Eastern culinary specialists have a signature dish - spring rolls. If you love tasty and healthy food, then be sure to include this dish in your diet.
To make delicious spring rolls, you need to prepare the dough correctly.
- salt – 0.5 teaspoon;
- wheat flour – 310 g;
- vegetable oil – 2 tbsp. spoons;
- water – 310 ml.
Preparation:
- Salt the flour. Pour in water and knead the dough. Add oil and knead again.
- Place in a container and add water until the mixture is completely covered. Leave it in the room for four hours.
- Drain off excess liquid. Knead the dough. At this stage it is better to use a combine.
- Heat the frying pan well. Its temperature should be 100 degrees. Take the dough in your hand and throw it onto the surface. Scroll and tear off. The film remaining on the surface of the pan is the pancake necessary for the rolls. Bake for a minute. Remove from the pan and cover with a towel.
If the dough sticks to your hands and not to the pan, then the temperature is too high. Cool the surface for about a minute between pancakes each time.
You can buy ready-made sauce for spring rolls: plum, hoisin, chili, sesame paste, lemon-ginger. Or cook it yourself; Teriyaki sauce is popular for this dish.
Ingredients:
- ginger – 1 teaspoon;
- starch - 3 teaspoons;
- water – 0.4 cups;
- honey - 1 tbsp. spoon;
- cane sugar - 0.4 cups;
- wine vinegar - 1 tbsp. spoon;
- olive oil – 1 teaspoon;
- garlic – 2 cloves;
- soy sauce – 0.5 cups.
Preparation:
- Take a finely ground grater. Grind ginger and garlic cloves. Mix with all other products.
- Place on the fire and simmer for six minutes. Cool. Place in a glass container and cover tightly with a lid.
You can wrap the filling in rice pancakes:
- mushroom;
- meat;
- vegetable;
- fish;
- from rice noodles;
- seafood;
- from fruits or berries.
But this is not the entire list. Depending on your imagination, you can create various combinations of fillings. They even make it with beans and soy cheese. It is customary to serve not only fried, but also raw.
Spring rolls with shrimp
The dish is suitable for seafood lovers. Thanks to the products included in the composition, it turns out to be very useful.
Ingredients:
- rice paper - 10 sheets;
- mint;
- shrimp – 20 pcs.;
- cilantro – 25 g;
- salad – 10 sheets;
- wheat sprouts – 55 g;
- rice noodles – 160 g;
- carrots – 2 pcs.
Preparation:
- Boil the shrimp. Peel and cut lengthwise.
- Pour boiling water over the rice noodles and leave for five minutes. Rinse and set aside for a while.
- Carrots and cabbage will be needed in the form of straws.
- Take a large container and fill it with warm water. Place a sheet of rice paper down. Hold for seven seconds. It should become soft. Place on a plate.
- Place some rice noodles, vegetables, wheat sprouts and chopped herbs on the edge. Make a turn and place some shrimp halves. Roll to the center of the sheet. Fold the side parts inward and screw until the very end. Repeat the process with all sheets.
Cooking with rice paper chicken
You can try rice paper rolls not only in a restaurant, but also prepare them at home.
Ingredients:
- vegetable oil for deep frying – 0.5 liters;
- rice paper – packaging;
- green onions – 35 g;
- soy sauce – 1 tbsp. spoon;
- carrot – 1 pc.;
- basil – 15 g;
- chicken breast – 1 pc.;
- cilantro – 35 g;
- fish sauce – 1 tbsp. spoon;
- garlic – 1 clove;
- Chinese cabbage – 0.5 heads;
- ginger – 1 root.
Preparation:
- Cut the chicken meat into small pieces. The size should be like a pea. Chop the white part of the green onion. Grate the garlic clove and ginger root. Chop the carrots. Shred the cabbage.
- Pour oil into a frying pan and heat. Add ginger, garlic and onion. Stir. After two minutes, add the chicken. Fry until the chicken pieces are done. Pour in oyster sauce. Stir and remove from heat. Transfer the roast to a plate.
- Pour oil into a frying pan and heat. Place vegetables. Fry and add soy sauce. Stir and remove from heat.
- Mix two roasts with cilantro and basil. Dip rice paper one sheet at a time into warm water until softened and place on a flat surface. Place the filling on the edge and wrap it into a roll.
- Deep fry the pieces for two minutes. Serve the rolls sprinkled with chopped green onions.
Vegetable spring rolls
Delicious and healthy vegetable rolls will help diversify the diet of vegetarians and people who follow a healthy lifestyle.
Ingredients:
- red cabbage – 55 g;
- rice paper - 10 sheets;
- mint;
- cucumber – 1 pc.;
- cilantro;
- avocado – 1 pc.;
- basil;
- carrot – 1 pc.
Preparation:
- Chop vegetables, avocados and herbs.
- Dip a sheet of paper in warm water and hold for a while. Remove and place on a plate. Place vegetables on the edge and roll up. Repeat with remaining sheets.
Healthy spring rolls with quinoa
Spring rolls made from rice paper will serve well as an appetizer on the holiday table.
Ingredients:
- rice paper - 10 sheets;
- hot chili sauce – 1 teaspoon;
- quinoa – 160 g;
- cilantro – 20 g;
- olive oil – 1 tbsp. spoon;
- cucumber – 2 pcs.;
- water – 2 mugs;
- honey - 2 tbsp. spoons;
- carrot – 1 pc.;
- red bell pepper – 1 pc.;
- lime – 1 pc.;
- soy sauce – 3 tbsp. spoons;
- nut butter – 125 g.
Preparation:
- Heat the oil in a frying pan and fry the quinoa. It will take three minutes. Pour in water. Boil. Cover with a lid and simmer for a quarter of an hour. The liquid should be absorbed.
- Chop vegetables. You need a thin straw.
- Pour two tablespoons of soy sauce into the nut butter. Add hot chili sauce, juice from half a lime and honey. Stir. If the mass is too thick, you can dilute it with water.
- Pour the juice from half a lime and a spoonful of soy sauce into the quinoa.
- Place the rice leaf in warm water and hold until soft. Place on the table.
- Place some quinoa, chopped herbs and some chopped vegetables on the edge. Roll the roll to the center. Fold in the edges and twist until the end.
Fried spring rolls
Rice paper is sticky, so the rolls are fried in a large amount of oil, which is preheated.
Ingredients:
- curry;
- rice paper - 10 sheets;
- olive oil;
- celery – 0.5 roots;
- cabbage – 0.4 fork;
- turmeric;
- carrot – 1 pc.
Preparation:
- Using a Korean grater, chop the celery and carrots. Fry in a frying pan in oil.
- Shred the cabbage. Place in a frying pan and fry for five minutes. Sprinkle with spices.
- Place the leaf in warm water. Leave until soft. Place the filling on the edge and roll up.
- Pour oil into the frying pan and heat it up. Place the pieces and fry for two minutes on each side. Serve fried rolls with sauce.
Smoked salmon recipe
Smoked fish gives the appetizer a special flavor.
Ingredients:
- rice paper – 6 sheets;
- basil;
- Chinese cabbage – 6 sheets;
- sesame – 1 tbsp. spoon;
- smoked salmon – 90 g;
- cucumber – 1 pc.;
- carrot – 1 pc.
Preparation:
- Cut a piece of salmon into six pieces. You will need cucumber and carrots in thin strips.
- Soften a sheet of paper in warm water. Place on the table. Cover with a leaf of Chinese cabbage. Place a piece of salmon on the edge. Carrot and cucumber. Roll to the center. Fold the sides into the center and roll the entire roll.
- Repeat the process with the remaining products.
Vietnamese spring rolls
This variation will appeal to all lovers of Asian cuisine. Deep-fried preparations are immediately served on the table.
Ingredients:
- rice paper – packaging;
- Shiitake mushrooms – 55 g;
- dry garlic;
- soy sprouts – 0.5 cups;
- spices;
- carrot – 1 pc.;
- onion – 1 pc.;
- salt;
- olive oil;
- red pepper – 1 pc.
Preparation:
- Chop vegetables and mushrooms. Mix with spices and garlic.
- Place a rice leaf in water and soften. Place the filling on the edge and form a roll.
- Heat oil in a frying pan. Place the pieces and fry for three minutes.
A simple version with crab sticks
The appetizer is served hot. It turns out very crispy, tender and juicy. Will be a decoration for any table.
Ingredients:
- curd cheese – 2 tbsp. spoons;
- crab sticks – 4 pcs.;
- sunflower oil – 150 ml;
- rice paper - 4 sheets;
- salt - a pinch;
- cucumber – 1 pc.
Preparation:
- Cut the cucumber into strips. Place the leaf in warm water and hold until soft. Transfer to a plate. Place a crab stick, a small spoon of cottage cheese and a couple of cucumber strips on the edge. Twist. Repeat the process with the remaining products.
- Heat the oil and fry the pieces.
How to cook a sweet dish
A sweet treat that children will love.
Ingredients:
- banana – 1 pc.;
- rice paper – 4 pcs.;
- powdered sugar – 2 tbsp. spoons;
- curd cheese - packaging;
- orange – 1 pc.;
- pear – 1 pc.
Preparation:
- Soak the rice sheets in water and place them on a flat surface.
- Pour powdered sugar into the cheese and stir. Spread over the surface of the sheet.
- Cut the fruit into strips and place on a sheet. Form rolls.
Fried spring rolls or spring pancakes, a dish common throughout Southeast Asia, have begun to gain popularity in Russia. And since you can only buy dough for spring rolls in specialized stores, which is not accessible to everyone, I decided to teach you how to bake spring pancakes by hand.
The first time may seem difficult, but then this process will not take more time than preparing one regular pancake. But for the dough we will need, basically, only flour and water, and not some exotic ingredients.
The filling for spring rolls can be different - meat, vegetables and even fruit, but first I advise you to prepare it according to my recipe.
Dough for spring rolls
Ingredients (for 20 pcs.):
- 300 grams of wheat flour,
- 300 ml water,
- 1/2 tsp. salt,
- 2 tbsp. vegetable oil.
Cooking method:
Important Notes:
- Gluten-free flour is not suitable for spring rolls because gluten is what allows the dough to stick to the pan.
- If the dough sticks to your hands but not to the pan, then the temperature of the pan is most likely too high. Remember to cool the pan between pancakes for 30-60 seconds each time.
- The resulting dough can be used immediately, or can be frozen for a long time in a plastic bag. It will turn out just like in the store)
Such a simple and delicious dish spring rolls, is one of the important elements of the cuisine of any Asian country. In their traditional form, spring rolls are small rolls of rice pancakes filled with vegetables. However, in the modern world such rolls are made not only with vegetables, but also with seafood or chicken. If you plan to prepare the dish as closely as possible to the original recipe, we recommend that you use rice pancakes. They can be purchased in specialty stores that sell products for making Asian dishes, and even in regular supermarkets, where rice pancakes are often called “rice paper.” This base for spring rolls really looks like paper, so before use it must be immersed in water for a while (depending on the manufacturer, read the instructions on the package).
For those who prefer wheat flour, a less traditional, but no less tasty option with a wheat dough base is suitable.
Dough for spring rolls - recipe
wheat flour - 300 ml,
vegetable oil - 2 tbsp. l.,
How to prepare dough for spring rolls:
Take a large bowl. Sift flour into it so that it is “saturated” with air, mix the flour with a whisk. Then add salt and mix again. After this, carefully add water while kneading the dough.
Add vegetable oil and knead the dough thoroughly. This is best done by hand, but you can also use a food processor. After that, the dough should be filled with water and left for 4 hours at room temperature. If you leave it in the refrigerator, the time increases to 8-10 hours.
Then drain all the water and knead the dough again. In the finished version, it should lag behind the walls of the bowl, but stick to your hands almost completely. Now you can fry pancakes.
A particular difficulty is to determine the desired heating temperature for the frying pan; it should not be too hot. If you can hold your finger close to the surface for at least a second without getting burned, then the temperature is right. There is no need to pour oil into the pan.
The dough needs to be lowered into the frying pan, scrolled and removed; a very thin layer of dough will remain on the surface - this is the future pancake. Fry for no more than one minute to prevent the pancake from burning. Place the prepared spring roll base on a plate and cover with a towel to make it soft.
So, the pancakes are done, it’s time to start preparing the rolls themselves. To do this, you need to decide on the filling. For example, you can prepare traditional spring rolls with vegetables, the recipe for which is presented below.
Spring rolls with vegetables - step by step recipe
rice pancakes or wheat flour pancakes - 12 pcs.,
carrots - 100 gr
white cabbage - 400 gr
champignons - 100 gr
ground black pepper - 1 pinch
soy sauce - 1 tbsp. l.
vegetable oil - 2 tbsp. l.
Cut the vegetables into strips, heat the vegetable oil in a frying pan. First, place the mushrooms in a frying pan and fry them lightly. If water appears, it should boil away. Then add carrots and cabbage to the mushrooms and quickly fry them over high heat.
Transfer the contents of the frying pan to a bowl, add soy sauce and ground black pepper, stir.
Rice pancakes need to be immersed in water to soften them a little. The filling should be placed in the middle of the pancake, leaving a few centimeters from each edge. Then roll up the pancake and press it down lightly.
Spring rolls with shrimp - step by step recipe
Cherry tomatoes - 12 pcs.,
shrimp - 36 pcs.,
bell pepper - 2 pcs.,
The avocado needs to be peeled and the pit carefully cut out. Cut the pulp into thin slices and lightly sprinkle with lemon juice. Cut the tomatoes into small slices, and the bell peppers into cubes. The shrimp must be thawed (unpeeled).
Place shrimp and chopped vegetables on the prepared base. If desired, you can add mayonnaise or sauce of your choice. Roll the spring rolls and press lightly on top.
Spring rolls with chicken - step by step recipe
rice pancakes or wheat flour pancakes, the recipe for which is presented above - 10 pcs.,
white cabbage - 200 g,
chicken fillet - 200 gr,
garlic - 2 cloves,
carrots - 200 gr,
bean sprouts - 100 g,
glass noodles - 1 skein,
lime juice - 1 tbsp. l.
Chicken fillet needs to be boiled and left to cool. Cut vegetables into small strips. Crush or coarsely chop the garlic. Pour hot water over the glass noodles and let sit for 10-15 minutes.
In a large frying pan (it's best to use a wok), heat the vegetable oil and add the chopped garlic. After 30 seconds, add all the vegetables to the pan and fry them over high heat for about 2-3 minutes. Vegetables should remain crispy, so there is no need to cover the pan with a lid.
Transfer vegetables to a bowl. Cut the glass noodles into small pieces and tear the chicken meat with your hands. Stir the filling and add lime juice; if desired, you can add soy sauce or salt. Place all the filling on the prepared pancakes and roll them up.
Each person can choose spring rolls according to the recipe that he likes best. Each country has its own specific cooking methods, as well as sets of ingredients. If you are looking spring roll recipe with photo, then on our website you will find many different options.
For the filling, you can use both traditional Asian vegetables, for example, shiitake mushrooms, and options more familiar to Europeans, such as champignons or oyster mushrooms.
Spring rolls can differ not only in composition, but also in preparation. The classic recipe does not involve heat treatment of ready-made rolls, but fried spring rolls are typical for Thai cuisine.
It is worth noting that fried spring rolls require cooking in a very large amount of oil. The rolls themselves should literally float in it. Fry them for 2 minutes on high heat for best results.
Now many people have learned to prepare rolls and sushi at home. But not all ingredients can be found in stores. For example, I will tell you how to prepare dough for spring rolls.
INGREDIENTS
Sift flour with salt. Add water, knead the dough. Also add oil and stir. Then fill the dough with water to cover it and leave for 4 hours.
Then drain the water. Beat the dough with a mixer or by hand so that it does not stick.
Preheat the pan to 100 degrees. Take all the dough in your hand and roll it over the surface of the pan. The film that remains is the pancake.
Bake each pancake for 3 minutes on one side.
Dough for spring rolls
Fried spring rolls or spring pancakes, a dish common throughout Southeast Asia, have begun to gain popularity in Russia. And since you can only buy dough for spring rolls in specialized stores, which is not accessible to everyone, I decided to teach you how to bake spring pancakes by hand.
The first time may seem difficult, but then this process will not take more time than preparing one regular pancake. But for the dough we will need, basically, only flour and water, and not some exotic ingredients.
The filling for spring rolls can be different - meat, vegetable and even fruit, but first I advise you to prepare classic vegetable spring rolls according to my recipe.
Dough for spring rolls
Ingredients (for 20 pcs.):
- Sift the flour into a bowl, mix with salt, add water and knead into a soft dough using a food processor or your hands (spatula). Then add vegetable oil and mix well again. Pour water into the dough so that it covers it completely. Leave for 4 hours at room temperature or overnight in the refrigerator.
Dough for spring rolls. First stage
Dough for spring rolls. Second phase
Dough for spring rolls. Third stage
Dough for spring rolls. Fourth stage
Dough for spring rolls. Fifth stage
Fried spring rolls, homemade recipe
Spring rolls are a delicious classic Thai snack that can be found in almost every restaurant. This dish came from China to Thailand and gained immense popularity.
Spring rolls are always prepared with a filling of vegetables; if desired, you can add shrimp, mushrooms or minced meat. Below is a universal recipe for making vegetarian spring rolls with vegetables, as well as preparing spring rolls with chicken and shrimp.
The dough for spring rolls is made from rice flour. It is possible to make the dough at home, but it is very difficult. Later I will write a recipe with a photo on how to prepare dough for spring rolls, but if possible, it’s easier to buy ready-made dough.
Spring rolls with vegetables - ingredients
Filling for spring rolls, food preparation
Soak shiitake mushrooms in warm water until soft, about 15 minutes, then strain and lightly squeeze the water from each mushroom and cut into slices.
Coarsely chop bunches of greens, grate garlic, ginger and cabbage.
Cut the carrots into strips.
Soak the rice noodles in cold water for 15 minutes, then cut into 5 cm long pieces with scissors.
Spring rolls, preparation
Heat vegetable oil in a frying pan and fry chopped garlic over medium heat until slightly golden brown. Add mushrooms, carrots, soy sauce, fish sauce, salt to taste, lime, sugar and pepper. Fry until half cooked. Then add soy sprouts and greens. Mix everything well, simmer for another minute and transfer to a bowl. The filling for spring rolls is ready.
On a flat surface, lay out the dough to wrap the spring rolls, put the filling on top, first fold the top and bottom corners, then roll the spring rolls into a tube, as in the foreground of the photo. Or wrap the filling in the form of a bag, in the photo in the background.
Fry spring rolls in vegetable oil, poured about 1 cm thick, until golden brown. Place the finished spring rolls on a paper towel to absorb excess oil. Serve spring rolls with sweet Thai chili sauce or ketchup.
Spring rolls with shrimp or chicken
Spring rolls with chicken or shrimp are prepared according to the same recipe as the spring rolls with vegetables described above. After frying the garlic, you need to add minced meat, or chopped meat, or shrimp.
The number of shrimp should be the same as the number of spring rolls, and their size should be 4-5 cm. One shrimp is placed in each spring roll while rolling the dough with the filling. The photo below shows spring rolls with vegetables - tubes in front, and spring rolls with shrimp and minced meat - in the back, in the form of bags.
Recipe for making spring rolls at home
Today I will tell you and show you how to make spring rolls at home. I first tried this Asian dish three years ago, while on vacation in Thailand. Then I didn’t yet know what it was and what they were eaten with. I bought a couple of rolls purely at random (I came across vegetarian ones) and was somehow not very impressed with their taste, since I was expecting something “exotic”, but received “a simple salad in a transparent edible envelope.” But later I learned that there are a great many types of spring rolls with a wide variety of tastes and methods of preparation. Well, if you cook them yourself, then the number of recipes is limited only by your imagination.
What are spring rolls?
As I already wrote, “spring rolls” (also known as “spring rolls”, also known as “nems”) are an Asian dish consisting of a filling wrapped in rice paper.
Spring rolls can be vegetable (vegetarian), meat or with seafood, sweet (with fruits and berries), complex (with a large number of different ingredients). Classic version of this dish: vegetable filling plus some protein ingredient (chicken, fish, shrimp, crab sticks, etc.).
They are usually served raw, or they can be fried or steamed. The raw version of spring rolls is more common in Thailand, and the fried version is more common in Vietnam, where they are called “nems”.
Filling for spring rolls
The classic filling for spring rolls should be like this: vegetables (carrots, cucumbers, lettuce, tomatoes, greens, bean sprouts, green onions) are cut into small strips and wrapped in rice paper. As the main ingredient (if this is not a vegetarian option) add: a piece of red fish, chicken, crab sticks, caviar, shrimp, tuna (canned), egg, cheese, etc. For satiety and volume, in Thailand they often put thin rice noodles (like funchose) in a roll.
In fact, there is no classic recipe for this dish in nature. There is only rice paper and a set of products that you have. So, for example, in Japan, the filling is mainly made from fresh vegetables and seafood (including caviar and various seaweeds), in Thailand and Vietnam - vegetables (necessarily carrots and cabbage) + meat or shrimp, in China they make complex minced meat from rice, mushrooms, sea creatures and everything that is at hand.
The beauty of this dish lies in the fact that it can be quickly prepared according to the principle “I made it from what I had,” and at the same time you will always end up with a very tasty and beautiful appetizer that you won’t be ashamed to put on the table.
Sauce for spring rolls
You can also diversify the taste of your spring rolls using various sauces, these can be either ready-made store-bought ones, such as soy sauce, hot green sauce, sweet and sour, nutty, ginger, etc., or home-made sauces , for example, mayonnaise-garlic, sour cream, lemon, etc.
My favorite sauce recipe is this: Mix grated ginger and garlic with lime juice and soy sauce. Add chili pepper to taste. If you add sunflower oil (sesame, flaxseed, etc.) to this mixture, you will get an excellent dressing for any Asian-style salad.
Basic rules for making fresh spring rolls
Spring rolls and phyllo dough March 18th, 2012
I have an obsession - spring rolls. They are prepared differently in different countries. Somewhere they wrap it in the thinnest transparent dough made from rice flour, somewhere they make the dough from wheat flour. I’m not talking about fillings at all - there are vegetables, meat, and shrimp... But my fetish is deep-fried crispy pancakes with a spicy sweet sauce. I tried them many times, but never learned how to cook them. And the reason for this is the dough, supposedly “phyllo”, which I could not buy for a long time. We had this dough ourselves, but for some reason it seemed to me that it was a little different in spring rolls, I wanted to compare.
I knew that phyllo is sold in Azbuka Vkusa, the most expensive store in Moscow, but I had to pay 333 rubles. I didn't want it for 12 sheets of dough consisting only of flour and water.
But one day I couldn’t resist and bought it.
KANAKI "Filo" puff pastry 450g
"Filo" - thin sheets of unleavened dough made from premium flour. They are highly elastic and easily take any shape.
Widely used in Mediterranean cuisine for the preparation of both sweet and savory baked goods.
Interestingly, the name of this dough comes from the Greek "phyllon", translated meaning leaf.
Leave for two hours at room temperature before use. Brush the sheet of dough with oil, fold in half, brush again and fold. Place the filling in the middle, fold in the edges and roll into a roll.
Price 333-50
So, in front of me is phyllo dough - my cherished dream.
To prepare spring rolls I will use the following set of ingredients:
400 g raw shrimp
100 g shiitake mushrooms
200 g fresh cabbage
2 small carrots
1 stalk of stalked celery
1/3 sweet pepper
300 g green beans
bunch of green onions
ginger root 5 cm
1 tsp lemon zest
soy sauce
olive oil
Sesame oil
sunflower oil for deep frying
sweet and sour sauce and soy sauce for serving
The selection of vegetables may be seasonal. It would be nice to add golden bean sprouts and bamboo shoots, but I don’t have such goodness in Ruza.
Dried shiitakes were soaked in warm water for 4 hours.
The shrimp defrosted slowly in the refrigerator overnight. Then she cleaned and removed the intestinal vein.
I cut the vegetables into thin strips, but did not cut the beans. Ginger cut into small cubes. 
I fried the ginger in heated olive oil and then took it out with a slotted spoon.
Fry the shiitake in ginger oil until golden brown.
Add chopped vegetables to the fried mushrooms and fry them over high heat, stirring, until softened (5 minutes). Added beans and continued cooking for another 2 minutes. At the end I poured in 2 tbsp. soy sauce and cook over high heat for a couple more minutes. 
I chopped green onions.
I let the dressing cool down.
The hour has finally come... Drum roll. I unpacked the frozen dough, it was rolled into a roll.
It looks like tissue paper - thin and transparent.
I wet and wrung out the towel. She unrolled the dough on the table and covered it with a damp towel, taking out the first sheet. I folded the sheet of dough twice and brushed the edges with water. Placed 1 tbsp on the corner. vegetable dressing and 1 shrimp and wrapped in an envelope. She placed the envelopes on a plate and covered them with a damp towel.
I heated sunflower oil in a deep saucepan and lowered the first batch of pancakes. Fry for about 1 minute. from each side.
The finished pancakes (only a person with great imagination can call them rolls) were served with sweet sauce for spring rolls and soy sauce.
My impressions.
Apparently the sheet of dough needs to be divided in half and put less filling - then the pancakes will turn out smaller in size and will look more like rolls.
I either overcooked the dough, or it is what it is - hard, but crispy. The filling inside is delicious. Everything would be great if I cleaned the shrimp completely and didn’t leave the tails on them :)
I have another package of dough, and another recipe for making dough for spring rolls - today there will be a second series.
Lick your lips and don't be bored. Your Irka.
SPRING ROLL FOR VEGETARIANS
A kind of pancakes or rolls made from very thin dough, traditional for Asian cuisine, which, in principle, can be filled with anything. For example, minced pork or shrimp, pre-fried with spices, mushrooms, cabbage. Spring rolls are served (in Israel they are more often called egrols) with sweet and sour sauce.
Ready-made frozen dough (Spring roll pastry) is sold in any supermarket, and in some places, they say, you can also buy edible rice paper for spring rolls.
My filling was completely vegetarian. The proportions are arbitrary. As they say, everyone chooses for themselves.
I prepared, that is, cut the following vegetables into strips quite thinly: cabbage, carrots, a small lilac onion, a small zucchini, and also a piece of fresh ginger root. Fresh champignons cut into slices. I washed and dried the soybean sprouts.
I preheated the wok, poured about one and a half tbsp into it. spoons of peanut butter. Added onion and ginger and sautéed for about a minute and a half. Gradually I added carrots, cabbage, then zucchini, quickly frying and stirring each time.
The main principle is short heat treatment: vegetables should become softer, but at the same time retain their shape. Some people fry each type of vegetable separately. If you are going to prepare a large amount of filling, it makes sense to fry the vegetables in batches so that they do not turn into mush.
I fried the mushrooms in a separate frying pan at the same time: they release juice, which I don’t need at all. (By the way, zucchini can also release juice.) Added the fried mushrooms to the wok with the vegetables along with the sprouts, stirred and kept on the fire a little longer. Spices: salt (or soy sauce), ground black pepper. If you don't have fresh ginger, you can use ground ginger.
The filling must be cooled before use.
Sheets of dough made from flour and water create incredibly thin round pancakes. We put the filling on the edge, stepping back a little from it, and wrap it in the form of a roll. The free edge should be greased with egg and pressed so that the roll does not fall apart.
Spring rolls are usually deep fried, but I fried them in a frying pan in a little oil, turning them to brown as much as possible on all sides.
In deep frying, this happens naturally, but you end up using a lot of oil. In addition, heating such oil for secondary use is not recommended. I also tried baking a couple of rolls in the oven, so that it wouldn’t be a unhealthy meal at all.
I must say that the fried ones are much tastier: their shell is crispy, but at the same time soft and pleasant. For oven-baked rolls (you can see them in the small photo) the dough is still a little hard. The comparison is clearly not in their favor.
Spring rolls can be prepared in advance, say a day before serving.
Unfried rolls can be stored in the refrigerator for about a day or frozen. Just remember to attach a date label to the container. Shelf life is a month.