A spring roll is a traditional Chinese snack, made with a round, thin dough sheet with fillings rolled inside and deep fried in oil.
Spring rolls have a long history in China. It is said that the pastry appeared way back in the Eastern Jin Dynasty, when people would make thin cakes with flour and eat them with vegetables on the day of Beginning of Spring. The cakes were called “spring dish” at that time. In the Tang and Song Dynasties, the cakes were all the rage. And the custom was even featured in the poems by the great poets Du Fu and Lu You. In the Tang Dynasty, Spring Dish was also known as “the Five-Spice Dish”, because five hot and spicy ingredients like spring onion and garlic were added in the fillings.
Later, Spring Dishes and Five-Spice Dishes evolved into spring cakes. In the Ming and Qing Dynasties, there was a custom of “biting spring”, which means welcoming spring by eating spring cakes. The practice was believed to ward off disaster and evil. Along with ever improving cooking skills, spring cakes evolved into spring rolls, which were smaller in size. Spring rolls were included in imperial court snacks.
Today, the making of spring rolls usually involves four steps: dough sheet making, fillings preparing, wrapping and deep frying. There are numerous types of fillings, including shredded pork with chives, shepherd's purses and sweetened bean paste etc. Spring rolls are ready when they are golden in color and come on top of the oil after being fried. When served, the rolls taste better if dipped in sauces. The snacks are crisp outside and fresh inside, really delicious. Spring rolls vary slightly from place to place, with well-known types being Shanghai Spring Rolls and Fuzhou Spring Rolls.
Best Spring Rolls! (Vegetarian or with Shrimp)
This spring roll recipe can be made vegetarian with tofu, or with baby shrimp if you prefer. Brimming with vegetables and lots of flavor, these spring rolls make a great appetizer or party food. And they're surprisingly easy to make. Get some help from your children or guests with the rolling, and you'll be crunching on these delicious spring rolls in no time. As a bonus, this spring roll recipe is also fresher and healthier than the spring rolls you'll find in most restaurants. ENJOY!
Prep Time: 35 minutes
Cook Time: 10 minutes
Ingredients:
3 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
2 green onions, sliced into matchstick pieces
1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)
1/2 cup shredded or finely chopped cabbage
4-6 shiitake mushrooms, cut into matchstick pieces
1/2 cup tofu, cut into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp)
approx. 2 cups bean sprouts
1/2 cup fresh coriander, roughly chopped
1/2 cup fresh basil, roughly chopped
2 Tbsp. oil, plus more for deep-frying
1 pkg. small spring roll wrappers (thawed if frozen)
STIR-FRY SAUCE:
2 Tbsp. regular soy sauce
2 Tbsp. fish sauce (if vegetarian, substitute vegetarian oyster sauce, or extra soy sauce)
2 Tbsp. lime juice
1/4 tsp. sugar
TO SERVE:
Thai sweet chilli sauce (available in Asian/Chinese food stores, and some grocery chains in the Asian section)
OR TO MAKE YOUR OWN DIPPING SAUCE:
Mix 1/3 cup plum sauce with 3 Tbsp. soy sauce. Add cut fresh chili or cayenne pepper if desired.
Preparation:
Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), shallots, and chilli. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.
Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.
Remove from heat and add bean sprouts, tossing to mix in.
Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.
To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more).
Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.
Now sprinkle some of the fresh coriander and basil over the filling.
Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.
To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook,