Spring Rolls 2 Ways
Two recipes plus sauces for Spring Rolls - one fresh and one crispy. Go to and use code BRIAN at checkout for 15% off your first month’s supply of @seed’s DS-01® Daily Synbiotic!
FULL RECIPE AND INSTRUCTIONS:
CRISPY SPRING ROLL:
FRESH SPRING ROLL:
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SPRING ROLL SHEETS:
JULIENNE PEELER:
3QT SAUCIER:
SMALL SAUCE POT:
FOOD PROCESSOR:
INSTANT READ THERMOMETER:
BOWL:
INGREDIENTS:
FRESH SPRING ROLL (makes 6)
Salt
1lb/.5kg large shell on raw shrimp (i’m using 12/15 eazy peel shrimp)
110g/4oz rice vermicelli
180g/1 large carrot, shredded (I use my julienne peeler for this)
20g or 2Tbsp sugar
20g or 1 1/2Tbsp rice vinegar
¼ head purple cabbage, thinly shredded (i slice thinly on a mandoline)
1 extra large red bell pepper, julienned
4 mini cucumbers, julienned
Fresh herbs: basil, mint, cilantro
12 pieces of spring roll rice paper (2 per roll)
Green leaf lettuce
SAUCE
100g or 1/3c hoisin
30g 2Tbsp peanut butter
3-5g/1 small clove grated garlic
3-5g about 1/2Tbsp grated ginger
30g or 2Tbsp rice vinegar
5g or 1tsp sesame oil
30g or 2Tbsp water
Whisk to combine.
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CRISPY SPRING ROLL (makes 12)
75g or 2-3oz rice vermicelli (soaked for 20 minutes, drained, and cut)
Olive oil (or peanut oil)
100g or 1 1/4c mushrooms, small diced
Salt
225g/.5lb raw shrimp
225g/.5lb ground pork
30g or 2Tbsp soy sauce
50g or 3Tbsp oyster sauce
5g or 1sm clove garlic, grated
1 egg
10g or 3Tbsp cilantro, chopped
50g or 1/2c scallion bottoms, thinly sliced
50g or ⅓ medium carrot, shredded
2qt or 2L neutral oil (or enough to fill a heavy bottomed med-large sauce pot no more than halfway full of oil)
Spring roll pastry
CHILI SAUCE
100g or 1/2c water
5g or 1sm clove garlic, grated/minced
5g or 1/2Tbsp ginger, grated/minced
25g or 1.5Tbsp fish sauce
50g or 3Tbsp rice vinegar
65g or 1/3c sugar
25g or 2Tbsp sambal (garlic chili sauce)
15g or 1Tbsp ketchup
2 Tbs Cornstarch slurry (5g/2t cornstarch stirred into 25g/1.5Tbsp water)
CHAPTERS
0:00 Intro
0:15 Fresh Vietnamese spring roll
6:56 Staying regular with Seed (ad)
8:00 Crispy spring roll
14:25 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy these products using these links I'll receive a commission.
Spring rolls #shorts
Ingredients
- 1/4 cabbage, julienned
- 1 carrot, julienned
- 60g snow peas, julienned
- 60g wood ear mushrooms, finely chopped
- 2 spring onions, finely diced
- 1 tbsp peanut oil + more for frying
- 1/2 tsp salt
- 1/4 tsp MSG
- 1 tbsp soy sauce
- 1 tsp corn flour (mixed with 2 tbsp water)
- 10 spring roll wrappers
Dipping sauce
- 2 tbsp fish sauce
- 20g palm sugar
- Juice of a lime
- 2 tbsp water
- small piece of ginger, grated
- 1 garlic clove, grated
- 2 birds eye chillies, finely sliced
Method
1. In a wok, heat the oil. Stir in the cabbage, carrot, snow peas, mushrooms and spring onion until the vegetables are cooked (approx 6-7 minutes).
2. Add salt, MSG and soy sauce. Mix well.
3. Add the corn flour mixture and stir until it thickens.
4. Remove from heat and let it cool.
5. Take a spring roll wrapper and place a spoonful of the filling on one end of the wrapper.
6. Roll up the wrapper tightly, tucking in the sides as you go.
7. Brush the edges with water to seal the roll.
8. Heat the oil in a large pan and deep-fry the spring rolls until golden brown.
9. Serve with dipping sauce and enjoy!
Vegetable Spring Rolls | Easy Homemade Veg Spring Rolls | How to Make Vegetable Spring Rolls
Vegetable Spring Rolls | Easy Homemade Veg Spring Rolls | How to Make Vegetable Spring Rolls
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This easy vegetable spring roll is a great addition to your snack or Chinese meal. The vegetable spring roll is packed with delicious filling including cabbage, carrots, spring onions and noodles.
Try out this crispy vegetable spring roll!
======================================================
Vegetable Spring Rolls Recipe:
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vegetable oil - 1 1/2 tbsp
glass noodles - 1/2 cup
onion sliced - 1/2 cup
garlic chopped - 1tbsp
green chilli chopped - 1tsp
carrots ,julienne cut - 1/2 cup
cabbage ,julienne cut - 2 cup
spring onion ,julienne cut - 1/2 cup
salt - 1/2tsp
white pepper - 1/2 tsp
oyster sauce - 1tbsp
light soy sauce - 1tbsp
suger - 1/2 tsp
cornflour - 1tsp
water - 1 tbsp
for flour glue:
--------------
flour - 2 tbsp
water - 3 tbsp
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Veg Spring Roll Recipe | Home-made Spring roll Sheets with Liquid Dough | Chef Sanjyot Keer
Full Written recipe for Veg Spring Roll
Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 4-5 people
Vegetable filling
Ingredients:
• Oil 2 tbsp
• Lehsun (garlic) 2 tbsp (chopped)
• Adrak (ginger) 2 tbsp (chopped)
• Spring onion bulbs 2 tbsp (chopped)
• Pyaaz (onions) 1/2 cup (sliced)
• Gajar (carrots) 1 cup (julienned)
• Shimla mirchi (capsicum) 1 cup (julienned)
• Patta gobhi (cabbage) 1 cup (shredded)
• Safed mirch (white pepper) a pinch
• Salt to taste
• Hari mirchi (green chillies) paste 2 tsp
• Red chilli sauce 1 tbsp
• Ketchup 2 tbsp
• Soy sauce 2 tsp
• Kashmiri red chilli paste 2 tsp
• Vinegar 1 tsp
• Sugar 1 tsp
• Spring onion greens
Method:
• Set a wok on high heat, add oil, garlic, ginger and spring onion bulbs, stir and cook on high heat for 1-2 minutes.
• Further add the remaining ingredients of the filling, stir & cook on high heat for 1-2 minutes.
• Sprinkle some corn flour, about ½ tsp and mix well, finish with spring onion greens and mix well, switch off the flame and allow the mixture to cool down, keep the filling aside to be used later.
Spring roll sheets
Ingredients:
• Maida (refined flour) 150 grams
• Cornflour 150 grams
• Salt a pinch
• Water 475 ml
Method:
• Take a mixing bowl, add maida, cornflour & salt, mix well add water in batches to make a smooth & lump free batter, whisk the batter well, the quantity of water may differ, we need to make the consistency batter flowy, it should not be too thick or too thin.
• To check its proper consistency, dip the spoon in the batter it should coat it while flowing.
• Once the batter is in its appropriate consistency rest the batter for 12-15 minutes.
• Use a non-stick pan and heat until its moderately hot, use a ladle and pour the batter on the pan, take sufficient amount of batter to make a thin spring roll sheet.
• As soon as you drop the batter swirl the pan to spread evenly to make a thin sheet. Do not use any spoon to spread like a dosa.
• Briefly cook the sheet for 30 – 40 seconds on medium flame, use a spatula & remove it efficiently. Cook all the sheets in same way.
• If you face problem in making the sheet, for example while removing the sheet after cooking, the sheet is sticking to the pan, then water content is more in the batter and adjust by adding either cornflour or refined flour and whisk well. If the sheet is spreading evenly after swirling then your batter is thick than the required consistency. Even if the batter is perfect according to you, and still if it’s not coming out efficiently then your pan seems to be hot than the required temperature. Cook on moderately hot pan. These points are very important and do consider them while making them.
• Once the sheets are cooked perfectly place them over a grill or else place them over a plate, make sure to dust the plate with cornflour to avoid from sticking. Dust cornflour between the sheets to avoid from sticking. Keep them covered with a moist cloth until you use them for making spring rolls.
Making of spring roll
Ingredients:
• vegetable filling
• Spring roll sheets
• Maida (refined flour) 2 tbsp
• Water 50 ml
• Oil for frying
Method:
• in a separate small bowl, mix maida & water to make a lump free slurry.
• Take the spring roll sheet, add sufficient amount of vegetable filling, start to fold the either ends inwards to seal the openings, further roll tightly to keep the fillings intact, apply little slurry on the edges and roll to seal the edges, if there are any openings or if you notice a minor crack developing on the sheets just simply apply the slurry and deep fry them. Make all the spring rolls in same way.
• Set a wok on medium heat filled with oil, drop in the spring rolls in hot oil and deep fry them on medium heat until crisp and golden brown in colour.
• Hot & crispy spring rolls are ready, cut them in pieces and serve them hot with ketchup or any dip of your choice.
#YFL #SanjyotKeer #SpringRoll
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