Home-made spring rolls

Spring rolls are wonderful appetizers and among my all time favorites. A few years ago, I learned to make my own spring rolls at home. Don’t be fooled by the simple elegance of those delightful rolls. As long as you have the wrappers, spring rolls are surprisingly easy and quick to make.

What is great about those snacks is that you can be the master of your own creations, filling the spring roll wrapper with any combination of delicious fare.

Let me share with you my recipe for spring rolls:

Makes about 25 rolls (depending on the size of the wrappers)

I used rice papers as my spring roll wrappers. Rice papers are circular, thin, brittle and opaque.

You can also use regular spring roll pastry. If so, just ignore step 2 in the preparation below.

INGREDIENTS:

2/3 lb ground chicken
1/3 lb canned crabmeat
1 medium (2/3 Cup) onion, minced and squeezed gently to remove excess liquid
1 cup grated carrots
1 1/2 oz (50 g) bean thread vermicelli, soaked in hot water for 30 minutes, drained and cut into 1 1/2-inch pieces
6 shiitake mushrooms, stems removed, soaked in hot water for 30 minutes, drained and diced
Coriander, chopped
2 tbsp fish sauce, adjust to taste
1/4 tsp salt, adjust to taste
3/4 tsp ground black pepper, adjust to taste
1 egg, lightly beaten
Vegetable oil for frying

METHOD:

1. In a large bowl, combine the chicken, crabmeat, onion, grated carrots, vermicelli, mushrooms, coriander, fish sauce, salt, and black pepper. Using a fork, gently mix all the ingredients until well blended. Then add the beaten egg and toss to coat.


2. To make the rolls… fill a shallow plate with warm water. Submerge the rice wrapper for a few seconds, just to soften it, one at a time. Be careful not to oversoak or the rice paper will start to disintegrate.

3. Spoon 1 heaping tbsp of the filling on the bottom third of the wrapper. Using your fingers, press the filling gently and shape into a small cylindrical shape.

Lift the bottom edge over the filling, and then fold in both sides.

Roll into a small cylinder. Place the seam side down.

It is important to apply a little pressure, as you roll, to ensure that the spring roll is firm and tight. Also, do not stack the rolls. Cover lightly with plastic wrap to prevent from drying and continue to make the rolls with the remaining filling and rice papers in this way.

4. In a wok or a large skillet, heat 2 inches of vegetable oil. Test the temperature by carefully placing a spring roll in it. If the oil foams but not too vigorously upon contact, it is hot enough. Add the rolls without crowding, and fry until crisp and golden brown.

5. Remove the spring rolls with a slotted spoon and drain on paper towels. Serve the spring rolls with dipping sauce and chili.


Bon appetit!