Spring Rolls?

Question

How do you cook your vietnamese spring rolls?

Some recipes say to cook the filling then cool is prior to deep frying, others say to wrap it raw and it will cook in the oil.

I have guests coming on the weekend for a working bee and would like to serve spring rolls as a snack (along with other bits and peices).

Answer 1

To clear up a few things:
Spring roll=lettuce+herbs+cooked thin noddles+ cooked shrimps and boiled pork wrapped in thin rice paper. That's it. NO deep frying. I've NEVER seen a fried spring roll. When eating, a spring roll is dipped in some kind of sweet brown thick sauce.
You probably talked about Imperial roll or Egg roll.
This roll has thin clear noodles+crabmeat+ eggs+mushrooms+ground pork+chopped carrots. Everything is uncooked (except for crab since you will use can crabmeat). You roll them up inside the same kind of rice paper like the spring rolls and then deep fry in hot (not extremely hot) oil. Don't worry. The roll will be cooked thoroughly if you cook long enough. If you panfry the ingredients first, you will have helluva time rolling them up in the rice paper. Trust me on this one.

Imperial rolls can be reheated only in a conventional oven, NOT microwave oven, to maintain crispy.

Answer 2

Vietnamese Spring Rolls:

1 hour 30 min prep
20 spring rolls

1 lb ground pork
1 (4 ounce) package rice vermicelli, soaked in cold water for 15 minutes,drained and chopped
1 egg
1 green onion, minced
1 small onion, minced
2 cloves garlic, mashed
1/4 cup finely grated carrots
1/4 cup finely grated cabbage (optional)
1/2 cup bean sprouts
3 tablespoons cilantro, chopped
2 tablespoons white wine
salt
white pepper
20 spring roll wrappers (I like the frozen ones, though the dry rice wraps are good too, just more difficult to work with)
oil (for frying)

1. Combine all ingredients except wraps and oil in a bowl.
2. On a damp tea towel, place a wrap, and fill with a couple of tablespoons of the pork mixture in a sausage like shape at one end of the wrap.
3. Fold sides in, then begin rolling spring roll at the mixture side.
4. Seal roll by moistening edge with water.
5. Heat oil over medium-high heat.
6. Fry rolls, turning frequently until cooked through and golden, about 5-7 minutes.
7. Drain on paper towels, and serve with Spring Roll Sauce (Nuoc Mam).
8. Keep warm in heated oven.
9. Note: The spring rolls may be made ahead, and frozen, and then fried when thawed.
10. Spring rolls may be kept in fridge until ready to fry too, up to a day or two in advance.
11. Ground chicken may be substituted for the pork, and chopped shrimp may also be added for a special flavor combination.

Answer 3

We have both Spring Rolls and Curried Rice Rolls at our chippie and he makes them up by the dozen.
He will have a bowl of his rice mix or vege mix and form them into almost square rectangles 6''x 1+1/2" x 1+1/2".
He uses special Wrapper Pastry which when deep fried give a wonderfully crunchy texture to the Rolls
Have seen the wrappers the Vietnamese guy is talking about but haven't tried them so I would go with him on that type

Answer 4

Filling is cooked prior to stuffing the egg roll. I never heard of putting raw ingredients in the egg roll dough because you do not cook the dough long enough to cook anything inside especially meat, fish, or chicken.

Answer 5

I think you are referring to Egg Rolls, which are fried. I too, however, have had the fried "spring rolls" when I've dined at Vietnamese restaurants, but I prefer them "raw" myself. Instead of going to all the trouble of assembling and frying when you have company, you might want to purchase the frozen kind that you can put in your oven.

Answer 6

i'm Vietnamese, and we do not fry our spring rolls! okay you buy that whit circle outer wrap thing at a Vietnamese store. get shrimp and pork and lettuce too. cook the shrimp and boil the pork. oh and you need noodles. okay put the noodle on the white spring roll part and the sprimp,pork,and lettece and roll it up and viloa! oh and to make the dipping sauce, get crunchy putter butter and hosin sauce and boil in up and theres your sauce mmkay? you dont fry them. god

Answer 7

it is all in the temp.of the oil. Not hot enough they will BOMB

Answer 8

www.recipesource.com/ethnic/asia/chinese/spring-rolls.html