rolls.
Ingredients
- ●rice paper
- ●cabbage
- ●carrots
- ●bean sprouts
- ●shrimp
- ●pork
- ●tofu
- ●mint leaves
- ●cilantro
- ●vermicelli noodles
- ●soy sauce
- ●hoisin sauce
- ●garlic
- ●ginger
- ●vegetable oil
Instructions
- 1Prepare the filling by mixing shrimp, pork, and tofu in a bowl.
- 2Add shredded cabbage, julienned carrots, and bean sprouts to the filling mixture.
- 3Stir in minced garlic and ginger until well combined.
- 4Soak rice paper in warm water until pliable, about 10-15 seconds.
- 5Lay the soaked rice paper on a clean surface.
- 6Place a small amount of filling near the edge of the rice paper.
- 7Fold the sides over the filling, then roll tightly from the edge to form a cylinder.
- 8Repeat with remaining rice paper and filling.
- 9Heat vegetable oil in a skillet over medium heat until shimmering.
- 10Fry the spring rolls until golden brown, about 3-4 minutes per side.
- 11Remove from oil and drain on paper towels.
- 12Serve with soy sauce and hoisin sauce for dipping.
Ingredient Alternatives
shrimp
Healthier: chicken
Cheaper: tofu
Tofu is more affordable and provides a plant-based option.
pork
Healthier: lean turkey
Cheaper: ground beef
Ground beef is often less expensive and still flavorful.
rice paper
Healthier: lettuce leaves
Cheaper: cabbage leaves
Cabbage leaves are a low-cost, low-carb alternative.
hoisin sauce
Healthier: soy sauce
Cheaper: ketchup
Ketchup can mimic sweetness at a lower cost.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup shredded cabbage
- ●1 cup shredded carrots
- ●1/2 cup bean sprouts
- ●1/2 cup sliced bell peppers
- ●1/4 cup chopped green onions
- ●1/4 cup fresh cilantro, chopped
- ●1 tablespoon soy sauce
- ●1 teaspoon sesame oil
- ●1 package spring roll wrappers
- ●Oil for frying
Instructions
- 1In a large bowl, combine shredded cabbage, carrots, bean sprouts, bell peppers, green onions, and cilantro.
- 2In a small bowl, mix soy sauce and sesame oil. Pour over the vegetable mixture and toss to combine.
- 3Lay a spring roll wrapper on a clean surface with a corner pointing towards you.
- 4Place 2-3 tablespoons of the vegetable mixture near the corner closest to you.
- 5Fold the corner over the filling, then fold in the sides and roll tightly to form a spring roll.
- 6Repeat with remaining wrappers and filling.
- 7Heat oil in a deep frying pan over medium heat.
- 8Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- 9Remove from oil and drain on paper towels.
- 10Serve hot with dipping sauce of your choice.
Equipment
Spring rolls are a beloved snack in Sri Lanka, often enjoyed during festivals and gatherings. They reflect the influence of various Asian cuisines, showcasing the island's rich culinary tapestry. Today, chicken spring rolls are popular in many countries, often adapted with local ingredients and flavors, making them a versatile and cherished dish.
Ingredients
- ●spring roll wrappers
- ●chicken
- ●cabbage
- ●carrots
- ●green onions
- ●garlic
- ●ginger
- ●soy sauce
- ●sesame oil
- ●salt
- ●black pepper
- ●vegetable oil
- ●cilantro
- ●lime juice
- ●chili flakes
Instructions
- 1Prepare the filling by cooking chicken in a skillet until no longer pink, about 5-7 minutes.
- 2Shred cooked chicken and mix with finely chopped cabbage, carrots, green onions, minced garlic, and ginger.
- 3Add soy sauce, sesame oil, salt, black pepper, and lime juice to the filling; combine well.
- 4Lay out a spring roll wrapper on a clean surface, with a corner facing you.
- 5Place a spoonful of the filling near the corner of the wrapper.
- 6Fold the corner over the filling, then fold in the sides and roll tightly to seal.
- 7Repeat with remaining wrappers and filling.
- 8Heat vegetable oil in a deep skillet over medium heat until shimmering.
- 9Fry spring rolls in batches until golden brown, about 3-4 minutes per side.
- 10Remove and drain on paper towels to absorb excess oil.
- 11Serve hot with dipping sauce, such as sweet chili or soy sauce.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: shredded cabbage
Tofu provides a plant-based protein option.
spring roll wrappers
Healthier: rice paper
Cheaper: homemade dough
Rice paper is gluten-free and lighter.
soy sauce
Healthier: tamari
Cheaper: salt water
Tamari is gluten-free.
sesame oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil is healthier and widely available.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup rice vermicelli noodles
- ●8 rice paper wrappers
- ●1 cup shredded lettuce
- ●1 cup grated carrots
- ●1/2 cup fresh mint leaves
- ●1/2 cup fresh cilantro leaves
- ●1/2 cup sliced cucumber
- ●1/4 cup soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp lime juice
- ●1 tsp sugar
Instructions
- 1Cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water.
- 2Prepare a clean, flat surface for rolling the spring rolls.
- 3Soak one rice paper wrapper in warm water for about 10-15 seconds until it becomes pliable.
- 4Lay the soaked wrapper on the flat surface and place a small amount of shredded lettuce, grated carrots, mint leaves, cilantro, cucumber, and a portion of the noodles in the center.
- 5Drizzle a little soy sauce, sesame oil, lime juice, and sprinkle sugar over the filling.
- 6Fold the sides of the wrapper over the filling, then roll it tightly from the bottom to the top to enclose the filling.
- 7Repeat the process with the remaining wrappers and filling ingredients.
- 8Serve the spring rolls with additional soy sauce for dipping.
Equipment
Ingredients
- ●1 cup finely shredded cabbage
- ●1 cup grated carrots
- ●1/2 cup bean sprouts
- ●1/4 cup chopped green onions
- ●2 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1 tbsp soy sauce
- ●1 tsp sesame oil
- ●1 package spring roll wrappers
- ●Oil for frying
Instructions
- 1In a large bowl, combine the shredded cabbage, grated carrots, bean sprouts, green onions, garlic, ginger, soy sauce, and sesame oil. Mix well to combine.
- 2Lay a spring roll wrapper on a clean surface with one corner pointing towards you.
- 3Place about 2 tablespoons of the filling mixture near the corner closest to you.
- 4Fold the corner over the filling, then fold in the sides, and roll tightly to form a spring roll. Repeat with remaining wrappers and filling.
- 5Heat oil in a deep frying pan over medium heat.
- 6Once the oil is hot, carefully add the spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.
- 7Remove the spring rolls from the oil and drain on paper towels.
- 8Serve hot with dipping sauce of your choice.
Equipment
Ingredients
- ●1 cup dark chocolate chips
- ●10 spring roll wrappers
- ●1/2 cup shredded coconut
- ●1/2 cup chopped nuts (e.g., almonds, walnuts)
- ●1/4 cup powdered sugar
- ●1/2 tsp cinnamon
- ●1/4 cup melted butter
- ●Oil for frying
Instructions
- 1Melt the dark chocolate chips in a microwave or double boiler until smooth.
- 2In a bowl, mix the shredded coconut, chopped nuts, powdered sugar, and cinnamon.
- 3Lay a spring roll wrapper on a clean surface and brush the edges with melted butter.
- 4Place a spoonful of the chocolate mixture in the center of the wrapper.
- 5Fold the sides of the wrapper over the filling, then roll it up tightly to seal.
- 6Repeat with the remaining wrappers and filling.
- 7Heat oil in a deep pan over medium heat for frying.
- 8Fry the spring rolls in batches until golden brown and crispy, about 2-3 minutes per side.
- 9Remove from oil and drain on paper towels.
- 10Serve warm, optionally dusted with powdered sugar.
Equipment
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