HOMEMADE SPRING ROLL WRAPPERS
This is an easy and quick recipe for making homemade spring roll wrappers. Homemade is always better.
Provided by stelladias77_
Categories Asian
Time 1h24m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Sift the flour into a mixing bowl and add salt. Mix. Add water little by little. Use more water necessary. Mix thoroughly to make a thin batter. Cover and let rest about 30 minutes.
- Next spray a non-stick pan with cooking spray or butter and heat on medium low heat. After one or two minutes turn the heat down to low and drop 1 1/2 tablespoons of the batter onto the middle of the pan. Quickly spread the batter with a spoon into a thin wrapper about 6 inches in diameter.
- Cook until the wrapper is dry and starts to shrink from the the sides of the pan. Remove the completed wrapper to a plate. Repeat this procedure until all the batter is used. Then use these to prepare your favorite spring roll recipe. Enjoy.
SPRING ROLL WRAPPERS
This is a simple recipe for preparing homemade flour spring roll wrappers. Be sure to plan ahead, as the dough needs to chill several hours or overnight.
Provided by PATTY5
Categories Appetizers and Snacks Wraps and Rolls
Time 4h45m
Yield 12
Number Of Ingredients 3
Steps:
- Sift bread flour into a medium bowl and make a well in the center. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary. Knead until elastic and pliable. Cover with plastic wrap and chill in the refrigerator 4 hours, or overnight.
- On a lightly floured surface, roll the dough into an approximately 14x14 inch square. Cut into 12 equal squares. Roll each square into a very thin 6x6 inch square. Cover with plastic wrap and refrigerate until ready to use.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 7.3 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 6.1 mg, Sugar 0.1 g
SPRING ROLLS
Provided by Food Network
Categories appetizer
Time 2h30m
Yield 20 to 24 rolls
Number Of Ingredients 37
Steps:
- Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.
- Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.
- In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.
- Prepare the aromatic mixture. In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree. Saute mixture for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.
- Prepare the Hot Chinese Mustard Sauce. In a bowl, combine all the ingredients except the oil. Stir until well blended. Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.
VIETNAMESE FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
SPRING ROLL WRAPPER CUPS
Its a great way to serve appetizers and so easy to make, a light crisp cup thats totally crunchy, with no oil brushed on it at all. Baked in either a muffin or pattie tray
Provided by JoyfulCook
Categories Asian
Time 8m
Yield 24 cups
Number Of Ingredients 2
Steps:
- I had to put two items of spring roll wrappers as the format would not accept just one ingredient!
- Using either muffin or pattie pans simply cut squares of spring roll wrappers - at least 4 or more squares to a sheet.
- I cut about 6 sheets at one time and gently pull the sheets apart then carefully line the pans
- Bake in a preheated oven (200c) for just a few minutes until you see them turning a light brown. Emply onto a rack and leave to cool.
- Fill with anything from thick dips to philly cheese with prawns or smoked salmon or even cold chilli beans.
- Great to serve with drinks before a meal or you can make larger ones and serve them as starters.
Nutrition Facts : Calories 7.8, Cholesterol 0.2, Sodium 15.2, Carbohydrate 1.5, Fiber 0.1, Protein 0.3
LUMPIA (IN SPRING ROLL WRAPPERS)
There are many combination's of Lumpia fillings and after trying many I came up with this, reminds me of how they tasted when I was in the Philippians. I prefer the authentic Lumpia wrapper (spring roll wrapper) as they are very thin and fry up nice and crisp. Opposed to the egg roll and wanton wrappers.
Provided by Papa D 1946-2012
Categories Lunch/Snacks
Time 1h33m
Yield 50 Lumpia rolls
Number Of Ingredients 12
Steps:
- Combine meat, vegetables, sauces and spices in a large bowl. Cover and refrigerate for 30 minutes to 1 hour for flavors to set.
- Prepare wrapper as per package instructions and place on a work surface (should look like a diamond). Place 1 tablespoon of filling at the lower one third of the wrapper shape into a small strip about 3 inches long.
- Fold bottom edge up, and then fold right side over followed by left side, then roll to complete. Seal end flap with water. (See note.) Finished Lumpia roll should be about 4 inches long.
- After you have assembled all the Lumpia, heat your oil (I use deep fryer) to 375 degrees. Cook until golden brown, don't over crowed, turning often, approximately 3 minutes. Drain on paper towels.
- Place remaining uncooked Lumpia in a freezer bag and freeze. I will heat my fryer and place these right in frozen, a few at a time and they come out great.
- For a dipping sauce I use Mae Ploy* sweet chili sauce or a good sweet and sour sauce.
- * Purchased at local Asian or Filipino store.
- Note: the wrapper packages usually have instructions for rolling the wrap.
Nutrition Facts : Calories 26.1, Fat 1.7, SaturatedFat 0.7, Cholesterol 7.7, Sodium 49.4, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 2.2
THAI SPRING ROLLS
I've been making these since I was a young girl- My husband and all his friends get really excited when I tell them I will be making these. They may be made in advance, frozen, then deep fried straight from the freezer. Seasonings can be easily varied or substituted- except for the prepared mustard.(note: when freezing- freeze single layers in a freezer bag, or in a tupperware with the layers separated by plastic wrap)
Provided by Jennycakes
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak bean thread noodles in warm water for 10 minutes, drain, and cut into approximately 1" sections.
- Mix ground pork, noodles, vegetables, and seasonings in a large bowl.
- Place 2 tsp of filling in corner of spring roll wrap, roll to middle, fold in side corners, use the beaten egg to seal the top corner as you finish rolling the spring roll.
- Deep-fry the spring rolls in batches so that they don't stick together, and drain on papertowels. Serve while still hot with Sweet chili sauce for chicken (found in most Asian food stores).
- Alternatively, freeze the rolls prior to deep-frying. Fry when needed, and they will be just as good as if you had rolled them that day.
SPRING ROLL WRAPPERS
OK, it's easier to go out and buy these wrappers ready made. However, I do like to make things from scratch, at least (I hope, I think, I imagine) that I know what I am eating. Besides, it's fun to experiment in the kitchen! Preparation time does not include cooling/resting time
Provided by Chef Dudo
Categories Breads
Time 25m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Sift rice flour, flour and salt together twice.
- In a separate bowl, mix the eggs, oil and water.
- Pour this mixture into the dry ingredients to form a batter.
- Mix thoroughly to get all the lumps out.
- Cover and set aside in a cool place for an hour.
- Heat a nonstick frying pan and drizzle or spray a little cooking oil on it.
- Pour in a little batter and quickly swirl it around to make a thin pancake.
- You don't have to flip it to cook the other side and it should not brown.
- Remove it from the pan when it looks like it has set.
- Repeat until all batter is used.
- Use immediately by filling them with your choice, otherwise they keep for a day in the refridgerator.
- They freeze well, just remember to separate them with clingfilm between the wrappers.
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