How to make spring rolls - a light Asian snack

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2024-01-13 00:26

You can choose any filling for rice paper rolls, the main thing is to master the basic principles of cooking.

Almost anything can be used as a filling for rolls: seafood, fish (both raw and cooked), beef, pork, poultry, seasonal vegetables, greens with soft leaves, rice or bean noodles, tofu or mushrooms.

The main thing when preparing the filling is to cut all the components as thin as possible so that they fit in the roll and do not break through the rice leaf.

The key to a neat spring roll is not the filling, but sheets of rice paper that need to be properly softened. To do this, place one sheet of rice paper in a shallow container with warm water and slowly count to five.

The removed sheet should be soaked, but not enough to stretch easily when forming spring rolls.

Lightly dampen your work surface with lukewarm water to keep the rice paper from sticking and retaining moisture as you add all the ingredients to it.

As for the filling, here you need to lay out the components correctly. So, put the soft leaves of greenery first in the center of the leaf, and place the denser components on top of them. As the roll is rolled, the lettuce will protect the rice paper from chunks of bell peppers, carrots, cucumbers and other ingredients.

If you want bright ingredients like mint or shrimp to be visible on the surface of the roll, arrange them in a row closer to the bottom edge.

Roll up the roll with both hands, covering the filling with the top free edge of the rice leaf, and then folding both sides. Continue folding, trying to gently, but as tightly as possible, twist all the components into the sheet.