How To make Fried Spring Rolls
3 c Oil
2 Cloves garlic, minced
1/2 lb Lean pork, ground
1/2 lb Shrimp, shelled, deveined,
-minced 3/4 c Minced water chestnuts
2 Carrots, minced
1 c Minced celery
1/2 c Green onions, cut very fine
2 tb Soy sauce
1 ts Salt (optional)
1/2 ts Freshly ground pepper
Spring roll wrappers, 8" in -diameter Sweet and Sour sauce In a wok or pan, heat 2 tb oil. Add garlic and stir until fragrant, about 5 seconds. Add the pork and shrimp and stir-fry for 1 minute. Add the water chestnuts, carrots, celery, and green onions. Stir-fry for approximately 2 minutes, or until the vegetables are tender but still crunchy. Add the soy sauce, salt, and pepper. Stir. Remove from heat. Drain excess moisture from pan. To assemble the rolls, place about 1/3 c of the filling on the lower third of the wrapper. Fold the portion of the wrapper nearest you over the filling until just covered. Turn the wrapper again to enclose the filling securely. Moisten the edges of the wrapper with water or a mixture of cornstarch and water. Fold over the corners and press down firmly to seal, making an envelope. Moisten the flap of the envelope with water and turn, rolling firmly into a 1-inch cylinder. Seal firmly. Set aside, seam side down. Repeat until all the filling has been used. Heat oil in a wok to 375 degrees. Place 4 or 5 rolls at a time in the hot oil. Deep-fry until crisp and golden. Remove with a skimmer and drain on paper towels. Serve hot with Sweet and Sour sauce. Rolls may be prepared ahead of time and frozen, then fried when needed. Appeared in The Southeast Asia Cookbook, by Ruth Law.
How To make Fried Spring Rolls's Videos
CRISPY FRIED SPRING ROLLS That Won’t Explode
Delicious crispy fried spring rolls filled with ground pork, shrimp, noodles and some simple seasonings then wrapped in rice paper. These babies are perfect as tasty snacks or appetizer for parties. You can use regular egg roll wrappers for this recipe. Rice paper is very thin and can explode when frying. Just follow few tricks and tips from my video and you won’t have any explosions.
Recipe makes about 20 spring rolls
For the spring rolls:
20 Spring roll wrappers
Oil for frying
9 Oz (250 g) ground pork or chicken
6 Oz (170 g) shrimp, deveined and finely chopped
1 Oz dried glass noodles
1 Small carrot-shredded
1/3 Cup dried wood ear fungus-soaked
2 Green onion-chopped
1 Egg
1 1/2 Tbsp oyster sauce
1 Tsp sugar
1/2 Tsp salt
1/2 Tsp black pepper
For the sauce:
2 Tbsp sweet chili sauce
2 Tbsp water
2 Tbsp fish sauce
1-2 Tbsp fresh lime juice
1/2 Tsp sugar
1 Clove garlic-finely chopped
Mix all ingredients together and stir until sugar dissolved. Taste and adjust the taste to your liking. Add chopped chilies if you like it more spicy.
Important notes: When rolling spring rolls make sure to reduce any air pockets and roll it nice and tight. Place it on tray lined with parchment paper and refrigerate uncovered for 30 minutes. It will help to dry the rice paper and won’t explode when frying.
Vegetarian Spring Rolls (SOOO CRISPY!)
#shorts #springrolls #crispy #vegetarian
???? How to make the PERFECT Egg Roll (春捲)
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⏲ CHAPTERS ⏲
00:00 - Prepare dried ingredients
00:24 - Prepare dried ingredients
01:00 - Cut ingredients
03:12 - Create glue
03:33 - Stir-fry filling
08:15 - On egg/spring rolls
09:03 - Wrap rolls
12:13 - Deep fry rolls
13:05 - How to prevent rolls from exploding
13:43 - Rolls staying pale?
14:30 - How to keep them crispy
15:17 - What to do with leftover oil
15:49 - THE CRUNCH
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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Rice paper dumplings (pan fried and air fried)
Crispy Rice Paper Dumplings are quick and easy pan-fried dumplings made with rice paper and delicious vegetable tofu stuffing!
These are vegan, super crispy, chewy, and filled with delicious Asian-flavored veggies and tofu.
This appetizer takes less than 30 minutes to make which is pretty quick than traditional dumplings. Plus they are super adaptable to use whatever leftover veggies protein you have in your fridge, and did I mention that they taste heavenly good too?
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Detailed Recipe
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Vietnamese Shrimp Fried Spring Rolls - Techniques to Succeed and Mistakes to Avoid
In this video, I’m going to show you the techniques to obtain beautiful, delicious and crispy shrimp fried spring rolls by avoiding the usual mistakes.
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????????Ingredients for 20 spring rolls
500g shrimp
30g glass noodles
10g wood ear mushrooms
2 carrots
1 onion
1 egg
1 tbsp cornstarch
½ tsp salt
½ tsp ground pepper
1 tbsp fish sauce
20 rice paper 22cm
Oil for frying
???? Music ????
Creek Whistle - Steve Adams, Youtube Audio Library
Peace Creek - Ashley Shadow, Youtube Audio Library
Crunchy Vietnamese Spring Rolls
Crunchy and moreish, these deep fried rice paper spring rolls make for the perfect snack!
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