How about a Spring Roll? Spring rolls are a rolled-stuffed wrapper filled with minced vegetables, fish, and meats. It’s a cool, easy, and an efficient process that yields a delectable prize. Spring rolls can be found in several Asian countries, most notably China, Vietnam, Singapore and Indonesia.

History Of The Spring Roll

Originally an invention of the Chinese, Spring Rolls “chun juan” were made from the early spring vegetable crop, wrapped in thin crepe-like sheets and fried. This basic dish has been since adapted by other Asian and Western cultures including Thailand, Japan and Vietnam. The Vietnamese and Thai use the rice based wrapper that you can find in many grocery stores and this style spring roll is typically served fresh, not fried. Another related version is Lumpia common in the Philippines.

Recipe: Three shred Spring Roll

Three shred Spring Roll

Three shred Spring Roll

Taste: Delicious and salty.

Features: Crispy outside and tender inside.

Ingredients for Three shred Spring Roll:

500 grams (1.1 lb) wheat flour.
100 grams (0.22 lb) shredded meat
100 grams (0.22 lb) shelled baby shrimps
100 grams (0.22 lb) shredded bamboo shoots
6 grams (1 tsp) salt
1 gram (1/4 tsp) MSG
1 gram (1/4 tsp) sugar
10 grams (2 tbsp) cornstarch
5 grams (1 tsp) cooking wine
250 grams (1/2 cup) cookingoil

Directions to cook Three shred Spring Roll:

1, Add 25 g (2 tbsp) of cooking oil in the pan and heat it. Add the shredded meat, shrimps and shredded bamboo shoots. Stir-fry slightly. Add the cooking wine, half of the salt, sugar, MSG and 50 g (3 tbsp) of water and cook well. Put in the cornstarch to thicken it. Leave aside for later use.

2, Mix the flour with 300 g (3/5 cup) of water, add the remaining salt to give the flour paste elasticity. Heat a flat-bot-tomed pan on low heat and sprinkle some of the flour paste in the pan. Quickly turn the pan to shape the paste into a thin wrapping about 15 cm (6 inches) in diameter. When its sides roll up, remove it. Keep doing this to produce many spring roll wrappings.

3, Put the sauce in the center of wrapping, fold it once away from the side of the cook, fold both ends to the centr to form a long and wide strip. Apply a drop of the paste to seal the wrapping and a raw spring roll is made.

4, Add the oil in the pan and heat it to about 135-200℃ . Add in the rolls one by one and deep-fry them till they are golden brown.

This Three shred Spring Roll is ready to serve.

Tips:
You can use just about anything you’d like as a filling for spring rolls. Vegetables should be either lightly steamed or sauteed and sliced into thin slivers. If you’re using noodles, I find it works best to break them in half before cooking so they’re not too long. Fresh herbs are wonderful to use in spring rolls as well.

{September 19, 2010} {Tags: }