CHINESE SPRING ROLLS
These dim sum-style Chinese spring rolls and tangy, old-school dipping sauce are from an old family recipe. Find out how to make our spring roll recipe yourself!
Provided by Bill
Categories Appetizers and Snacks
Time 1h10m
Number Of Ingredients 26
Steps:
- Mix the pork with the marinade ingredients and set aside for about 30 minutes. In the meantime, prepare the rest of the ingredients. Cut all of the vegetables to approximately the same size. You want everything the same size so each ingredient blends together.
- Brown the pork over high heat in 2 tablespoons of oil, and add the garlic, mushrooms and carrots. Stir fry for 30 seconds, and add the bamboo shoots, napa cabbage, and Shaoxing wine. Continue stir-frying for a minute. Adjust the heat to simmer the mixture, as the napa cabbage will release a lot of moisture.
- Stir in the soy sauce, sesame oil, salt, white pepper, and sugar. At this time, you have the option of adding 1/4 cup of the decanted water from soaking the dried mushrooms. It strengthens the mushroom flavor, so this is purely according to your personal preference. You may also have to simmer the filling longer to reduce the additional liquid.
- Continue simmering the filling for another 3 minutes--until the napa cabbage is completely wilted--and stir in the corn starch slurry to thicken. How much slurry you add depends upon the wetness of the filling (this varies if your cabbage had more moisture or if you did add the optional mushroom water), but there should be no standing liquid at all.
- Transfer the filling to a large shallow bowl, and let cool. Place into the refrigerator to cool further-at least one hour. It's best to start with a cold filling for easier wrapping. The key to wrapping spring rolls is making sure that they're tight, yet not overstuffed. It's best to use fresh spring roll wrappers if you can, as freezing the wrappers can result in the spring roll skin being a bit too damp.
- Place the wrapper on a flat surface so that a corner is facing toward you. Use about two spoonfuls of the mixture per spring roll, and spoon it about 2 inches from the corner that is closest to you. Roll it over once, and, like you're making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of the cornstarch water onto the corner of the wrapper that is farthest from you to seal it.
- In case you're wondering, we did try egg wash instead of the cornstarch mixture to seal the spring roll but the egg wash "stains" the spring roll, so it's best to use the cornstarch mixture.
- Place each roll on a tray. This recipe makes about 18-20 spring rolls. You can also freeze these spring rolls on the tray overnight, and transfer them to a zip-lock bag when they are completely frozen for future use. We usually fry some fresh and freeze the rest, unless we are hosting a party, in which case, these go like hot cakes!
- To fry the spring rolls, fill a small pot (which requires less oil) with oil until it's 2 to 3 inches deep. Heat the oil slowly over medium heat until it reaches 325 degrees. Gently add the spring rolls one at a time, frying in small batches. Carefully roll them in the oil so they cook evenly until golden brown and transfer them to a plate lined with paper towels.
- Prepare the dipping sauce by adding all ingredients to a small sauce pan. Mix and heat until just simmering and pour into a small bowl. Serve the spring rolls hot with the dipping sauce!
Nutrition Facts : Calories 155 kcal, Carbohydrate 19 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 425 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ASIAN PORK AND SHRIMP SPRING ROLLS
You might want to consider doubling this recipe, I ate practically all of these myself they are that good!. Don't be tempted to over-stuff the wrappers with filling or they will not seal properly. Plan ahead the filling needs to chill for a minimum of 4 hours before using.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 51m
Yield 14-15 serving(s)
Number Of Ingredients 14
Steps:
- Finely chop the fresh shrimp.
- In a bowl stir together the chopped shrimp 1 egg, pork and the next 8 ingredients; mix well to combine.
- Cover and chill for a minimum of 4 hours to blend the flavors before using.
- Spoon about 1 tablespoon of mixture in the center of each spring roll wrapper.
- Fold the top corner of each wrapper over the filling, tucking tip of corner under the filling, then fold left and right corners over filling.
- Lightly brush remaining corner with beaten egg.
- Tightly roll filled end toward remaining corner, then gently press to seal.
- Pour about 2-inches of oil in a skillet and heat to 350 degrees.
- Fry the spring rolls a couple at a time only for about 6 minutes or until golden brown.
- Drain on a brown paper bag or paper towels.
- DELICIOUS!
Nutrition Facts : Calories 119.4, Fat 4.6, SaturatedFat 1.6, Cholesterol 69.7, Sodium 400.6, Carbohydrate 10.7, Fiber 1.2, Sugar 1.4, Protein 8.8
PORK & SHRIMP SPRING ROLL WITH PEANUT SAUCE
This is Emeril Legasse's recipe from his 2005 television show on Vietnamese cuisine, and includes the ingredients for the fresh rolls called "Goi Cuon" and the sauce called "Nuoc Leo." These rolls turn out exactly like the ones you get in the finest restaurants. You can make the meat and vegetables ahead of time and keep them in the fridge, but only roll what you intend to serve immediately. The prepared rolls will harden quickly after less than 12 hours in the refrigerator. Don't let the long ingredient list scare you away. These rolls are incredibly simple to make, and are very healthy!
Provided by Faux Chef Lael
Categories Vegetable
Time 1h30m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 27
Steps:
- Place the pork tenderloin in a bowl with the shallot, garlic, fish sauce, sugar, black pepper, and oil, if using, and turn to coat. Cover with plastic wrap and marinate, turning occasionally, at least 1 hour and up to overnight in the refrigerator.
- Preheat a grill to high. Grill the tenderloin, turning occasionally, until just cooked through and an instant-read thermometer registers an internal temperature of 145 degrees F. Transfer tenderloin to a plate and set aside to cool to room temperature before proceeding. Once cooled, slice tenderloin into 1/8-inch thick slices and set aside, covered and refrigerated, until you are ready to assemble the spring rolls.
- Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.
- Assemble the rolls 1 at a time: Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.) Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained) vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients and top with 2 slices of pork. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel. Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately - either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.
- Directions for Peanut Sauce: Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chiles and optional hot sauce.
- May be served warm or at room temperature.
- Yield: about 1 1/4 cups.
LUMPIANG SHANGHAI (FILIPINO SPRING ROLLS)
This is an all time favourite of my Canadian family. This recipe uses about 1 package of spring roll wrapper which can be found in most western and Chinese groceries.
Provided by Pinaygourmet 345142
Categories Pork
Time 35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Combine all ingredients for lumpia (spring roll) filling.
- Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
- Deep fry in hot oil until golden brown.
- Drain.
- Cut into shorter lengths before serving.
- Prepare Sweet and Sour Sauce:.
- Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
- Serve with lumpia.
Nutrition Facts : Calories 92.8, Fat 5, SaturatedFat 1.8, Cholesterol 43.6, Sodium 497.9, Carbohydrate 5.8, Fiber 0.2, Sugar 5, Protein 5.9
LUMPIA (SHANGHAI VERSION)
A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!
Provided by MINKCHAN
Categories Appetizers and Snacks Wraps and Rolls
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
- Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
- Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 14.6 g, Cholesterol 37.7 mg, Fat 17.8 g, Fiber 0.7 g, Protein 10.2 g, SaturatedFat 5.1 g, Sodium 1036.9 mg, Sugar 0.6 g
SHANGHAI SPRING ROLLS (OR EGG ROLLS)
When I had my restaurant my customers said these were the best they ever had. The recipe is adapted from "The Chinese Menu Cookbook" by Joanne Hush and Peter Wong. In case anyone is interested, the difference between an egg roll and a spring roll is the wrapper. Spring rolls use a very light, delicate wrapper that requires a lot of care to keep from getting holes poked in it. Egg roll wrappers are an egg noodle dough, exactly the same as wonton wrappers but larger in size. This filling can be used with either. The secret is to squeeze out the moisture after cooling so it doesn't soak through the wrapper during deep frying. They should be deep fried at relatively cool temperature (325° - 350°F) until about half cooked. Then either refrigerate or freeze until ready to serve. Finish the deep frying at 375; this double process insures a well cooked, hot inside with a golden brown crispy outside. (Defrost if frozen). Warning: use only raw pork, chicken and shrimp or you will be very disappointed with the results. It's tempting to buy cooked TT shrimp but resist the temptation!
Provided by tgobbi
Categories Chinese
Time 1h30m
Yield 12-14 pieces
Number Of Ingredients 15
Steps:
- Use the highest flame for the stir frying process.
- Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing.
- Follow with shrimp.
- Remove to a sieve.
- Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
- Stir in sauce.
- When it boils, thicken it with the binder.
- Stir cooked meats back in, followed by sesame oil.
- Set aside to drain and cool.
- Assemble in skins using beaten egg to seal.
- Deep fry at about 325°F until half cooked.
- (Can be frozen at this point. Defrost before continuing).
- When ready to serve, deep fry at 375 until golden brown and crisp.
- Blot well on paper towels.
SHANGHAI PORK AND SHRIMP SPRING ROLLS
I decided to make another variation on classic spring rolls other than mine that I've been using and chose this recipe based on ingredients used. The recipe comes from A. Nguyen "Asian Dumplings". Although her recipes calls for 18-20 spring rolls, I find 18 better than 20 unless you increase the ingredient amount a bit more or prefer thinner spring rolls. I have altered the recipe somewhat to make it easier for my own cooking method and taste. There are several variations on shaping spring rolls and I've decided to use a method that may be easiest to work for most people. Tastes wonderful with Sweet and Sour Sauce, Recipe #447509 I've posted from the same book.
Provided by Rinshinomori
Categories Pork
Time 20m
Yield 18-20 spring rolls
Number Of Ingredients 17
Steps:
- Combine sugar, 1/2 teaspoon cornstarch, soy sauce, pork, and shrimp in a bowl and stir. Set aside.
- In a bowl, rehydrate shitake mushrooms in hot water just enough to cover until softened. Depending on mushrooms used this can take anywhere between 15-30 minutes to soften. Reserve the liquid for dissolving cornstarch. Cut off the stem and cut into very thin match stick pieces.
- In a small cup dissolve 1 1/2 T cornstarch with 3 T of reserved mushroom soaking liquid. This will be used to thicken the filling mixture.
- Heat 1 1/2 T oil in a large skillet over medium high heat and add ginger and garlic. Cook for about 30 seconds until fragrant but not browned and add pork and shrimp mixture. Stir constantly to separate the pork pieces and shrimp into nuggets and cook for about 2 minutes. Do not overcook. Transfer to a dish.
- Add the remaining 1 1/2 T oil to the skillet on medium high heat. Add shitake mushrooms, bamboo shoots, bean sprouts, salt and pepper. Cook 5 minutes stirring constantly. Return the pork and shrimp mixture to the skillet and stir to combine. Lower the heat and give the cornstarch mixture a stir and pour over the filling. Cook for about 30 seconds to bind the mixture. Transfer to a bowl to cool completely.
- In a small cup combine 1 T cornstarch with 1/2 C water to seal spring roll skin.
- Lay a spring roll skin on the work surface making sure one of the pointy corner is facing you. Put about 2 T of filling slightly below the center towards you and form into log shape using your fingers.
- Lift the bottom edge towards you up and over the filling tucking the point under it. Fold in the sides and brush the upper edges with cornstarch and water mixture. Roll away from you (bottom up) to seal. Set the finished rolls seam side down on the baking sheet covered with wax paper or aluminum foil and keep covered with a kitchen towel to prevent drying.
- Heat 1 inch of oil in a deep skillet over medium high to about 350F degrees. Slide in a few spring rolls and fry, turning as needed for about 3 minutes or until golden brown and very crisp.
- Remove from the oil and drain. Continue with the remaining rolls. To serve, cut diagonally in half. Serve with a vinegar or dipping sauce of your choice.
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SHANGHAI-STYLE SPRING ROLLS: A FAMILY RECIPE - THE WOKS …
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5/5 (9)Calories 128 per servingCategory Appetizers And Snacks
- Mix the pork with the marinade ingredients and let sit for 20-30 minutes. Shred the cabbage and slice your mushrooms.
- Over medium heat, add 4 tablespoons of oil to your wok. Brown the pork. Then add the mushrooms and cook for another couple of minutes until fragrant. Add the napa cabbage and stir well. Season with salt, white pepper, shaoxing wine, and soy sauce. Stir everything together, cover the lid and let it cook over high heat for 2 - 3 minutes, or until the cabbage is wilted.
- Uncover the lid and add the cornstarch slurry. Stir. The mixture will start to thicken. You don’t want there to be extra liquid in the mixture, so add more of the cornstarch/water mixture if need be. Lastly, add sesame oil and stir everything thoroughly. Turn off the heat and let the mixture cool completely.
- The key to wrapping spring rolls is making sure that they’re really tight and not overstuffed. Place the wrapper in front of you so that a corner is facing toward you. Use about one and a half tablespoons of the mixture per spring roll, spoon it about an inch and a half from the corner closest to you. Roll it over once, and like you’re making a burrito, fold over both sides. Continue rolling it into a cigar shape. With your fingers, brush a bit of water to the closing corner of the wrap to seal it. Place each roll on a tray seam-side down. This recipe makes about 25 spring rolls (you can also prepare them ahead of time and freeze them).
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- Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.
- Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.
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