Spring rolls have recently appeared in modern gastronomy, but despite this, they are rapidly gaining popularity among lovers of exotic dishes. Despite their consonance with Japanese sushi and rolls, they have nothing to do with them. These are simply rice paper pancakes with various fillings. As a filler, meat and seafood products, various vegetables and fruits, as well as cheese, rice noodles and rice can be used.
A little history of the dish
Spring rolls are a dish originally from Asia. They are quite typical of Chinese cuisine and are also often made by Vietnamese and Indonesians. Rolls got their name in China, where they are usually prepared for the New Year, which is celebrated there in early spring. The Chinese name literally translates as "spring roll", and in English it sounds like spring roll, that's what we call this dish. At first, food chopped into strips was simply put on a rice pancake, and over time they began to be rolled up and served with various sauces. The Chinese very carefully selected the products for the filling. They believe that each of the dishes should combine 5 different tastes - sour, sweet, bitter, spicy, salty. Each of the tastes corresponds to a certain type of energy and, with the right combination, will help make up for their deficiency in the body. The Vietnamese version of spring rolls is called "nem" and is eaten raw or fried. They are very popular and are considered a national dish.
Some tips for making spring rolls
The name of the dish speaks for itself, so the filling must be appropriate. To give freshness, aromatic herbs are used, you can take, for example, mint or basil. Vegetables must be crispy - carrots, radishes, cucumbers, cabbage. Meat and seafood are usually lightly fried. The WOK pan from Biol is perfect for this: it is she who will help create the texture of meat that is necessary for such a dish. Rice noodles should be added at the very end of cooking so that they retain their shape and do not spread. Rice is prepared in the same way as for regular rolls. Consider how spring rolls with shrimp and pork are prepared. This is one of the classic recipes of Cantonese cuisine, which in turn is one of the eight main culinary traditions of Chinese cuisine.
For cooking, we need products:
- 100 g minced pork;
- 10 sheets of rice paper;
- 2 sheets of Beijing cabbage;
- 1 medium carrot;
- 5 pieces. champignons;
- 20 pcs. shrimp;
- 1 clove of garlic;
- salt to taste.
- Sauce:
- 2-3 cm of ginger root;
- soy sauce.
Cooking:
- First, let's prepare the sauce. To do this, grind the ginger root and pour it with soy sauce. Let it brew for about half an hour. Meanwhile, chop the shrimp and mushrooms. Peking cabbage and carrots chop into strips.
- Put the WOK Biol pan on the fire, heat it up, add a little oil and fry the minced meat. Add vegetables, mushrooms and garlic and fry, stirring, for about two more minutes. Add salt and shrimp, mix, remove from heat. Let the filling cool down.
- Prepare rice paper. Each sheet should be dipped in warm water at room temperature for a few seconds, then spread out on a towel. Put the filling on the edge of the sheet and tuck the edges on three sides, and then roll tightly.
- Ready rolls need to be fried on both sides. This must be done very carefully. Make sure that the rolls do not touch each other during the frying process, as if they touch, they can stick and then tear. Put the fried rolls on paper towels to drain excess fat, and then serve.
- Place pork tenderloin with shallots, garlic, fish sauce, sugar, black pepper, and oil (if using) in a bowl. Turn over to coat meat with marinade. Cover with cling film and marinate, turning occasionally, for at least an hour or overnight in the refrigerator.
- Preheat the grill to high temperature. Grill the meat, turning occasionally, until cooked through and the temperature on a food thermometer reaches 63°C.
Transfer the tenderloin to a plate and let cool to room temperature before slicing. When the meat has cooled, cut the pork into 0.3 cm thick slices, cover and refrigerate until you start assembling the spring rolls.
- Prepare rice noodles, according to the instructions on the package and strain through a colander. Rinse under cold running water until the noodles are cool and strain.
Collect rolls one at a time: Dip 1 sheet of rice paper in warm water and quickly transfer to a clean kitchen towel. (The paper will become soft almost instantly.)
Line 4 shrimp halves in a horizontal line down the center of the sheet and top with a few tablespoons of cooked (well-strained) noodles. Put 1-2 slices of cucumber on the noodles, about 2 tbsp. l. chopped lettuce, 4 mint leaves. 2 sprigs of cilantro and 4 basil leaves.
- Place a few sticks of chopped carrots along the top of the filling and top with 2 slices of pork. Gently pull the bottom edge of the sheet up and fold over the filling. Fold 2 sides inward over the filling to press the bottom edge. Do this carefully so as not to tear the paper.
When both sides are wrapped, roll up the spring roll, wrapping it along with the filling to make a tight roll. Place the roll on a plate, cover with a damp paper towel or a damp, clean kitchen towel.
Repeat the same steps with the remaining sheets of rice paper and stuffing. When you've rolled up all the spring rolls, serve them immediately: at room temperature or slightly chilled, with peanut sauce in a separate bowl as a dip.
Peanut Sauce (Nuok Leo)
Heat oil in a small saucepan. When hot, add garlic, chili paste, tomato paste and cook until garlic is golden, about 30 seconds. Add broth, sugar, peanut butter and hoisin sauce. Stir.Bring to a boil, reduce heat and simmer for 3 minutes. Remove the saucepan from the heat and let the sauce cool slightly before serving. Serve in small bowls topped with peanuts, chopped chili peppers and drizzle with hot sauce if desired.
Can be served warm or at room temperature.
package of rice pancakes
cucumber - one and a half pieces
pork - 500 gr.
onion - 2 pcs.
garlic - 6 cloves
potato starch - 2 tablespoons
eggs - 2 pcs.
ketchup - 2 tablespoons (can be replaced with tomato paste)
salt to taste
sugar - 1 teaspoon
vinegar 9 percent - 1 teaspoon
For sauce:
soy sauce
9 percent vinegar
sesame seeds
First, I made the filling. The pork was cut into thin strips.
Finely chopped onion and garlic.
At this time, a frying pan with vegetable oil was well heated on the stove. I fried the pork for 17-18 minutes until tender.
When the meat was fried, put it in a bowl. And in the same pan, put the onion and garlic. Fried, added sugar, salt, vinegar and 2 tablespoons of water.
But you need something fresh. So I cut a fresh cucumber into strips. More precisely, not me, but such a tool ... and not with straws, but one might say, for noodles
Let's move on to the most interesting. I bought these rice pancakes.
It is necessary to soak them in slightly warm water for 15 seconds and immediately put them on the surface in a straightened form to stuff them.
We put the pork filling, cucumber on top.
We fold everything in the same way as if stuffing pancakes. First, we cover the filling on one side, then on both sides, and then we twist it into a roll.
I note that I have half the filling left. So you can take half the meat. But since the filling is delicious, I didn’t spoil it
In principle, you can eat spring rolls anyway, but I didn’t like it. So I fried them in a large amount of vegetable oil on both sides until golden brown.
When laying out pancakes, try not to touch each other, otherwise they will stick.
Spring rolls served with our favorite sauce. I added a little vinegar to the soy sauce, and sprinkled sesame seeds on top.
Enjoy your meal!
step by step recipe with photo
Spring rolls are a popular dish of Asian cuisine, which, according to deep-rooted traditions, is prepared on the first day of the New Year according to the lunar calendar in countries located in the south and east of Asia. This holiday falls in the spring, which is why the rolls are called "spring". The basis of the dish is thin translucent sheets of rice paper. They wrap the filling, which can be both salty and sweet.
Below we offer you to cook spring rolls with pork and funchose. In addition to these ingredients, minced meat includes fresh vegetables (tomato, cucumber, carrot), sesame seeds, green onions and garlic. Seasoned rolls with red and black ground pepper.
Ingredients
- rice paper - 12 sheets
- pork baked or boiled - 300 g
- funchose - 100 g
- small carrot - 1 pc.
- small tomato - 1 pc.
- small cucumber - 1 pc.
- vegetable oil - 2-3 tbsp. l.
- garlic - 3 cloves
- green onion - 1/3 bunch
- sesame - 2 tbsp. l.
- freshly ground black pepper - to taste
- ground red pepper - 1/2 tsp.
- salt - to taste.
Cooking time: 1 h 10 min.
Servings: 6
Cooking
1. Soak funchose in hot water for 5-7 minutes.
2. Drain the vermicelli in a colander and rinse with cold water.
3. Then squeeze the funchose with your hands and cut into pieces 2-3 cm long.
4. Peel, wash and finely chop the garlic cloves.
5. Cut the pork into thin strips.
6. Thoroughly wash the carrots with a brush, peel and cut, like meat, into thin long strips or grate, as in this recipe, on a Korean carrot grater. Rinse green onions, dry and cut into thin rings. Wash the cucumber and tomato and also cut into strips.
7. In a dry frying pan (no oil), toast the sesame seeds until golden brown.
8. Heat vegetable oil in a wok pan. Stirring constantly, quickly fry the garlic on it until light yellow. Be sure not to overcook the garlic. Otherwise, it will be bitter, which will adversely affect the taste of the finished dish.
9. Put the pork in the pan and continue to fry for another 5 minutes.
10. Add funchose, season with red and black pepper, salt to taste. Stir and fry for 4-5 minutes.
11. Remove the pan from the heat, add sesame seeds and mix again. Let the stuffing cool down.
12. Put a sheet of rice paper in a deep plate or bowl of warm water for 15-30 seconds to soften.
13. Lay the sheet on a smooth surface. Closer to the edge lay out 2 tbsp. l. meat component of the filling.
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