Spring rolls

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Spring rolls - 4 recipes for every taste

Almost all of us really adore rolls, we eat them for lunch in a work group, and enjoy them during a romantic dinner at home with our lover. But our current spring rolls have nothing to do with our beloved “pucks” made of nori and rice. Spring rolls are a tasty and quite dietary snack, the outside resembling an envelope with the inside inside. Let's not chat in vain and immediately move on to how spring rolls are prepared at home. We have more than one delicious recipe for this Asian dish in store for you.

Four varieties of spring rolls

Yes, this dish came to us from Asian cuisine. People in the East simply love this appetizer; we are convinced that you will like it too and you will love it with the same gastronomic love that Asians do. We don’t have just one spring roll recipe for you, there will be four of them, each one will be fascinating and delicious in its own way. We will start with the most dietary version; this dish will be very popular with vegan cuisine or people strictly following a low-calorie diet.

Thai spring rolls

Light, low-calorie and crispy Thai cabbage rolls are an ideal snack for breakfast, lunch or a spring-summer picnic in nature. This recipe will only take about 15-20 minutes to prepare. To ensure that you get the right, careful envelopes with a tasty interior, follow our culinary tips step by step. {Instructions} for those who cook without the help of others are as follows:

First, we prepare all the necessary ingredients, and this is: 100 gr. cabbage, 1 carrot, 100 gr. bean sprouts, 8 sheets of rice paper, 50 gr. glass rice noodles, 3 cloves of garlic, 50 ml. soy sauce, 75 ml. sunflower oil.
The products have been collected, now we begin to prepare our spring rolls with vegetables, first we put the glass noodles in a bowl and fill it with water, certainly warm. We wait 5 minutes, and then transfer the noodles to a colander to drain the water, dry the noodles and cut them in half.
Let's start cutting out the pre-washed vegetables. We cut all vegetables into narrow and neat strips. But we pass the peeled garlic through a garlic press.
We take a wok pan; if you don’t have one, then you can make do with what you have. Pour sunflower oil into the frying pan and add garlic mince, fry it for 30 seconds. Put carrots, cabbage and bean sprouts in the frying pan, stir and fry for 1 minute.
A few seconds before the end of frying the vegetable consistency, you need to throw in the noodles, mix everything carefully, and then add soy sauce and remove the wok from the stove.
Pour cool water into a wide and deep bowl and place a sheet of rice paper there, keep the sheet in the bowl for no more than 30 seconds. We repeat this manipulation with each leaf.
Place the soaked rice sheet on a cutting board and place a tablespoon of noodle-vegetable inside right in the center. We wrap it, you should have an envelope.
Pour vegetable oil into the frying pan, heat it up, and as the oil warms up, begin laying the spring rolls. Frying the envelope on each side takes 2 minutes.
The frying is over, now a paper napkin is laid out on a large dish and fried Thai “cabbage rolls” are placed on it. We dry any cabbage roll and place it on a beautiful plate, from which you will actually enjoy your vegan masterpiece. The chili sauce goes perfectly with this dish.

Well, that's all, we have prepared spring rolls with vegetables according to the Thai recipe, eat them with appetite!

Spring rolls for those with a sweet tooth

Our second recipe is sweet spring rolls; this dish is suitable for gourmands who cannot imagine their life without consuming something tasty and sweet. Pampering yourself with a brand new dessert is not a bad thing, but if this dessert is prepared in just 30 minutes, it’s just a parable! Our step-by-step diagram will help you master this dish at home without the help of others:

We begin production by preparing suitable goods, and the products are as follows: rice paper - 1 pack, 3 ripe bananas, 50 ml. sesame oil, 50 gr. honey, 50 ml, freshly squeezed lime juice, 50 ml. vegetable oil, a bar of snow-white or dark chocolate.
Everything is clear with the ingredients, you can start cooking and first wash and peel all the bananas. We peeled and cut the delicious fruit into three similar pieces.
Take a bowl and pour lime juice, sesame oil into it and add honey, mix all the ingredients together. Dip the banana pieces into the prepared marinade; the pieces should soak in the marinade for at least 30 minutes. The savory dressing will soak up any piece and give it a unique taste.
Now we are keen on the rice sheets, the sheets need to be soaked in a bowl of cool water for a few seconds.
We begin to twist our sweet banana envelopes, twist them, pour oil for frying into the frying pan, heat it up and place our spring roll dessert to fry. Fry the dish until golden brown on either side.
We set up a water bath and heat the entire chocolate bar in it, the chocolate has melted, pour it over our fragrant golden envelopes.

The production is finished, you can safely enjoy the crispy and sweet spring rolls.

Spring roll with shrimp

Our 3rd recipe is spring rolls with shrimp; preparing this recipe at home only takes about 8 minutes maximum. {Instructions} for manufacturing are as follows, come with us step by step:

Do we prepare all the necessary products? this is: 1 pack of rice paper, 300-400 gr. boiled shrimp, 1 sprig of mint, 1 pack of Iceberg lettuce leaves, pack of Funchoza rice noodles.
The first to use is the rice paper; soak it in cool water for about 30 seconds. We carry out the function with each leaf and then lay the sheets on a dry surface of the kitchen table.
Slightly departing from the edge of the leaf, place a couple of mint leaves; by the way, the mint leaves can be replaced with basil, cilantro or arugula.
We peel the boiled shrimp from the shell and cut it into halves, place the shrimp near mint leaves or other greens of your choice. Place lettuce leaves and cooked Funchoza noodles on top of the shrimp.
We wrap our tasty preparations into something like cabbage rolls.

Chicken spring roll

The final final recipe from Gotovite.ru is a spring roll with chicken, this dish comes from the cuisine of Vietnam. We will also look at this recipe step by step, we act as our scheme “instructs”:

We stock up on the list of necessary ingredients: 350 minced chicken, 50 gr. cooked Funchoza noodles, a bunch of green onions, 1 carrot, 75 ml. vegetable oil, a pack of rice paper, ginger sauce to taste, a mixture of peppers and salt at your discretion.
Let's move on to the specific preparation of a delicious dish at home and first prepare the filling for our twisted meatballs. Place the minced meat in a deep bowl and add salt and pepper to your liking.
Finely chop a bunch of green onions and pour them into the minced chicken. Finely grate the washed and peeled carrots and add them to the minced meat and onions. Stir the resulting mixture until smooth. The last ingredient is added “Funchoza”.
As you may have guessed, the next stage is soaking the leaves in cool water. We have completed this manipulation, that’s it, you can fill the leaves with the inside.
On each rice “base” we place a minced oblong cutlet. We begin rolling, when all the pieces are tightly and neatly rolled, all this “beauty” will need to be fried.
The oil should have already warmed up in the frying pan; let’s start laying out the cabbage rolls. Fry the “twist” on any side for seven minutes.

We fried everyone and finished cooking! We serve our Vietnamese meatballs with minced chicken and vegetables, accompanied by ginger sauce. Bon appetit everyone!! The photo for this recipe will demonstrate to you the impeccable presentation of the dish if you are serving it for the company of loved ones.

Those who thought that spring rolls are envelopes made of narrow dough inside filled with various entrails now know that this is not the case at all. There is no dough required for spring rolls, it has been completely replaced by rice diet sheets. You can, without the help of others, continue to experiment with the insides as you please. Be a creative culinary personality!

Spring rolls: 5 recipes for a Pan-Asian dinner

Spring rolls are a dish that is often found in restaurants in the Land of the Rising Sun, China, Singapore, Thailand, Vietnam, and Indonesia.

This light and satisfying dish consists of rice paper in which the inside is wrapped: meat, fish, vegetables, cheese, herbs, fruits and almost everything else. Spring rolls are served both raw and fried (grilled or deep-fried). With all this, their insides do not differ, just use the type of manufacturing that you like best.

Typically, rice pancakes are served with soy, fish or peanut sauce. Hot or sweet chili sauce, teriyaki, soy or sweet and sour are also excellent. Although this is not at all necessary - the spring rolls themselves are quite tasty!

And we will teach you how to create them at home!

So, there are a few main (but usual!) rules:

– all ingredients for spring rolls must be cut into thin long strips (slices or strips). Shrimp and berries are usually left whole;

– you can use any vegetables, but it is better to choose those that are crunchy;

– seafood and meat, as well as vegetables with a very tough texture, must be prepared in advance (boiled or fried in a pan) before making rolls;

– to make the dish taste oriental, add soy, oyster or fish sauce, sesame oil to the filling (but very little, so that the sauce only soaks the filling and does not flow out of the roll);

- the inside is placed in a small amount - the task is so that the rolls do not tear and are of a small size.

And the main thing: rice paper itself is rigid and takes on elasticity only after soaking in water. When making rolls, soak the sheet in warm water for half a minute, do not leave it there forever and do not place it on top of each other - the sheets may stick together.

How to wrap rolls? Place the soaked sheet of rice paper on a work surface. Place the filling on the 1st edge of the sheet in the center and wrap the envelope as shown in the photo.

Hop-hop-hop! Spring roll is ready!

And now 5 options for delicious recipes in the studio!

1. Spring rolls with shrimp

You can use boiled shrimp, but I prefer to fry them in olive oil and garlic.

Add funchose or lettuce leaves, avocado and cucumber strips to the rolls.

Form a roll (hop-hop-hop)!

2. Spring rolls with chicken and funchose

Fry chicken fillet slices with garlic and ginger, sprinkle with sugar and lightly caramelize. Season the meat with fish or oyster sauce to taste and fry until the sauce becomes thick.

Form the filling from funchose, chicken, add roasted peanuts, cilantro and mint for freshness.

Form a roll (hop-hop-hop)!

3. Spring rolls with salmon

To the lightly salted salmon, add a few lettuce leaves (just roll them into a tube in your hands), avocado and cucumber straws, and also soft cheese.

Form a roll (hop-hop-hop)!

4. Spring rolls with shrimp and mango

Everyone will remember this taste!

Fry the shrimp in olive oil and garlic. Add fresh mango sticks, arugula, watercress and romaine lettuce to the filling.

Form a roll (hop-hop-hop)!

5. Spring rolls with strawberries and feta

Spring rolls can also be served as dessert!

Take raspberries, strawberries, blueberries (separately or all together - as you like), add nuts and feta. Before serving, drizzle the rolls with balsamic vinegar. Or have some melted chocolate ready for dipping, mmmm….

And absolutely, throw away the conventions! Experiment, add something of your own and enjoy your dinner. Bon appetit!

Lena Koval

I can't imagine my life without travel, new memories and, of course, delicious food. Having switched to a vegetarian diet two years ago, I learned all the thrill of tasty, healthy and “greenish” food. In the midst of cabbage, beans and buckwheat - like a fish in water. I gently promote conscious consumption, an ethical and environmentally friendly attitude towards nature, all living things, and the planet as a whole.

Spring rolls

Spring rolls (spring rolls, spring rolls or nems) are an Asian dish that requires rice paper to make. Recipes for spring rolls differ in the insides. The insides of spring rolls are made from vegetables, from the consistency of vegetables, meat and shrimp. A rolled-up rice paper pancake with insides can be served immediately or deep-fried beforehand. It is customary to serve spring rolls (nem) with sauce to taste.

Sweet spring rolls with cottage cheese and berries

Rice paper, like narrow pita bread, is a universal product. With it you can prepare spring rolls with various insides: from meat, seafood, vegetables, fruits and berries. Spring rolls are served deep-fried or immediately (without frying). This is Asia.

Spring rolls with VIČI crab sticks and vegetables

Spring rolls with VIČI crab sticks and vegetables are a light snack for those who care about their health and figure. There is nothing superfluous in the recipe, everything is balanced. And even if you add mayonnaise to the sauce instead of sour cream, in combination with vegetables.

Spring rolls with vegetables

You can not fry spring spring rolls with vegetables, but serve them right away, like rolling a rice pancake. But I prefer the recipe when the pancakes are deep-fried for a few seconds to make the rice dough crispy. For the inside of the spring river.

Spring rolls with chicken and vegetables

Spring rolls with chicken and vegetables do not need to be fried in oil. But then you'll miss out on the crispy rice wrapper. Instead, you can assure yourself that you are eating healthy, without harm to your figure. It is customary to serve spring rolls with sauce. This may be acute Wed.

Spring rolls with broccoli

Spring rolls are pancakes made from prepared rice paper, which, before being wrapped around the inside, is quickly placed in water so that it becomes elastic. The insides are chosen according to your own taste. The main ingredients in this recipe are broccoli.

section: Rice pancakes

Rice pancakes with berries and fruits (spring rolls)

Recipe for rice pancakes (spring rolls) with berries and fruits according to oriental cuisine recipes. .

section: Chinese cuisine

Spring rolls with Nuots mam sauce

rice paper (in roll plates), rice vermicelli (long), onions, green onions, crab meat, minced pork, salt, black pepper, shrimp paste, parsley (greens, chopped), vegetable oil (for frying), chili ( dry), garlic, lemon, sugar, grape vinegar, shrimp paste, oyster sauce,

section: Vietnamese cuisine, Spring rolls

Spring rolls with shrimp and pork

water, onion (chopped), cilantro (fresh, sprigs), fish sauce, pork (pulp), rice vermicelli (narrow), beans (sprouts), lettuce (crispy), cilantro (leaves), mint (leaves), shrimp (boiled, peeled), black pepper (ground), peanut oil, garlic (crushed), chili (reddish), dark beans (salted, canned), fish sauce, rice vinegar, sugar, peanuts (crushed), sesame oil, broth chicken or fish or pork,

section: Vietnamese cuisine, Spring rolls

Thai spring rolls with chicken and crab

rice paper for spring rolls (ready), minced chicken, crab meat or shrimp (raw, peeled), bean vermicelli, Chinese cabbage, carrots (small), Chinese wood mushrooms (dried), garlic, egg, soy sauce (light), flour, vegetable oil, hot pepper (reddish, not big), chili paste, sugar, rice vinegar, corn starch,

section: Spring rolls, Thai cuisine

Spring rolls with mushrooms and crabs

rice paper for spring rolls, bell pepper, zucchini, egg, onion (reddish), fish broth, tom yum paste, crab meat, oyster mushrooms, cilantro (leaves), vegetable oil,

section: Spring rolls

Rainbow spring rolls with vegetables

rice paper for spring rolls, cabbage (red), carrots (large), avocado, beets, radishes, basil and cilantro (leaves),

section: Spring rolls

Spring rolls with lamb

rice paper for spring rolls, minced lamb, ginger (root, fresh), garlic, green onion, egg, salt, dark pepper (freshly ground), vegetable oil (for deep-frying), sweet chili sauce (for serving),

Spring rolls with pork

rice paper for spring rolls (20x20 cm), sweet and sour or sweet sauce (for serving), dark pepper (freshly ground), ginger (root, fresh), pepper (flakes), minced pork (not fatty), garlic, egg, soy sauce (light), vegetable oil (for deep frying),

section: Spring rolls

Spring rolls with duck meat

duck (fillet), rice paper for spring rolls, bell pepper, cilantro, hot oil, soy sauce, vinegar, sweet chili sauce,

section: Spring rolls

Spring rolls with crab and pork

rice paper, pork (fat, shoulder pulp), crab meat, dark Chinese mushrooms (dried), carrots (large), Chinese cabbage, egg, egg (yolk), ginger (root, fresh), garlic, salt, oil (for deep-fried), soy sauce (light), sesame oil, ginger (root, fresh), hot pepper (reddish), green onion,

section: Spring rolls

Vietnamese shrimp rolls

rice paper for spring rolls (dry), shrimp (large, raw), golden bean sprouts, bell pepper (reddish), bell pepper (yellowish), cucumber (long, large), salt, dark pepper (freshly ground), herbs (mint , basil, cilantro), vegetable oil, soy sauce (black), fish sauce, garlic, chili pepper (reddish),

section: Spring rolls

Spring roll with vegetables

rice paper, cucumber, tomato, kohlrabi, onion (caramelized), zucchini, apple puree, mayonnaise, sweet chili sauce.

section: Spring rolls

Spicy spring rolls

rice, water, king shrimp (frozen), rice paper, soy sauce, olive oil (for frying shrimp), lemon juice, rice vinegar, cucumber, radish, natural yogurt, wasabi, yogurt, garlic, soy sauce,

section: Spring rolls

Snack spring rolls with beef

white cabbage, cucumber, bell pepper, boiled beef, rice paper, mayonnaise,

section: Spring rolls

Spring rolls with curry vegetables

rice paper, lettuce (leaves), vegetable oil, carrots, spinach, onions, Chinese cabbage, tomato, zucchini, eggplant 100, bell pepper, celery, greens (for decoration),

section: Spring rolls

Vegetable spring rolls

rice paper, carrots, cucumber, bell pepper, rice vermicelli, green onion, wild garlic (sprigs), soy sauce, vegetable oil, water (for soaking paper), radishes,

section: Spring rolls

Spring rolls with wild rice and shrimp

wild rice, shrimp (large, unpeeled), rice paper, sugar, chili pepper, garlic, rice vinegar, soy sauce, fish or oyster marinade sauce, sesame oil, bell pepper,

section: Spring rolls

Spring rolls with crab sticks

crab sticks, rice paper, dark pepper, vegetable oil,

section: Spring rolls, Crab stick appetizers

Spring rolls with rice and zucchini

rice, zucchini (small), tomato, onion (small), mint (small), tarragon 1, rice paper sheets, vegetable oil for vegetables and rolls (for frying), salt,

section: Spring rolls

Dessert spring rolls with plum sauce

banana, apple, rice paper, spices, plum, brown sugar,

section: Spring rolls

Spring rolls with mushrooms, rice and vegetables

rice paper for spring rolls, rice, carrots, bell peppers, honey mushrooms (pickled), soy sauce, dill (sprigs),

Spring rolls

Rice pancakes (spring rolls) are sold in the Asian departments of large hypermarkets and in Asian markets. Spring rolls can be prepared (assembled, but not fried) very much in advance - even a month (!) and frozen, wrapped in film. They must be defrosted later in the refrigerator, on the coolest shelf, and dried with cardboard towels before heating.

Place the finished rolls not on the board, but on a wet kitchen towel - otherwise there is a high chance that the thinnest dough will stick to the board. There is no need to cover the tops of the rolls.

These deep-fried rolls turn out unusually tasty. But if you are categorically against deep frying,...

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More new vegetables and fruits, fewer calories - under this slogan you can prepare spring rolls with.

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Recipe provided by Dmitry Shurshakov, chef of the Hong Kong restaurant.

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Spring rolls are rolls made of thin rice paper, into which the freshest chopped vegetables are rolled.

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It is clear that we are not talking about Chinese calligraphy paper, but completely edible, quite edible.

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