Difference between revisions of "Make Spring Rolls"
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#Assemble all your ingredients. Gather your ingredients together to speed up the wrapping process. Keep your carrots, shrimp, noodles, mint, lettuce and bean sprouts together as a wrapping station. | #Assemble all your ingredients. Gather your ingredients together to speed up the wrapping process. Keep your carrots, shrimp, noodles, mint, lettuce and bean sprouts together as a wrapping station. | ||
#*Having a wrapping station is especially helpfully if cooking a large amount of spring rolls or working with your kids to create a fun assembly line. | #*Having a wrapping station is especially helpfully if cooking a large amount of spring rolls or working with your kids to create a fun assembly line. | ||
| − | #Wet the rice paper wrappers. Upon opening the rice paper wrappers, you’ll find they are similar to a hard piece of paper. In order to soften them, you want to fill a large pot or deep plate with a small amount of warm water.<ref>http://www.inspiredtaste.net/13004/how-to-buy-and-use-rice-paper-wrappers/</ref> Lay a singular paper in the pot and count to five slowly.<ref | + | #Wet the rice paper wrappers. Upon opening the rice paper wrappers, you’ll find they are similar to a hard piece of paper. In order to soften them, you want to fill a large pot or deep plate with a small amount of warm water.<ref name="rf1">http://www.inspiredtaste.net/13004/how-to-buy-and-use-rice-paper-wrappers/</ref> Lay a singular paper in the pot and count to five slowly.<ref name="rf1" /> Gently remove the wrapper from the water once you find that it is soft and pliable and place it on porous cloth. A cotton pillowcase or tablecloth should work well. |
#*Don’t soak a wrapper too long and only soak wrappers one at a time. Soaking more than one wrapper at once will cause the wrappers to stick together. Soaking a wrapper too long will make it too soggy and it will easily fall apart. | #*Don’t soak a wrapper too long and only soak wrappers one at a time. Soaking more than one wrapper at once will cause the wrappers to stick together. Soaking a wrapper too long will make it too soggy and it will easily fall apart. | ||
| − | #Fill your spring rolls. Lay down your filling across the middle approximately two thirds into the wrap. Start by laying down the mint. Mint can be overpowering so try using three to four leaves per wrapper depending on your taste.<ref>http://notenoughcinnamon.com/2013/03/17/how-to-make-vietnamese-fresh-spring-rolls-step-by-step-recipe/</ref> Next, lay four to five pieces of shrimp over the mint.<ref | + | #Fill your spring rolls. Lay down your filling across the middle approximately two thirds into the wrap. Start by laying down the mint. Mint can be overpowering so try using three to four leaves per wrapper depending on your taste.<ref name="rf2">http://notenoughcinnamon.com/2013/03/17/how-to-make-vietnamese-fresh-spring-rolls-step-by-step-recipe/</ref> Next, lay four to five pieces of shrimp over the mint.<ref name="rf2" /> Add a small amount of carrot or any other vegetables. Lastly, cover this layer of vegetables with noodles and lettuce. |
#*Keep in mind that the mint and shrimp will act as decorative colors through the paper. Try alternating where you place them to keep your rolls looking fresh and beautiful. | #*Keep in mind that the mint and shrimp will act as decorative colors through the paper. Try alternating where you place them to keep your rolls looking fresh and beautiful. | ||
| − | #*Always keep your vegetables in the middle of the roll. Rice wrapper paper is very fragile and will tear easily. By sandwiching the vegetables, you prevent the hard carrots from poking through the wrap.<ref>http://fullthymestudent.com/vietnamese-shrimp-spring-rolls/</ref> | + | #*Always keep your vegetables in the middle of the roll. Rice wrapper paper is very fragile and will tear easily. By sandwiching the vegetables, you prevent the hard carrots from poking through the wrap.<ref name="rf3">http://fullthymestudent.com/vietnamese-shrimp-spring-rolls/</ref> |
| − | #*You want the filling to take up approximately 60% of the roll’s length. When laying the filling across the roll, ensure you have left enough room on each side of the filling for the wrapper to be lifted and tucked around the filling.<ref | + | #*You want the filling to take up approximately 60% of the roll’s length. When laying the filling across the roll, ensure you have left enough room on each side of the filling for the wrapper to be lifted and tucked around the filling.<ref name="rf3" /> |
| − | #Wrap the roll. Lift the sides over the filling. To prevent your rolls from falling apart, you need to keep it tight. Don’t pull too hard or allow the sides to become sloppy. After the ends are folded over the filling, tuck the shorter remaining end over the pile of filling.<ref | + | #Wrap the roll. Lift the sides over the filling. To prevent your rolls from falling apart, you need to keep it tight. Don’t pull too hard or allow the sides to become sloppy. After the ends are folded over the filling, tuck the shorter remaining end over the pile of filling.<ref name="rf3" /> Now you should have a roll that has three edges of the wrapper tucked around the filling. Using care, roll the paper and stuffing towards the last remaining edge.<ref name="rf3" /> |
| − | #*Always use two hands to roll your spring rolls. It may take some getting used to, and your first few rolls might not be the prettiest, but you’ll find that each successive roll becomes easier.<ref | + | #*Always use two hands to roll your spring rolls. It may take some getting used to, and your first few rolls might not be the prettiest, but you’ll find that each successive roll becomes easier.<ref name="rf3" /> |
#Roll until the wrapper is completely used. When storing your spring rolls, keep them laid on the side with the exposed wrapper. This will prevent the wrapping from lifting or the spring roll from becoming undone. As Vietnamese spring rolls are eaten uncooked, your rolls are now ready to be devoured. | #Roll until the wrapper is completely used. When storing your spring rolls, keep them laid on the side with the exposed wrapper. This will prevent the wrapping from lifting or the spring roll from becoming undone. As Vietnamese spring rolls are eaten uncooked, your rolls are now ready to be devoured. | ||
| − | #*Try serving these spring rolls with peanut sauce. This can be made by mixing hoisin sauce with peanut butter, and a sprinkle of water.<ref>http://fullthymestudent.com/peanut-dipping-sauce/</ref> Adding sriracha for some heat. | + | #*Try serving these spring rolls with peanut sauce. This can be made by mixing hoisin sauce with peanut butter, and a sprinkle of water.<ref name="rf4">http://fullthymestudent.com/peanut-dipping-sauce/</ref> Adding sriracha for some heat. |
===Cooking Fried Chinese Spring Rolls=== | ===Cooking Fried Chinese Spring Rolls=== | ||
| − | #Fry the filling. After heating cooking oil, pan fry garlic and ginger on high setting for thirty seconds.<ref>http://www.tarladalal.com/Spring-Rolls--(-Chinese-Cooking-)-313r</ref> Add onions and green peppers and cook for two minutes.<ref | + | #Fry the filling. After heating cooking oil, pan fry garlic and ginger on high setting for thirty seconds.<ref name="rf5">http://www.tarladalal.com/Spring-Rolls--(-Chinese-Cooking-)-313r</ref> Add onions and green peppers and cook for two minutes.<ref name="rf5" /> Stir in carrots, cooked noodles, cabbage and saute for another three minutes. Stir the pan often to prevent your ingredients from burning. Once done, remove the pan from the burner.<ref name="rf5" /> |
| − | #*Cut the noodles before adding them to your pan. Cutting your noodles avoids long, stringy pieces from falling out of the roll. Quickly cut your noodles into pieces 2 inches (4 cm) long for most spring rolls.<ref>https://www.finedininglovers.com/recipes/appetizer/spring-roll-recipe/</ref> | + | #*Cut the noodles before adding them to your pan. Cutting your noodles avoids long, stringy pieces from falling out of the roll. Quickly cut your noodles into pieces 2 inches (4 cm) long for most spring rolls.<ref name="rf6">https://www.finedininglovers.com/recipes/appetizer/spring-roll-recipe/</ref> |
| − | #Add liquid ingredients. After turning off the heat, add ketchup, salt, and szechuan sauce.<ref | + | #Add liquid ingredients. After turning off the heat, add ketchup, salt, and szechuan sauce.<ref name="rf5" /> Mix the pan well until the liquids have evenly coated the vegetables then set aside the filling until needed. |
#*If you wish to add meat, such as cooked ground pork or roasted shredded chicken, add your precooked meat along with the liquid ingredients. | #*If you wish to add meat, such as cooked ground pork or roasted shredded chicken, add your precooked meat along with the liquid ingredients. | ||
| − | #Fill your wrapper. Lay out the wrappers in a diamond shape in front of you. Scoop up a spoonful of filling and place it 3/4 of a single wrapper. Take the horizontal ends of the wrapper cover the filling.<ref | + | #Fill your wrapper. Lay out the wrappers in a diamond shape in front of you. Scoop up a spoonful of filling and place it 3/4 of a single wrapper. Take the horizontal ends of the wrapper cover the filling.<ref name="rf6" /> Using your fingers, tightly tuck the exposed, shorter end over the filling. Roll the filling up in the rest of the wrapper.<ref name="rf6" /> |
| − | #*If you’re having trouble getting your wrapper to seal, mix up a little bit of flour and water. Dip your fingers in the mixture and tap it along the seal of the roll. This will help keep the paper sealed.<ref | + | #*If you’re having trouble getting your wrapper to seal, mix up a little bit of flour and water. Dip your fingers in the mixture and tap it along the seal of the roll. This will help keep the paper sealed.<ref name="rf5" /> |
| − | #Heat up the frying oil. In a wok or deep pan, heat up a thin layer of oil on medium. Once the oil is crackling, add the spring rolls in. Cook for approximately 2 minutes or until golden roll. Remember to flip the spring roll constantly to ensure it is evenly fried. Once all sides are a beautiful brown color, they are ready.<ref | + | #Heat up the frying oil. In a wok or deep pan, heat up a thin layer of oil on medium. Once the oil is crackling, add the spring rolls in. Cook for approximately 2 minutes or until golden roll. Remember to flip the spring roll constantly to ensure it is evenly fried. Once all sides are a beautiful brown color, they are ready.<ref name="rf6" /> |
| − | #*Before and after cooking, store the spring rolls on absorbent paper, such as paper towel. This will help remove any water before cooking. Use a paper towel to remove any excess oil after cooking as well.<ref | + | #*Before and after cooking, store the spring rolls on absorbent paper, such as paper towel. This will help remove any water before cooking. Use a paper towel to remove any excess oil after cooking as well.<ref name="rf5" /> |
#*Try serving your Chinese spring rolls with a side of soya sauce. | #*Try serving your Chinese spring rolls with a side of soya sauce. | ||
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== Warnings == | == Warnings == | ||
| − | *Cooking with oil can be dangerous and cause extreme burns. Always keep a lid to your pot nearby, as well as a class B fire extinguisher.<ref>http://www.thekitchn.com/kitchen-safety-how-to-put-out-138233</ref> | + | *Cooking with oil can be dangerous and cause extreme burns. Always keep a lid to your pot nearby, as well as a class B fire extinguisher.<ref name="rf7">http://www.thekitchn.com/kitchen-safety-how-to-put-out-138233</ref> |
| − | *Never put out a grease fire with water. Pouring water will cause both the oil and fire to spread.. If a fire starts, pour baking powder on your pan and put the lid on it if possible.<ref | + | *Never put out a grease fire with water. Pouring water will cause both the oil and fire to spread.. If a fire starts, pour baking powder on your pan and put the lid on it if possible.<ref name="rf7" /> |
== Related Articles == | == Related Articles == | ||
