How do i make 'fresh spring rolls'?

Answer 1

Spring rolls are very delicious and fun to make.

You can use just about anything you’d like as a filling for spring rolls. Vegetables should be either lightly steamed or sauteed and sliced into thin slivers. If you’re using noodles, I find it works best to break them in half before cooking so they’re not too long. Fresh herbs are wonderful to use in spring rolls as well.

Submerge 2-3 wrappers at a time in hot (not boiling) water until completely pliable, about 15 seconds. Wrappers will become fragile, so I recommend using your hands for this. Remove from water and lay one wrapper on a flat surface, setting others aside. If your wet wrappers have small holes in them, place the holes closest towards yourself on your flat surface. For larger holes, use a double layer of wrappers.

Spoon about 2 tablespoons of your filling horizontally on your wrapper, just below the middle.

Fold the bottom of the wrapper up over the filling and gently press down.

Fold in both of the sides of the wrapper and gently press to seal.

Continue rolling the spring roll up towards the top of the wrapper. If your wrapper won’t seal closed, sprinkle the top with a bit of water or make a roux of one part water and one part cornstarch to use as a sealant.

Serve with dipping sauce and enjoy! For a vegan egg roll, simply deep dry your finished spring roll and viola!

Answer 2

Spring rolls are generally steamed or fried, so "fresh" does not necessarily apply.

They are easy to make though. Buy spring roll wrappers at your local asian specialtu store. You may get lucky at the supermarket, but the asian store wil have it. Shred some cabbage, carrot and onion. Mix with a little garlic, fish sauce, pepper sauce, lemon and salt. Add bits of meat if you want it.

Lay out the wrapper. If it is stiff, nuke it for a few seconds to soften it. Baste with a little water. Place some mixture into it and roll it up tight. Steam or deep fry

Answer 3

This is a simple & easy version, it's also yummy & delish!

Fresh Spring Rolls with Dipping Sauce

Dipping Sauce

2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 tablespoon water
1 tablespoon chile paste with garlic
1 teaspoon sugar
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced

Spring Rolls

12 (8-inch) round sheets rice paper
3 green leaf lettuce leaves, quartered
3 cups fresh broccoli sprouts or alfalfa sprouts
36 (2-inch) julienne-cut carrot strips
36 (2-inch) julienne-cut cucumber strips
36 (2-inch) julienne-cut yellow bell pepper strips
24 medium shrimp, cooked, peeled, and halved lengthwise
36 fresh mint leaves

1. To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside.

2. To prepare spring rolls, add hot water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place rice paper sheet on a flat surface. Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves. Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to prevent drying).

3. Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.

Yield: 6 appetizer servings (serving size: 2 rolls, 2 teaspoons sauce)

Answer 4

SPRING ROLLS WITH SOY-GINGER DIPPING SAUCE

2 ounces dried mai fun noodles (thin rice stick noodles)*
12 ounces cooked shrimp or smoked turkey, chopped
1 cup finely chopped green cabbage
1/2 cup finely chopped peeled carrot
1/2 cup finely chopped green onions
1/2 cup chopped bean sprouts
1/4 cup finely chopped red bell pepper
2 teaspoons fish sauce (nam pla)*

16 egg roll wrappers
1 large egg, beaten to blend


Vegetable oil (for frying)


For Soy-Ginger Dipping sauce:
1 /2 cup soy sauce
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup rice vinegar
2 green onions, finely chopped
4 teaspoons minced fresh ginger
3/4 teaspoon hon-dashi**


*Available at Asian markets and in the Asian section of some supermarkets.

**Hon-dashi, Japanese bonito-type soup stock granules, is sold at Asian markets and in the Asian section of some supermarkets.





Cook noodles in pot of boiling water until tender, about 1 minute. Drain. Rinse with cold water. Drain well. Coarsely chop. Place noodles in bowl. Mix in next 7 ingredients. Season with salt and pepper.
Place 1 egg roll wrapper on work surface. Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper. Fold bottom of wrapper over filling, then fold in sides of wrapper over filling. Brush top edge of wrapper with egg. Roll up tightly, pressing to seal edge. Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.)

Pour oil into heavy large pot to depth of 3 inches. Heat to 350°F. Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes. Drain on paper towels. Serve with sauce.

To make soy-ginger dipping sauce:
Whisk all ingredients in bowl to blend. Makes about 1 cup.

Makes 16.
Bon Appétit

Answer 5

get some rice paper wrapper things (dont no wat its called). wet it with some water. put it on a plate. put a little bit of rice noodles (cooked) below the middle but above the bottom. put lettuce on it. and basil or wateva herb u like on it. put a few shrimps on there. take the 2 sides and fold them in towards each other. take the bottom and fold it up, roll it up towards the top. dip it in hoisin sauce (which is wat i like ;u can add peanuts if u want). and enjoy!