How To make Spring Rolls (Chinese)

Traditional Thai Spring Rolls - Marion's Kitchen

Mama Noi's guide to traditional Thai spring rolls and shares her favourite spring roll dipping sauces. Whether you all them spring rolls or egg rolls... you won't want to miss the recipe... or the sass LOL.

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ABOUT MARION

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

CHICKEN SPRING ROLLS RECIPE RESTAURANT STYLE | SPRING ROLLS RECIPE

Chicken Spring Rolls Recipe Restaurant Style | Spring Rolls Recipe | Chicken Spring Roll | Chicken Spring Rolls Recipe | How to Make Spring Rolls | Spring Roll Recipe | Chicken Starter | Chicken Appetizer



Chicken Spring Rolls

Ingredients for Chicken Spring Roll:
- Boneless chicken, boiled & shredded- 100 gms (after boiling)
- Cabbage, shredded- 2 cups (around 100 gms)
- Carrot, julienned- 1 cup (50 gms)
- Green Pepper (capsicum), julienned-1 cup (50 gms)
- Spring Onion Greens- 3 tbsp
- Green Chillies, sliced- 2-3
- Garlic, chopped- 1 tbsp
- Spring Onion whites- 2 tbsp

Sauces:
- Dark Soy Sauce- 1 tsp
- Red Chilli Sauce- 1 tsp

Other Ingredients:
- Salt- 1/4 tsp
- Pepper Powder- 1/4 tsp
- Flour Slurry- 2 tbsp Maida (All Purpose Flour) mixed with 3 tbsp water
- Spring Roll Wrappers - 10-12
- Oil- 1.5 tbsp + oil for deep frying

Preparation:

- Boil the chicken fillets with salt, pepper powder and water in a pan for around 14-15 mins till tender.
- Take out the boiled pieces and keep it to cool. Shred the chicken fillets with a fork or with your hand. Set aside.
- Shred the cabbage and julienne the carrots and green peppers (capsicum).
- Peel and chop the garlic, the spring onion whites & greens and fine slice the green chillies.
- Once the Spring roll stuffing is done, spread it on a plate to cool and take out the Spring Roll dough sheets to thaw.
- Just before preparing the Spring Rolls, prepare the Flour paste by mixing the All Purpose Flour (maida) with water.

Process:

Make the Filling-
- Heat oil in a wok and add the chopped garlic. Fry on high heat for 15 secs and then add the Spring Onion whites and sliced green chillies. Sauté on high heat for 30 secs.
- Now add the carrots & shredded cabbage and sauté on high heat for around 2 mins.
- Add the julienned green peppers (capsicum) and sauté on high heat for a minute and then add the shredded chicken.
- Now add the salt, pepper powder, stir fry on high heat for another minute.
- Add the red chilli sauce dark soy sauce. Give a mix and continue to stir fry for another minute.
- Add the chopped spring onions at the end, stir fry for a minute
- Remove onto a plate and allow it to cool.

Wrapping the Spring Rolls-
- You will need the thawed spring roll wraps, cooled spring roll stuffing, flour slurry and a brush to use the slurry.
- Take one spring roll wrap with one corner facing you and add 2 tbsp of the stuffing around 2 inches from the corner. Arrange it in a way to form the shape of the roll.
- Fold the edge on top of the filling, pushing the stuffing inside as you roll till you reach the two opposite corners. Now fold the two sides like an envelope, give one more roll and then brush the slurry on the edge to seal the roll.
- Continue with the balance wraps to prepare the other spring rolls.
- (Tip: Cover both the spring roll wraps and the rolled spring rolls with just wet cloth Kitchen Towels to prevent them from drying out. The wraps break during rolling if dried up and the spring rolls become too dark while frying. )

Frying the Spring Rolls-
- Heat oil in a flat pan/kadai or skillet till medium hot.
- Drop the spring rolls one by one (around 5-6) to not crowd the pan.
- Fry on medium heat for 7-8 mins till golden in colour.
- Keep turning the rolls to uniformly fry them.
- Remove from oil and arrange on a plate. Fry the rest of the rolls in batches.



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How to Make Spring Roll (with Shrimp and Pork)

Please visit my website at theartofcooking.org for more detailed information regarding tools and ingredients.

Ingredients: 6 servings
Spring Roll Wrapper: 9
Pork: 350 g or 12.35 oz
Shrimp: 18 shrimps (70/90 ct or 60/70 ct)
Bean Sprouts: 225 g or 8 oz
Celery: 50 g or 1.76 oz
Nappa: 50 g or 1.76 oz
Carrots: 25 g or .88 oz
Bamboo Shoots:
Shiitake Mushrooms: 5 g or .17 oz (Dried)
Mushrooms: 50 g or 1.76 oz
Ginger: 1 tbsp (minced)
Garlic: 3-4 cloves (1 tbsp minced)
Snow Peas: 15 g or .53 oz

Seasoning for Vegetables:
Salt: 1/2 tsp
Sugar: 1/4 tsp
White Pepper: 1/8 tsp
Fish Sauce: 2 tsp (
Rice Wine: 1 tbsp
Sesame Oil: 2 tsp

Seasoning for pork:
Salt: 1/2 tsp
White Pepper: 1/8 tsp (
Rice Wine: 2 tsp
Garlic Powder: 1/6 tsp
Water: 1 tbsp
Corn Starch: 2 tsp
Oil: 1 tsp

Paste:
Flour: 1 tbsp
Water: 2 tbsp

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Title: Magnetar

Chinese Spring Rolls (春卷)

A tried and tested recipe for Chinese spring rolls. They’re deep fried, cylinder-shaped parcels made of golden, crispy wrappers and a tasty filling of various ingredients.
???? Full written recipe:
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Spring Roll - Traditional Chinese New Year Food 中國傳統新年食品春捲

In China, spring rolls are among the most popular foods eaten during the Chinese New Year. The golden color of the spring rolls looks like gold bars. As such, they symbolize wealth and prosperity. This year, the Chinese New Year is just around the corner on February 1st. Let's celebrate by making these delicious crispy lucky spring rolls.

This recipe makes 20 to 25 spring rolls of 1.5 to 2 oz fillings
Ingredients
Fillings
2 oz rice noodles
1.5 lbs green cabbage
10 oz carrots
6 oz celery
2 tbsp minced ginger
2 tbsp minced garlic
Salt and pepper to taste
Optional Meat Choice: Ground pork, chicken, turkey, beef or lamb
Spring roll wrappers (25 pcs)
Sealer
Egg or
Flour paste of equal portions of flour and water

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