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Anyone have a simple spring roll recipe?

post #1 of 9
Thread Starter 
I love spring rolls and would like a simple recipe to try out. I've looked at lots of them online but wondered if anyone here had one that they absolutely LOVE and wouldn't mind sharing. :)

Simplicity is my aim. I want to be able to get the ingredients at my local Farmers Market or the grocery store. Also, no pork please...unless it can be easily substituted with chicken or seafood.

Thanks in advance for your suggestions. :)
post #2 of 9
Have lots of recipes, which kind are you looking for?

Fresh or Fried?
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I am a reduction of my youthful mistakes mixed with the roux of a few adult successes
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post #3 of 9
Disclaimer - I'm not asian, nor do I have an authentic recipe. But this is a recipe we really enjoy. Take the portions with a grain of salt because I usually measure by eye.

- 1lb frozen shrimp
- 1 medium onion chopped
- 3 or 4 cups shredded white cabbage
- 1 carrot shredded
- mushrooms (your choice)
- soy sauce
- 1 tsp toasted sesame oil
- vegetable or peanut oil for pan frying
- s/p
- wonton wrappers
- chinese hot mustard

1. Defrost the shrimp and chop up into small pieces if the shrimp are large.
2. Season the shrimp with s/p and sautee in a little bit of oil on high heat until just cooked through.
3. In the same pan add a little more oil and sautee the onion, cabbage, carrots, and mushrooms. Season and add a little soy sauce to your liking, and then add the shrimp back in. At this point you can add some red pepper flakes too.
4. Remove from the heat and stir through the toasted sesame oil.
5. Roll into the wonton wrappers and set aside for frying.
6. Heat just enough veg or peanut oil in a pan to cover the bottom. Medium heat.
7. The spring rolls should take no more than 40sec-1min on each side. Drain on paper towel.

Serve with chinese hot mustard for dipping sauce or the sauce of your choice. Of all the brands of hot mustard I've bought I enjoy the packets from chinese take out joints most of all haha.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 9
I make fresh spring rolls maybe once a summer. I'm not a very good roller. I use the rice paper wrappers, not wonton skins.

My favorite filling is pretty simple. Cucumber, green onions, enoki mushrooms [1] maybe carrots and some cilantro. I saute some shrimp in garlic until just done, cut them in half and lay 2 - 3 halves on a wrapper. Put on a small handful of cooked and cooled rice noodles. The veggies are cut into matchsticks about 2 inches long, lay a few of those over the shrimp, then scatter some cilantro leaves over, then roll as best you can. It takes practice. You'll end up with a number of torn and frayed wrappers, and some perfectly edible but hardly photogenic rolls.

I usually eat them fairly soon after rolling, sometimes with just a bottled hot sauce like Sriracha on the side, sometimes a home made sauce of soy or ponzu, rice vinegar, sherry, finely diced hot chilis, garlic ginger, whatever suits my mood at the time of making.

mjb.


1. Enoki mushrooms, which I sometimes refer to as 'Minnesota mosquito antlers' are long and thin, looking sort of like spagetti with a cap on the end. Their shape requires minimal prep for this application.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 9
I make them alot for upscale events.....

Small round rice wrappers....run through tempid water then let set for a minute to soften


filling depends on season and what's available....most are cut in Julienne slices and blanched.

Scallions, raw
snow peas
carrots, blanched
winter squash or summer squash
shiitakes sauteed
cabbage, not that much
roots like parsnips, japanese turnips, celeriac

Hoisin goo....hoisin, sesame oil, sirachi, oj, orange zest, jalepino or chipotle or cayene mix put in squirt bottle or you can spoon out.

herb....can be Thai basil, cilantro or mint.....

squirt hoisin goo in line on damp wrapper, add herb. Put small amount of veg filling on wrapper.....fold in sides and roll....the herb should show through the front. very labor intensive but oh so tasty.
cooking with all your senses.....
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cooking with all your senses.....
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post #6 of 9
Thread Starter 
I'm open to either.
post #7 of 9
Thread Starter 
Y'all are making my mouth water!! Yummy yum yum. It seems to be really easy to do and the ingredients can really be diverse according to taste.

I think I'll make that trip to the Farmers Market and the grocery store today. I'm anxious to get started.

Thank you SO MUCH! :bounce:
post #8 of 9
I've done Spinach & Ricotta Springrolls, deep-fried.
Just be sure to season the filling with vegeta or vegetable stock.
You won't even need a dipping sauce to go with it, IMO anyways.

Or you could try Smoked Salmon & Goats Cheese, either deep-fried or baked :)

My 2c.
post #9 of 9
Thread Starter 
That sounds really good! Thanks :)
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