How to Make Spring Rolls an Easy Guide
How to make Vietnamese Spring Rolls Step by Step
Freshly cooked, light, crisp and crunchy Spring Rolls. Now there's a lovely appetiser for any table!
Spring rolls can be found in several Asian countries, most notably China, Vietnam, Singapore and Indonesia. There's a version of the Spring Roll in the Phillipines too.
In Australia we can buy a food item called 'Spring Roll' from a fish-and-chip shop but they bear little, if any, resemblance to the real thing.
Do yourself a favour, make some real Spring Rolls!
Nockie Le is a Vietnamese-Australian who creates wonderful meals with vegetables and herbs straight from her own garden.
Nockie coaches me in Vietnamese cooking while I show her different ways to cook lamb and my steamed pudding recipes, a mutually beneficial arrangement.
Nockie calls this a "cheat" recipe, but I prefer to call it fusion, a mixture of Australian and Vietnamese.
Ingredients for Spring Rolls
- 1/2kg - 1lb - minced chicken.
- 2 sprigs spring onions, finely chopped
- 4 garlic cloves, finely minced
- 4 field mushrooms, thinly sliced and diced
- 1 carrot (grated)
- Spring roll pastry
- 1 egg (white only)
Spring Roll Pastry
There are many brands of Spring Roll Pastry. I think you can buy these packets in any supermarket anywhere in the world
It doesn't matter what particular brand you buy, this one is a packet I happened to have in my frig.
Don't confuse spring roll pastry and egg roll pastry. They're quite different pastries.
Rice paper wrappers are a different hing again!
Mix up the ingredients for Spring Rolls
Place all ingredients in a bowl.
Add salt and a generous amount of black pepper.
Mix ingredients together in a bowl until you have an even consistency.
Making the Pastry Packets for Spring Rolls
It's easy enough to mix up the ingredients and easy enough to fry the Spring Rolls. The tricky bit is making the pastry cases.
It's hard to explain how to roll them up, so here's a series of photos to show you how it's done. Click on each photo to bring it up larger.
Five Steps to Rolling UpClick thumbnail to view full-size
Cook the Spring Rolls
Dampen the edges of the rolls with egg white - or just water if you prefer
In a wok, or large frying pan, heat oil to hot.
There must be enough oil to cover the Spring Rolls. You can use your deep fryer if you have one.
When the oil is hot, drop in a few Spring Rolls so that they're not squashed too close together.
In this recipe we use chicken, so you have to make sure that the chicken is cooked while not burning the wrapper. Once the rolls are in the pan, turn down a little and cook until golden brown. About 5 minutes.
If you have more than one batch, take out the first when cooked, and then heat the oil to hot again before adding the next batch.
Dip a Spring Roll into a small bowl of dipping sauce.
Wrap it in a lettuce leaf, add a sprig of mint or coriander and roll up like a little sandwich.
Images on this page
All images on this page are either by Nockie Le or by Susanna Duffy
© 2010 Susanna Duffy