Anyone know any good recipes for Spring Rolls?

Answer 1

Here are 3 options of deep fried spring rolls which I like to prepare when I host home party.

<<<<<<< Chinese Spring Rolls >>>>>>>

150 g cabbage, cut into thin slices
1/2 carrot, cut into thin strips
4 dried shitake mushrooms, soaked in water till soft, sliced
150 g bean sprouts
2 stalks of celery, cut into 2 inches thin strips
1 clove of garlic, crushed
1 slice of ginger, crushed
1.5 tablespoon peanut oil or cooking oil
1 tablespoon cooking wine, sherry
2 tablespoon of mushroom water (the soaking water)
salt to taste
a few drops of sesame oil
1 pack of frozen spring roll wrappers
1 egg, beat slightly
3 cups of cooking oil for frying (depends on the size of your fryer / wok)

1) Heat oil in a wok over medium heat, stir fry the garlic and ginger for 30 seconds, turn heat to high, remove garlic and ginger.
2) Add cabbage, bean sprouts, carrots, mushroom into the wok, stir fry for 1 minute, sprinkle cooking wine & the mushroom water, stir fry for 1 minute or till vegetables are wilted yet still crunchy, add celery into the wok, toss well.
3) Add a few drop of sesame oil and salt to taste. Remove from heat, drain well and set aside
4) Place spring roll sheet with one point toward you, moisten upper edges with egg.
5) Spoon filling in center of wrapper and fold bottom up to cover the filling, fold over left and right corners so they meet in the center.
6) Roll up, seal the final corner with egg. Repeat with remaining spring roll wrappers.
7) Heat the oil in wok (or fryer) to 160 degree C, test the heat with bamboo chopstick, when you see bubbles around the chopstick, it means the oil is hot enough, carefully put 2 or 3 rolls in the oil, deep fry for 3 minutes or till golden brown on all sides.
8) Remove and drain on paper towels. Cut rolls into 2. Serve withLea & Perrins Worcestershire Sauce or Ketchup.

<<<<<< Mini Cheese Spring Rolls >>>>>>

100 g Mozzarella cheese, coarsely grated
100 g parmesan cheese, coarsely grated
2 tablespoons chopped mint
2 tablespoons chopped dill
1 pack of frozen spring roll wrappers
1 egg, beat slightly
3 cups of cooking oil for frying (depends on the size of your fryer / wok)

1) Cut 1 spring roll wrapper into 4 small square wrappers, repeat till enough to wrap up filling.
2) Combine cheese and the herbs in a bowl.
3) Spoon filling on the center of the wrapper, wrap up and seal the corner with egg.
4) Deep fried till golden brown on both sides, remove and drain on paper towels. Serve with Lea & Perrins Worcestersire Sauce.

<<<<<< Mini Banana Spring Rolls >>>>>>>

2 bananas, cut into small cubes
1/4 lemon juice
1 tablespoon honey
cinnamon powder
spring roll wrappers (1 cut into 4 small wrappers)
beaten egg
cooking oil for frying
icing sugar

1) mix banana, lemon juice, honey and cinnamon powder in a bowl as filling
2) Place spring roll sheet with one point toward you, moisten upper edges with egg.
3) Spoon filling in center of wrapper and fold bottom up to cover the filling, fold over left and right corners so they meet in the center.
4) Roll up, seal the final corner with egg. Repeat with remaining spring roll wrappers.
5) Heat the oil in wok (or fryer) to 160 degree C, test the heat with bamboo chopstick, when you see bubbles around the chopstick, it means the oil is hot enough, carefully put 3 or 4 rolls in the oil, deep fry for 2 minutes or till golden brown on all sides.
6) Remove, drain on paper towel, sprinkle icing sugar before serve. (Sometime I like to serve it with vanilla ice-cream as dessert)

Answer 2

BAKED PORK SPRING ROLLS

These are easy to do.

1/2 pound ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
1 (16 ounce) package spring roll wrappers
4 teaspoons vegetable oil

Preheat oven to 425 degrees.
Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.

In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.

Mix cornstarch and water in a small bowl. Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close.

Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.

Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil.

Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes.

Makes 12 spring rolls.

Answer 3

Chicken Spring Rolls

INGREDIENTS
1 quart oil for deep frying
2 (10 ounce) cans chunk chicken, drained and flaked
1 small onion, grated
1/2 cup finely shredded cabbage
1 small carrot, grated
1/4 cup barbeque sauce
1 dash hot pepper sauce
1 dash soy sauce
1 dash Worcestershire sauce
1 (14 ounce) package spring roll wrappers

DIRECTIONS
Heat oil in a deep-fryer or large, heavy saucepan to 375 degrees F (190 degrees C).
In a medium bowl, mix together chicken, onion, cabbage, carrot, barbeque sauce, hot pepper sauce, soy sauce and Worcestershire sauce.
Place approximately 1 tablespoon of the chicken mixture in the center of spring roll wrappers. Moisten fingers with water, and wet the edges of the wrappers. Roll around the filling. Press seams to seal.
In small batches, deep fry the spring rolls 3 to 5 minutes, or until golden brown. Drain on paper towels.

Answer 4

--WRAPPER:--

2 eggs
2 c. flour
2 3/4 c. water

Make batter of eggs, water and flour. Beat until smooth. Grease a 7 inch fry pan with a very small amount of oil. Heat pan, pour in a little batter (to cover). Leave on heat just long enough to set, about 1 minute or less. Make as thin as possible. These wrappers may be made in advance and frozen. They can be peeled off like sheets of paper from the pile. The filled rolls may be frozen before frying. --FILLING:--



1/2 lb. breast of pork
4 lg. mushrooms, shredded
1/2 stalk spring onion, shredded
1 bamboo shoot, shredded
1 tsp. flour
1/4 tsp. salt
2 tsp. soy sauce
1 tsp. cooking wine
1 tbsp. oil
1/4 c. stock
1/2 tsp. starch
20 spring rolls

Add salt and flour to pork and mix. Heat oil in wok. When hot, fry onion slightly; add mushrooms, bamboo shoot, 1 teaspoon soy sauce and fry 3 minutes. Transfer mixture onto a plate. Place more oil in wok, fry pork with wine and 1 teaspoon soy sauce. Mix well; add other ingredients with starch mixed with stock. This is the filling; put aside and cool. In each roll put 2 tablespoons mixture. Roll up lengthwise and seal the ends with starch and water mixture. Deep fry to golden brown.

Answer 5

Scrumptious Spring Rolls:

50 min 20 min prep
8 servings

1/2 lb ground pork
1 teaspoon low sodium soy sauce
1 teaspoon dry sherry
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
3 cups bean sprouts, fresh if possible
1/2 cup onions, sliced
1 tablespoon low sodium soy sauce
1 tablespoon cornstarch
6 fluid ounces bottled water, divided
8 sheets egg roll wraps
1/2 cup prepared biscuit mix
1 egg, beaten
sesame oil
vegetable oil, mixed with sesame oil, for frying
hot mustard
no-salt-added ketchup
low sodium soy sauce

1. Combine pork, 1 teaspoon soy sauce, sherry and garlic powder; mix well.
2. Let stand 15 minutes.
3. Heat 2 tablespoons oil in hot wok or large skillet over medium-high heat; brown pork mixture in hot oil.
4. Add bean sprouts, onion and 1 tablespoon soy sauce.
5. Stir-fry until vegetables are tender-crisp; drain and cool.
6. Dissolve cornstarch in 2 oz water.
7. Place about 1/3 cupful pork mixture on lower half of egg roll skin.
8. Moisten left and right edges with cornstarch mixture.
9. Fold bottom edge up to just cover filling.
10. Fold left and right edges ½“ over; roll up jelly-roll fashion.
11. Moisten top edge with cornstarch mixture and seal – repeat for all rolls.
12. Combine biscuit mix, egg and remaining 4 oz water in small bowl; dip each roll in batter.
13. Heat oil for frying in wok or large saucepan over medium-high heat to 370°F.
14. Deep fry rolls, a few at a time, in hot oil for 5 to 7 minutes, or until golden brown, turning often.
15. Drain on paper towels.
16. Slice each roll into 4 pieces.
17. Serve with hot mustard, ketchup and soy sauce as desired.

Answer 6

JAPANESE SPRING ROLLS

Vegetable oil for frying
15 spring roll sheets
4 dried Chinese mushrooms
1 can bamboo shoots
1/2 bag bean sprouts
1/3 bundle nira (flat green onions)
1 leek stalk
1 sm. carrot
1/2 lb. sukiyaki meat
1 tbsp. sake
2 1/2 tbsp. soy sauce
2 tbsp. cornstarch
1/3 c. soup stock
4 tbsp. vegetable oil
Salt and pepper to taste

1. Place Chinese mushrooms in a small bowl and add enough warm water to cover mushrooms. Set aside and let soak. Wash all the vegetables.
2. Slice sukiyaki meat into strips and place in a bowl. Mix with sake and 1 tablespoon soy sauce. Set aside. Drain the bamboo shoots, cut into strips, and set aside. Shred the carrot and set aside. Cut the nira the same length as bamboo shoots and set aside. Cut leeks the same length as bamboo shoots then slice lengthwise into thin strips. Set aside.

3. Squeeze water off mushrooms and cut off stems, slice top in half and then continue slicing in opposite directions into thin strips. Set aside. Mix cornstarch and soup stock in a small bowl and set aside.

4. Heat 2 tablespoons of cooking oil in skillet on high heat and cook meat until done. Take out and set aside. With the same skillet heat another 2 tablespoons of oil on high heat and then stir-fry vegetables, stirring the carrots, the Chinese mushrooms, bamboo shoots, leeks, bean sprouts and nira. Add 1/1 tablespoons soy sauce and salt and pepper to taste. Return the meat to the skillet and reduce heat to low. Add cornstarch water to skillet and remove from heat. To make spring rolls:

5. Mix some cornstarch and water in a small bowl and set aside. Place 1/4 cup of filing one inch away from a corner of a spring roll sheet. Fold corner over filling, then fold in both sides. Continue rolling the filling until just before opposite corner. Brush cornstarch water on this corner then complete rolling.

6. Heat oil in a deep fry pan on high heat. Fry spring rolls until golden brown. Drain excess oil from spring rolls on paper towel. Serve plain or with your favorite sauce.

Answer 7

Buy the vegetarian ones from Costco. All you have to do is bake them. They come out crunchy and quite tasty.