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A spring roll is similar to an egg roll, but it's not fried so it's much lower in fat and calories. This guide to how to make spring rolls will teach you the tricks to make this simple dish, which is common to both Vietnamese and Thai cuisines.
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Managed Since: 06/20/2009
Views: 287
Money Earned: M$1.65
Page revenue is subject to change as we obtain data from our partners
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Specialty Ingredients
- Spring Roll Wrappers
- Also known as rice paper, you'll find these in the Asian cuisine area of your supermarket or at an Asian grocery store.The Perfect Pantry: Rice paper wrappers, salmon pesto potstickers
- Rice Noodles
- These are sometimes referred to as rice vermicelli. They should be located very close to the spring roll wrappers in the store.Wikipedia: Rice vermicelli
- Spring Roll Wrappers
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Filling
- Spring roll filling ingredients are very flexible. You'll need approximately 2 tablespoons of filling for every spring roll.The Diva of Tiny Foods: Garden Fresh Spring Rolls That means if you're making two dozen, you'll need about 3 cups of filling. Here are some general guidelines; feel free to improvise:
- 8 ounces of rice noodles, prepared according to package directions
- 1/2-1 cup of shrimp or tofu, shredded or chopped very fine
- 1-1 1/2 cups of finely chopped or grated vegetables such as:
- 2-4 tablespoons of herbs such as:
- Add seasonings to taste:
- 4-5 scallions, finely chopped
- 1-2 tablespoons of lime juice
- 1-2 tablespoons of soy sauce
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Equipment
- Pie Plate or large shallow bowl
- Flat surface, such as a cutting board, to roll up the spring rolls on
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Step 1: Prepare the Filling
- The filling you're making is actually a salad that you're going to roll up to eat. Nothing is cooked, so make sure your hands and equipment are clean before beginning.
- Combine your selected filling ingredients in a bowl.
- Taste and adjust seasonings.
- Set aside for flavors to mingle while you prepare the wrappers.
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Prepare the Wrapper
- Spring roll wrappers will usually be found near the Chinese noodles in the Asian cuisine section of your supermarket. They're shelf stable and can be safely stored for quite a while. They need to be rehydrated before using.Viet World Kitchen: Wrapping with Rice Paper
- Fill a pie plate or flat bowl with hot water.
- You'll be putting your hands in the water, so make sure it's not too hot.
- Place wrapper in hot water for a few seconds to soften them up.
- You want them soft, but still flexible.
- Don't leave them submerged for more than about 15 seconds.About.com: How to Make Spring Rolls
- Work with one rice paper at a time, being gentle as they break easily.
- Remove from water and place on a flat surface.
- If you notice small holes in the rice paper, place the side with the holes closest to you.
- If there are many holes, or large holes, you may want to double up the wrapper.About.com: How to Make Spring Rolls
- You can also cover the holes with pieces of leaf lettuce to prevent filling from escaping.
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Arrange the Filling
- Place 2 tablespoons of your filling mixture on the bottom half of the wrapper.About.com: How to Make Spring Rolls
- Make sure the ingredients are well-blended.
- Fold the bottom end of the wrapper over the filling.
- Press down with your fingers to compress the filling.
- Pressing down is important because it tightens the roll.
- Fold the left side of the wrapper inward.
- Fold the right side of the wrapper inward meeting the left side in the middle.
- Continue rolling, while pressing down, until you've rolled the entire bundle.
- The moist wrapper should self seal.
- If edges are too dry to seal, moisten with a little more hot water.
- Transfer spring roll to a plate, seam-side down, and cover with dampened paper towels.
- Continue to assemble the spring rolls until you've used all the wrappers.
- Spring rolls can be made ahead and refrigerated, covered with a damp paper towel, for several hours.
- Place 2 tablespoons of your filling mixture on the bottom half of the wrapper.About.com: How to Make Spring Rolls
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