Spring rolls
Food that is prepared in different variations in many different countries, especially in Asia. In China, where this food is probably originated, a thin pancake was rolled over with various fillings, and it was offered especially when it was spring and fresh vegetables began to reach the table again after winter.
Spring rolls are made from rice paper, phyllo dough, a thin pancake batter, they are baked, fried, eaten without baking. There are many possibilities.
There are also many different variations on fillings, which can be salty but sometimes sweet as well as fermented.
I made three different versions of spring rolls, based on that the main part of the filling is finely chopped and grated vegetables. So the first version of the spring rolls was stuffed with vegetables, the second was stuffed with vegetables and minced meat (a variant made in Hong Kong, for example, and the third was vegetables with shrimps. I used phyllo dough leaves bought from the supermarket. I also made these rolls deep-fried in oil, but they can be fried in the pan fry or baked in the oven if you don’t want that the food will be too oily.
Food that is fun to prepare and that is suitable as both an appetizer and a main course.
Preparation time: 1-hour preparation, 30 minutes baking
Level: average
Serves: four
Ingredients:
100 g mushrooms, authentically shitake mushrooms, but also suitable for button mushrooms
1 large carrot, grated
100 g mung bean sprouts or other pleasant sprouts
300 g of napa cabbage finely chopped
1 teaspoon sesame oil
Salt and black pepper for seasoning
2 teaspoons corn or potato starch
0.25 teaspoons of sugar
2 garlic cloves finely chopped
2 tablespoons soy sauce
For frying cooking oil
200 g of minced pork and beef
1 small onion
Black pepper and salt for seasoning
1 tablespoon oyster sauce
200 g of small shrimp
Small chopped garlic clove
1 pack (250 g) of phyllo dough
1L cooking oil, less if you plan to fry or bake the rolls.
Dipping sauce:
2 teaspoons sugar
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon corn or potato starch
About 50 ml of water
Preparation:
1. Take the phyllo dough to melt
2. For the filling, chop the garlic and mushrooms, grate the carrots, and cut the Chinese cabbage into fine strips
3. Heat cooking oil in a pan, add grated vegetables and mushrooms, and fry on high heat for a few minutes. Add sesame oil, soy sauce, and starch, season with salt and pepper. Raise the filling to cool
4. Fry the minced meat with a little cooking oil, add the garlic and onion and season with warm and pepper, add the oyster sauce. Set aside to cool.
5. Fry shrimps in a little oil with garlic for a few minutes, set aside to cool.
6. When the filling has cooled, roll out the phyllo dough and cut the dough in half. Each roll takes half of the dough sheet.
7. Place 1 tablespoon of the filling in the corner of the dough sheet and roll the dough diagonally. After the first full turn screw the edges of the dough in on both sides and finish the rolling. To keep the last top of the spring roll close to the roll dissolve a little starch in the cold water, moisten the finger in the mixture and grease slightly the edge of the dough, and “glue” the tip of the tough to the spring roll.
8. In the case of minced meat and shrimp filling, mix in the vegetable as much as desired and fill this all the rolls.
9. Heat the cooking oil in a thick-bottomed pot and carefully let the rolls into the oil one by one. After a few minutes, they turn golden brown and crispy. When cooking in the pan, use as much oil as needed, turn the rolls constantly while frying. When preparing in the oven, brush the rolls with oil, cook at 200 degrees until one side is browned, then turn the rolls, brush again and cook until the rolls are ready.
10. To make the sauce, mix the sauce components and bring the mixture to a boil.
11. Spring rolls are eaten as an appetizer or main course by dipping them in the sauce before biting
Ready !!!
