Recipe: Perfect Spring Rolls

Spring Rolls. Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, Middle Eastern and Southeast Asian cuisine. When was the last time you ordered spring rolls at a Chinese restaurant? Did you bite into it and wonder what was actually inside?

Spring roll is made with ingredients of universal appeal, which is perfect as the starter or as dessert for any Asian-inspired meal. This is the Cantonese spring rolls with a twist of Vietnamese spring rolls. It's a delicious Chinese appetizers filled with Vietnamese spring rolls are called Cha Gio. You can have Spring Rolls using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Spring Rolls

1. It's of Spring roll wrappers.
2. It's 1 of egg - beaten for sealing.
3. You need of Filling.
4. You need 1 tbsp of cooking oil.
5. It's 3 tbsp of minced brown onions.
6. Prepare 3-4 tbsp of minced shiitake mushroom.
7. Prepare of (Dried ones-soften in boiling water).
8. You need 1 cup of finely chopped chicken.
9. You need 1 tsp of corn flour.
10. Prepare 2 tbsp of oyster sauce.
11. Prepare 1/2 tsp of sugar.
12. It's 1 cup of shredded carrot.
13. Prepare 1 cup of shredded jicama.
14. You need of (Only if u have it).
15. You need To taste of - Salt or chicken bouillon.
16. Prepare of Optional : usually skip as i use oyster sauce.

They are made with rice paper and filled with ground. Vegetable Spring Rolls / Chicken Spring Rolls Recipe by Tiffin Box Restaurant Style Chinese Veg Spring Rolls - Vegetables Spring Rolls with Homemade Sheets - restaurant spring rolls. Spring Rolls are the vegetarian super light, crispy and tender vegetarian appetizer cousin of the traditional egg roll.

Spring Rolls step by step

1. Prepare ingredients (mince, chop, shred). Next prepare filling - start by heating cooking oil in a wok/pan. Sauté onions, add shiitake mushroom & stir for few minutes before adding chicken. Stir fry until chicken is cooked. Next, add a teaspon of corn flour. Stir. Then season with oyster sauce & sugar. Keep stiring. Note: cook filling over medium heat so it wont dry or burn. No water needed..
2. Add shredded carrot last. Stir & cook for only a minute or less (just to combine) Not more. Overcooked carrot (or veggie) will turn mushy & soggy when fried thus will make your rolls lose their crispiness & more absorb oil (NOTE: If using both carrot & jicama (squeeze liquid out), add one extra tbsp of oyster sauce & use 1 tsp of sugar instead of half tsp. Add Both vegetables last & cook for a minute or less. Taste & adjust..
3. To assemble - Peel one wrapper at a time & Cover the rest with a damp tea towel to avoid it from drying. Place a spoonful of filling at the center of the wrapper & fold sides of the wrapper neatly. Avoid putting too much filling, a tsp will do. Seal/glue the edge or corner end of the wrapper with beaten egg. Repeat until finish. Refer to pic below on how to fold the wrapper..
4. To fry - Use enough oil to deep fry these rolls. Fry over medium high heat first. Too low of heat will cause rolls absorbing oil. After the first batch, turn to medium heat. Do not crowd the pan. These rolls turn brown quite fast. Turn/flip rolls to brown both sides. Remove immediately once both sides are LIGHTLY brown. Dont wait until it turns dark. Rolls still continue to cook even after that. Serve with sweet chilli sauce or thai chilli sauce (We usually make our own sauce)..

Make ahead and freeze before frying! How about some Spring Rolls, also known as Summer Rolls? They are a cool, easy, and an efficient process that yields a delectable prize. Did you know that these rolls are actually egg rolls that are not. Spring rolls are a large variety of filled, rolled appetizers or dim sum found in East Asian, South Asian, and Southeast Asian cuisine.