Spring Rolls
Spring Rolls might be a good recipe to expand your hor d'oeuvre repertoire. This recipe makes 25 servings with 210 calories, 6g of protein, and 5g of fat each. For 77 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 18 people have made this recipe and would make it again. This recipe from Noob Cook requires garlic, sugar, red pepper powder, and sub rolls. A few people really liked this Vietnamese dish. It can be enjoyed any time, but it is especially good for Spring. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes roughly 1 hour. Overall, this recipe earns a not so tremendous spoonacular score of 29%. Similar recipes include {spring} spring rolls, Spring Rolls, and Spring Rolls.
Servings: 25
Preparation duration: 40 minutes
Cooking duration: 20 minutes
Ingredients:
50 grams bean sprouts
200 grams cabbage (roughly 1/4 head cabbage) finely shredded
1 carrot (roughly 80 grams) peeled and finely julienned using a zig zag peeler
2 tbsp cooking oil
1/2 tbsp ikan bills powder may substitute with chicken seasoning powder
1 egg white
1/2 tbsp fish sauce
5 cloves garlic minced
1/2 tbsp light soy sauce
dashes of white pepper powder to taste
A Seasoning
8 dried Chinese shiitake mushrooms soaked in 200ml hot water until softened; tablespoon out excess liquid from caps, discard stalks and slice mushroom cap thinly; soaking water reserved
spring roll wrappers
Folding spring rolls
1 tsp sugar
1/2 turnip (known locally as jicama or "mang kwang", NOT daikon/white radish) (roughly 300 grams) peeled and sliced to thin matchsticks
vegetable oil for deep frying
20g dried shrimp soaked in 50ml hot water until softened, soaking water reserved
Equipment:
paper towels
wok
pot
Cooking instruction summary:
Pat dry dried shrimps on paper towel. Chop finely.Heat oil in wok, stir fry dried shrimps for a minute or two, until aromatic. Add garlic and stir fry for 30 seconds.Add mushrooms, turnips and half of the soaking liquid. Stir fry until the turnip have just softened and turned translucent.Add cabbage, carrots, remaining soaking liquid and seasoning (A). Stir fry until the vegetables are soft and cooked. Add bean sprouts and briefly stir fry until they are just wilted.Transfer contents of the wok to 2 large plates and allow to cool completely at room temperature before folding the spring rolls.To wrap the spring rolls, peel a piece of wrapper and place it diagonally (diamond shape) facing you on the work surface. Place one heaped tablespoon of filling at the bottom edge and start rolling. Fold in the two sides and continue rolling. Finish the spring roll by securing the top edge with egg white. Repeat wrapping until all the filling is used up.Heat vegetable oil in a wok or pot to 180C (356F). Deep fry spring rolls, in batches (do not overcrowd the wok) until lightly golden on both sides. Drain on paper towels before serving.
Step by step:
1. Pat dry dried shrimps on paper towel. Chop finely.
2. Heat oil in wok, stir fry dried shrimps for a minute or two, until aromatic.
3. Add garlic and stir fry for 30 seconds.
4. Add mushrooms, turnips and half of the soaking liquid. Stir fry until the turnip have just softened and turned translucent.
5. Add cabbage, carrots, remaining soaking liquid and seasoning (A). Stir fry until the vegetables are soft and cooked.
6. Add bean sprouts and briefly stir fry until they are just wilted.
7. Transfer contents of the wok to 2 large plates and allow to cool completely at room temperature before folding the spring rolls.To wrap the spring rolls, peel a piece of wrapper and place it diagonally (diamond shape) facing you on the work surface.
8. Place one heaped tablespoon of filling at the bottom edge and start rolling. Fold in the two sides and continue rolling. Finish the spring roll by securing the top edge with egg white. Repeat wrapping until all the filling is used up.
9. Heat vegetable oil in a wok or pot to 180C (356F). Deep fry spring rolls, in batches (do not overcrowd the wok) until lightly golden on both sides.
10. Drain on paper towels before serving.
Nutrition Information:
covered percent of daily need
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