Spring rolls have a rich history that can be traced back to various Asian countries, including China and Vietnam. These delectable treats are characterized by their delicate rice paper wrappers, filled with a variety of fresh vegetables, meats, and aromatic herbs. The taste profile of spring rolls is a harmonious blend of textures and flavors. The crispy exterior offers a satisfying crunch, while the filling provides a burst of vibrant and savory goodness. The combination of ingredients can vary widely, ranging from shredded cabbage, carrots, and bean sprouts to cooked chicken, shrimp, or tofu. The inclusion of fragrant herbs like cilantro, mint, and Thai basil adds a refreshing element.
Spring rolls are often served as appetizers or snacks, and they pair perfectly with a range of dipping sauces. The most common choice is a sweet and tangy dipping sauce, such as sweet chili sauce or plum sauce, which complements the rolls’ flavors beautifully. Some variations may incorporate a peanut sauce or hoisin sauce for an added depth of flavor. These sauces enhance the overall taste and provide a contrast to the crispy exterior of the spring rolls. Regardless of the sauce, spring rolls are loved for their versatility, making them a delightful addition to any Asian-inspired meal or as a standalone dish that can be enjoyed on their own.
Spring rolls
Ingredients
- 12 spring roll wrappers
- 1 Cup cooked chicken shredded
- 1 Cup cooked shrimp chopped
- 1 Cup bean sprouts
- 1 Cup shredded cabbage
- 1 carrot julienned
- 2 green onions chopped
- 2 cloves garlic minced
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 1 Tsp sesame oil
- Vegetable oil for frying
- Sweet chili sauce for serving
Instructions
- In a large bowl, combine the shredded chicken, chopped shrimp, bean sprouts, shredded cabbage, carrot, green onions, and minced garlic.
- In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, and sesame oil. Pour the sauce over the filling mixture and toss to combine well. Let it marinate for 10-15 minutes.
- Take a spring roll wrapper and place it on a clean surface. Spoon about 2 tablespoons of the filling onto the center of the wrapper.
- Fold the bottom edge of the wrapper over the filling, tucking it in tightly. Fold the sides of the wrapper inward and roll it up tightly. Moisten the top edge of the wrapper with water to seal it.
- Repeat the process with the remaining wrappers and filling.
- Heat vegetable oil in a deep frying pan or pot to about 350°F (175°C).
- Carefully place the spring rolls into the hot oil and fry them until golden brown and crispy, about 3-4 minutes per side. Fry them in batches to avoid overcrowding the pan.
- Once cooked, remove the spring rolls from the oil and drain them on a paper towel-lined plate to remove excess oil.
- Serve the spring rolls hot with sweet chili sauce for dipping.
