Spring Rolls – COLLECTION

by on January 19, 2016 » Add the first comment.
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See also: Spring Roll Dipping Sauces

I created this base recipe during a vacation where we are currently traveling Europe and are living in Istanbul, Turkey.  You might guess that pork is difficult to come by in a Muslim country,  so I created a more vegetarian option.

Saying SPRING ROLL is kind of like saying CASSEROLE.  There are many ways to make great spring rolls.  Here are many options from which you may choose.  The only commonality is that you use Rice Paper Sheets (round) available from most grocery stores.  Soak them in cold water for about 20 seconds to soften them up before trying to roll them.

Be sure to review THINGS YOU NEED TO KNOW before you start on your Spring Rolls.

INGREDIENTS – Use whichever you prefer

  • Cilantro
  • Mint
  • Basil
  • Shredded carrots
  • Lettuce
  • Red or Green peppers
  • Red onion – thinly cut julienne strips
  • Thinly cut Napa cabbage or Spring Greens
  • Vermicelli Noodles
  • Soy sauce
  • Shredded pork or chicken (optional)
  • Shrimp are commonly used too
  • Chives – cut to about 5 inches in length

spring-rollsSTEP BY STEP

  1. Dice, shred, chop, and toss all ingredients except chives
  2. Soften rice paper in barely warm water by soaking for about 5-10 seconds
  3. Lay rice paper on a damp paper towel
  4. Place chives so they are visible through the rice paper
  5. Spoon ingredients along rice paper
  6. Fold and roll – serve with dipping sauce

You can alternatively use won ton wrappers and bake or fry your spring rolls.

Serve with ginger peanut dipping sauce.  You can also just use Hoisin sauce, which is available in most oriental grocery stores.

 



spring-rollINGREDIENTS

  • 1 LB nice thick tuna steak – very fresh
  • 8 mint leaves
  • 1/3 C Hoisin sauce
  • 1 tsp rice wine vinegar
  • 2 TBL EVOO
  • 2 fresh limes
  • 1 tsp soy sauce
  • 1/2 tsp Wasabi
  • 1 fresh avocado
  • 2 C grated carrots or julienne strips
  • 1 C bean sprouts
  • 1/2 C chopped cilantro
  • 1/2 C chopped green onion / chives
  • 1/4 C slivered red onion
  • About 16 Rice paper wrappers
  • Toasted sesame seeds

STEP BY STEP

  1. Get your grill pan smoking hot… about 400º
  2. Lightly oil surface of tuna and season with salt and pepper
  3. Sear on high for 2 minutes on each side, then remove from heat
    Inside layer should still have some pink in it
  4. Remove from hot pan, and set aside on a plate
  5. Mix sauce containing Hoisin, vinegar, EVOO, limes, soy and Wasabi
  6. In separate bowl, mix together carrots, sprouts, cilantro, chives and red onion
  7. Slice avocado into thin slices and toss gently in the vinaigrette
    This will keep avocado from browning
  8. Slice your tuna into very thin strips so that you can see the cooked and raw layers
  9. Drain most of the vinaigrette from the avocado bowl into the bowl with your fish, and toss to coat
    This will keep your fish looking fresh
    Keep avocado in the emptied vinaigrette bowl for use later
  10. Heat 1 C of water into a shallow glass dish
  11. Dip a rice paper wrapper into the hot water for about 3-5 seconds
  12. Lay it down an sprinkle the paper lightly with sesame seeds
  13. Lay a thin strip of tuna so it can be seen through the rice paper
  14. Lay a thin strip of avocado so it can also be seen
  15. Position several mint leaves so that they can also be seen
  16. Lay a thin amount of your other toppings on top of the avocado, tuna and lettuce
  17. Fold in the side points
  18. Fold in one of the other points and roll to make a nice tight spring roll
  19. Refrigerate for up to six hours
  20. Serve with Peanut Dipping Sauce

 



Crab Spring Rolls

Your filling can be shredded chicken, crab, or even just vegetables. For this recipe I will be using canned crab

  1. Start with 1 can of fresh shredded crab and break apart in a mixing bowl
  2. 1 TBL mayo
  3. 1 tamarind paste cube (1 TBL) Soaked in 2 TBL boiling hot water
  4. 1 Thai chili – minced
  5. 4 mint leaves, diced
  6. 4 stalks of cilantro, diced
  7. scant salt
  8. Spread out a spring roll pastry sheet on a dampened work surface
  9. Fill with a line of filling
  10. Fold the near end (away from you) toward the middle
  11. Fold both sides into the middle
  12. Brush the far end liberally with beaten whole egg wash
  13. Roll as tightly as possible
  14. Plunge in hot canola oil (365º) for 60 seconds and let drain
  15. Serve immediately with lettuce leaves

Note: Spring Roll Pastry sheets can be purchased from any store. In a pinch, you can use won ton wrappers. Select the thinnest possible sheets.

Dipping sauce

1/4 C rice

1 tsp soy

1 clove

1 tamarind

2 T sugar

Thai chili

Canola oil

Find more like this: Appetizers and Sides, COLLECTION INDEX, World Cuisine

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