Baker - Yummy Spring Roll - Delicious Snack under 500 Calories

(c) 2015 All right reserved

Mary B. Baker

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W hat can be said about spring rolls? This appetizer is certainly a tempting one and many people will love it. The spring rolls are usually made of a variety of fillings rolled with spring rolls wrappers.

Spring roll is the English name of this appetizer that comes from the direct translation of its Chinese name, chn jun.

This appetizer is originated from China and widely popular in East Asia, Southeast Asia and even other parts of the world. The dish is tasty and easy to be made.

Everyone can make it easily even when they dont know how to make the wrappers. The one thing that needs to be made will be the fillings. There are many fillings can be found depending on the personal taste of the makers. This is also a reason why spring rolls will be different on particular regions culture. For example, the spring rolls found in China will be different from the spring rolls found other countries.

Spring rolls are considered being a part of dim sum. These rolls can be steamed or fried depending on the personal preferences. There are also the Vietnamese spring rolls or the summer rolls. These are the delicacy of Vietnam and typically using the moistened rice papers.

These look pretty because of the transparent wrappers. The fillings included in the rolls are freshly chopped vegetables such as carrot, cabbage, cucumber hence the spring rolls sometimes called as salad rolls. In traditional Vietnamese serving of fresh rolls, the slivers of meat such as cooked pork, shrimp and sometimes include cooked chicken or tofu will be included.

Serving spring rolls with sauce is a standard thing done anywhere. The dipping sauce is varied such as hoisin sauce, peanut sauce and others. Sometimes, some people eat spring rolls without sauce. Well, if the fillings are moist enough, its okay to forget the sauce.

O ne very important element of making spring rolls is the wrappers. Some people wish to be able to make the wrappers at home.

Basically, there are two types of spring roll wrappers. The first is the rice paper that will be used in Vietnamese spring rolls. The second is the easier and simpler wrapper made of flour and eggs. The second is the more popular choice and, depending on the recipe and the intended thickness of the wrappers, it can be used on other dishes too, such as wonton, egg rolls and others.

Here were going to learn about the thin and simple spring roll wrappers. It is easy to make them, although some people fail in the first attempt.

Ingredients:

150 grams bread flour

teaspoon salt

1 teaspoon baking powder

400 milliliters water

Cooking Utensils:

1 nonstick frying pan (one with a smooth surface without peels or scratches)

1 silicon pastry brush or 1 crepe spreader

1 silicon spatula

A bowl filled with water, a piece of kitchen towel and a tong

When everything has been gathered, you can start cooking spring roll papers.

Prepare the batter by mixing all of the ingredients together in a bowl. Mix it by hand or with an electric mixer until no lumps are seen. Leave the batter for 15 minutes.

Prepare a bowl of water and soak a piece of kitchen towel in it. Prepare a tong right next to the bowl.

Heat the frying pan and then take it away from the heat. Take the kitchen towel and squeeze it a little to get some of the water out. Wipe the kitchen towel on the hot pan. There will be a sizzling sound. Keep on wiping until the sizzling almost stops.

Brush or spread the batter on the pan. The batter will easily stick to the pan when the pan is too hot and will not set in globules when the pan is too cold. Dont worry, as this is correct; just practice a few times to get used to it.

Make sure that the batter has been spread evenly before putting the frying pan back on the stove over medium heat. Cook until the batter turns whiter and the surface starts to burn. There will be air pocket and the edge of the wrapper will start to curl up. Lift the wrapper and flip it to cook the other side a bit, then set it aside. Dont forget to cover the wrapper to keep it warm.

Repeat this method until the batter is gone.

Now that the wrappers are ready, its time to make spring rolls. First prepare the filling. Stir-fry chopped vegetables (carrots, bean sprouts, cabbage and others) and shredded cooked meat (pork, chicken, beef and others).

Put a wrapper on a flat surface and place the filling in it horizontally. Start by folding the bottom part of the wrapper and then fold the sides. Brush a bit of water or egg white on the edge of the wrapper and then roll it to the remaining surface. Repeat this process until no filling or wrapper is left. Fry the spring rolls in oil until they're golden brown, or steam them and put on a plate to serve.

I ngredients:

6 pieces of dried hioko mushrooms (soaked 30 minutes and drained)

250 grams tenderloin (cut into 1 x 4 cm pieces)

1 tablespoon soy sauce

teaspoon sesame oil

teaspoon cornstarch

10 medium-size shrimp

1 tablespoon white wine

teaspoon cornstarch

10 ready-made spring roll wrappers

100 grams bean sprouts

4 cloves garlic

100 grams carrots, grated

100 grams cabbage

1 teaspoon chopped garlic

1 teaspoon chopped ginger

600 milliliters cooking oil

3 tablespoons vegetable oil for sauting.

Sauce ingredients:

1 tablespoon oyster sauce

1 tablespoon white wine

50 milliliters chicken broth

1 teaspoon sesame oil

Dipping sauce:

Mustard

1. Cut the mushrooms into thin slices. Mix the meat with soy sauce, sesame oil, and teaspoon of cornstarch. Mix all ingredients until well-blended. Let the mixture sit for about 15 minutes.
2. Wash the shrimp, dry them with tissue and then mince them. Mix them with white wine and cornstarch.
3. Grate the carrots and cabbage. Mix all ingredients with sauce in a bowl and then set aside.
4. Heat the pan. Add 2 tablespoons of vegetable oil and saut garlic until it is fragrant. Add the meat and cook until it is done. Remove the meat, drain it and then set it away from the pan.
5. Clean the pan, heat it, add oil to it and add ginger. Stir fry the ginger until it is fragrant. Add the shrimp. Stir/saut them. Remove them when they are done and set them away from the pan.
6. Heat the pan again. Add all vegetables, including mushrooms, cabbage, chives, carrots, and bean sprouts. Put meat, sauce and shrimp in the pan. Cook and then remove when they are done. Let them cool.
7. Expand the spring roll with its tip right in the front and folded to the center. Wet your fingers with liquid cornstarch. Put 2 tablespoons of batter on the spring roll and then fold it. Fold the right and left parts of the spring roll and glue them with liquid cornstarch.