We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Spring Rolls Recipe of of 02-02-2009 [Updated on 07-09-2018]
Spring rolls are one of the most famous dishes in Chinese cuisine. Spring rolls are rolls made with a sheet of rice paper or wonton pasta filled with different vegetables and then fried. There are numerous versions and variations, this is my and Elena's recipe for spring rolls; with this recipe of spring rolls we have made rolls equal to those you eat in Chinese restaurants, try it!
How to make spring rolls
Clean, wash and cut the vegetables into very thin strips.
In a wok, brown the onion in a couple of tablespoons of seed oil, add the celery and carrots and finally the soy sprouts and cabbage. Add salt, add 1 cup of water, cover and let the vegetables dry for about ten minutes.
Once the vegetables are ready, remove the lid and let the water dry.
When the vegetables are completely cooled, place the wonton dough on a pastry board sprinkled with flour and pour a spoonful of the filling for the rolls into the center of the pastry.
The procedure for closing the spring rolls is very easy:
1.Roll the tip of the dough upwards
2.Close the side corners
3.Roll the roll on itself
4. Close the tip by brushing it with a little water
Arrange the spring rolls in a serving dish sprinkled with a little flour and put them in the fridge for about 10 minutes.
Heat the seed oil in a wok or high-sided pot and fry the spring rolls a couple minutes on each side or until golden. Drain them on absorbent paper and keep them warm while you fry the others.
Transfer the spring rolls to a serving dish and serve with sauces of your choice, we used the soy sauce and sweet and sour sauce.
Here is a detail of the inside of the spring roll.
What a thrill when we brought them to the table, our first rolls * _ *
Spring Rolls - Recipes
THE mini vegetarian spring rolls they are ideal to serve in an aperitif. The rice paper packaging for the rolls can be found in well-stocked supermarkets or ethnic food stores.
For the crêpes
- 90 g bamboo shoots into sticks
- 1 finely chopped leek
- 1 carrot cut into strips
- 300 gr of cabbage in strips
- 2 tablespoons peanut oil
- Seed oil for frying
Wash the vegetables well and then cut them into very thin strips. Fry them in a pan in peanut oil and cook for a couple of minutes. Season with salt and pepper and drain in a bowl. Let it cool completely and, before using this mixture as a filling for the rolls, squeeze it well so that it loses the excess liquid.
Now prepare the rolls: if the sheet is large, just cut it into 4 and, before stuffing it, make it soft by placing a wet and well wrung cloth on top. However, follow the instructions on the package. Then arrange a tablespoon and a half of the filling along each sheet of rice paper, fold it in 3 sides and roll it up tightly sealing the upper edge with a glue obtained by dissolving 1 tablespoon of flour in one of cold water and diluting everything with 2 tablespoons of boiling water.
Fry the rolls 3 or 4 at a time in boiling oil, drain them golden brown and place them on absorbent paper before serving.
Spring Rolls are one of the most famous dishes in China, usually prepared to celebrate the Chinese New Year, celebrated in conjunction with the end of the winter period.
1 tablespoon of seed oil, 1 egg, salt, black pepper, 3 tablespoons of soy sauce, 1 tablespoon of sherry, oil for frying, 250 grams of bean sprouts, 25 grams of Chinese mushrooms, 225 grams of Chinese cabbage, 125 grams of minced pork and 1 package of roll pastry (which can be found in stores that sell oriental foods).
The cabbage is prepared, which is blanched in water, and the mushrooms, the egg is beaten together with a spoonful of water, and then in a fairly large container put: the mushrooms, the cabbage, the sherry, the salt, the pepper, meat, soy sauce and seed oil and mix it all together, take the dough for the rolls and place 4 tablespoons of the previously prepared filling on each piece, roll up the piece and close the edges with some egg, to prevent them from opening during cooking, heat the oil in the wok, put the rolls and cook for about 4 minutes.
Spring rolls (Harumaki)
Nothing creates the right aperitif atmosphere more than harumaki spring rolls. Deep fried until the outside is crunchy, while the inside remains soft and full of flavor, harumaki are easy to make and can be stuffed with leftover meat and vegetables to taste. Perfect for an aperitif, as an appetizer or for a greedy snack.
10 harumaki wraps
2-4 shiitake mushrooms
1 tbsp soy sauce
1/2 tbsp cooking sake
1 tbsp sesame oil
pinch of pepper
pinch of flour
cooking oil for deep frying
50g baby corn
150g minced pork or chicken
Take the shiitake mushrooms and place them in water to soak soften them. While you are waiting for those, slice up your vegetables into pieces a few centimeters long, then cook them in a pan with a little oil until they are tender.
Next, mix the meat or prawns with some grated ginger and a pinch of salt. Add the soy sauce, cooking sake, and a pinch of pepper before mixing again into an even mixture. Lastly, add the baby corn, leek and sliced shiitake with some sesame oil and mix all of the ingredients together one more time. Once done, separate the mix into 10 equally sized portions.
To make the spring rolls, separate the wrappers carefully and place one of the edge in front of you. Place the filling near the edge and start rolling it up. Once you have rolled about halfway, fold in the sides like an envelope so that the fillings don't fall out. Use a mix of flour and water as a glue to seal the edges together before you fry them.
Heat up some cooking oil in a fryer or medium sized saucepan on a medium heat to approximately 170 ° C. Sunflower, rapeseed and peanut oils are all good choices for deep frying oil. Place 3 spring rolls, one at a time, gently into the oil and cook them for about 3-4 minutes, until they have turned golden brown. Then take them out and place on some kitchen roll to soak up any excess oil.
To make a tasty dip, mix some Japanese karashi mustard with soy sauce and enjoy your spring rolls as a delicious appetizer or side dish. Also, you can use sweet chili sauce for a Thai-Japanese fusion of flavors.
News from the blogs on CHINESE RECIPE. ch? n ju? n (rolls.
13 Nov 2010. CHINESE cuisine Spring rolls Ingredients 1 pack of large sheets of rice dough, 120 g of chicken breast, 2 tablespoons of oil,. details
Spring rolls (chun juan) - Better Cook - Recipe
Spring rolls (chun juan). Share. Main Ingredient: Peanut Oil. See also: Peanut Oil Recipes. Other recipes in the. details
. Chun Juan Recipe With Hoi-sin Sauce. - Quoky
Arrow Cocogianni or cooker? see ranking. Cooking blog. Or Rolls (Spring) with Chicken Meat and Soybeans. . details
Vote for chun juan recipe with hoisin sauce - CookEatShare
Spring rolls (chun Juan). 1 vision. with hoisin sauce on cookeatshare & middot in what season do you cook the recipe for green beans with tomato sauce. details
Chinese cuisine - Wikipedia
Some accounts of the history of Chinese cuisine take its beginnings back to the age. The & quotDieci schools & quot; which add to the eight mentioned above the kitchens of. The imperial pie and spring roll (chun juan) are small. details
Spring Rolls - Recipes
for the batter
125 g of flour
250 ml of water
for the stuffing
200 g of pork pulp
1 tablespoon of cornstarch
50 g of cabbage
50 g of bean sprouts
2 tablespoons of sake
2 tablespoons of soy sauce
1/2 tablespoon of sugar
In a bowl mix the flour with 250 ml of water and a pinch of salt then let it rest for 1 hour.
Heat a non-stick frying pan, pour in a drizzle of oil and pour 3 tablespoons of the mixture, spread it on the bottom of the pan and then let it solidify with a detached wooden scoop without breaking it and turn it over.
Continue in this way with all the batter (set aside 2 tablespoons to close the rolls).
Prepare the filling as follows: cut the meat into strips, put it in a bowl mix it with the cornstarch then let it rest for 5 minutes and, fry it in a pan with 2 tablespoons of oil together with the cabbage and carrot, cut into strips thin.
Add soy, sake and sugar then brown until the liquid evaporates.
Chop leek and sprouts and add them to the sauté.
Mix well, remove from heat and let cool.
Spread some of the filling in the center of each pancake.
Wrap them on themselves and seal the edges by sticking some of the batter you have kept aside.
Fry the rolls in boiling oil.
How to make spring rolls
Cut the carrot, celery, spring onions and cabbage into strips so that they are more or less the same length. Put everything in a pan, except the bean sprouts, and add a drizzle of peanut oil and salt, until the vegetables have softened. At this point, add the bean sprouts, the soy sauce and finish cooking.
Let's take a sheet of rice paper (or phyllo dough) and place it with an angle facing us. Add a small amount of filling and arrange it on the lower half of each sheet, wrap it with rice paper folding the two parts, left and right, in the center and roll the rolls from the bottom up, closing the ends well and wetting the corner with some water.
Pour the oil into the wok, bring to temperature and fry the spring rolls that are ready when they are golden.
- phyllo dough
- 100g of celery
- 100 g of carrots
- 100g of bean sprouts
- 1 leek
- 1 clove of garlic
- salt and pepper
- soy sauce
- extra virgin olive oil
- fry oil
- 1 tablespoon of Ketchup
- 1 tablespoon of vinegar
- 1 tablespoon of brown sugar
- 1 tablespoon of soy sauce
- 1 teaspoon of worchester sauce
While the filling cools, prepare the sauce:
Put the vinegar and sugar in a saucepan, add the ketchup and the other ingredients.
Cook over low heat for about 15 '.
Cut the sheet of phyllo dough into squares of about 20cm.
Bring the peanut oil to temperature (180 & # 176) and place the rolls on it, which will quickly become golden. Drain and place on absorbent paper. Serve hot accompanied with the sweet and sour sauce or with soy sauce.