How To Make Fresh Spring Rolls
Knowing how to make fresh spring rolls allows a host to offer the flavors of Asian egg rolls in a much healthier form! Many love the complex flavors of delicious spring rolls, but fail to prepare them because they seem difficult and time consuming. Surprisingly, making fresh spring rolls at home is quite simple and the recipes can be easily modified to fit your individual dietary and health needs. This recipe for fresh Thai inspired spring rolls is fast, simple and offers options to adjust the dish to fit your health and cooking needs and style.
- 1 cup Finely Chopped Chicken, Pork or Shrimp. Omit the meat and increase the vegetable quantities for a vegetarian option!
- 1 tbsp. Sesame Oil
- ½ tsp. Ground Ginger or 2 tsp. fresh grated Ginger Root
- 1 Clove Garlic, minced
- 3 oz. Cellophane Noodles (Bean Threads)
- 1 cup Packaged Carrot/Cabbage Cole Slaw Mix or 1 Large Shredded Carrot with 3/4 cup Shredded Green Cabbage
- 1 tbsp. Green Onion with Tops, finely chopped
- ¼ cup Shitake Mushrooms, chopped
- ½ tsp. Basil
- 1 tsp. Granulated Sugar
- ½ tsp. Black Pepper
- 1 tsp. Fresh Mint Leaves, finely chopped
- 1 tbsp. Fresh Lime Juice
- 1 tbsp. Soy Sauce or Reduced Sodium Soy Sauce
- 1 tsp Olive Oil, for brushing
- 1 Lightly Beaten Egg, for brushing
- 8 Frozen Spring Roll Wrappers, thawed
- Plum Sauce, Peanut Sauce or other favorite Asian dipping sauce
- Stir fry the chicken. Preheat a wok or large skillet with 1 tbsp. of sesame oil. Add the meat, garlic, and ginger and sauté until meat is cooked through and no longer pink. If you are omitting the meat, preheat the wok or skillet and proceed to the next step.
- Prepare the Cellophane Noodles. Follow the package directions on the cellophane noodles or bean threads to heat and soften. Some brands allow for cooking in boiling water while others suggest simply soaking in a water bath.
- Stir fry the vegetables. Add the carrot/cabbage mixture or coleslaw mix to the wok or large skillet. Mix to coat with the oils and meat drippings (if applicable). Add the green onion and mushrooms and sauté for three to five minutes or until tender.
- Add the seasonings to the stir fried mixture. Add the basil, sugar, black pepper, mint, lime juice, and soy sauce. Stir to coat and allow cooking for an additional two minutes. Lastly add the chopped peanuts.
- Build the Spring Rolls. Soak a Spring Roll wrapper in a bowl of warm water until limp. Lay the prepared spring roll wrapper flat and fill with approximately 1/8 of the filling mixture. Fold in each end of the wrapper and roll around the spring roll filling.
- Combine the brushing mixture. In a small bowl, whisk together the lightly beaten egg and the olive oil.
- Coat and bake the spring rolls—or simply eat. Lightly brush each spring roll with the egg/olive oil mixture and place on a greased cookie sheet. Bake in 425 degree oven for eight to ten minutes. If you do not wish to bake the spring rolls, fill the wrappers with the warm filling and serve.
- Serve the Spring Rolls as appetizers. Serve the warm, filled spring rolls as an appetizer with dipping sauce. Use either a prepared plum sauce, peanut sauce or create your own Asian dipping sauce.