Recipes from spring roll dough. Spring rolls. Cooking with rice paper chicken

Spring rolls and phyllo dough March 18th, 2012

I have an obsession - spring rolls. They are prepared differently in different countries. Somewhere they wrap it in the thinnest transparent dough made from rice flour, somewhere they make the dough from wheat flour. I’m not talking about fillings at all - there are vegetables, meat, and shrimp... But my fetish is deep-fried crispy pancakes with a spicy sweet sauce. I tried them many times, but never learned how to cook them. And the reason for this is the dough, supposedly “phyllo”, which I could not buy for a long time. We had this dough ourselves, but for some reason it seemed to me that it was a little different in spring rolls, I wanted to compare.
I knew that phyllo is sold in Azbuka Vkusa, the most expensive store in Moscow, but I had to pay 333 rubles. I didn't want it for 12 sheets of dough consisting only of flour and water.
But one day I couldn’t resist and bought it.

KANAKI "Filo" puff pastry 450g
"Filo" - thin sheets of unleavened dough made from premium flour. They are highly elastic and easily take any shape.
Widely used in Mediterranean cuisine for the preparation of both sweet and savory baked goods.
Interestingly, the name of this dough comes from the Greek "phyllon", translated meaning leaf.
Leave for two hours at room temperature before use. Brush the sheet of dough with oil, fold in half, brush again and fold. Place the filling in the middle, fold in the edges and roll into a roll.
Price 333-50

So, in front of me is phyllo dough - my cherished dream.

To prepare spring rolls I will use the following set of ingredients:
400 g raw shrimp
100 g shiitake mushrooms
200 g fresh cabbage
2 small carrots
1 stalk of stalked celery
1/3 sweet pepper
300 g green beans
bunch of green onions
ginger root 5 cm
1 tsp lemon zest
soy sauce
olive oil
Sesame oil
sunflower oil for deep frying
sweet and sour sauce and soy sauce for serving

The selection of vegetables may be seasonal. It would be nice to add golden bean sprouts and bamboo shoots, but I don’t have such goodness in Ruza.

Dried shiitakes were soaked in warm water for 4 hours.

The shrimp defrosted slowly in the refrigerator overnight. Then she cleaned and removed the intestinal vein.

I cut the vegetables into thin strips, but did not cut the beans. Ginger cut into small cubes.

I fried the ginger in heated olive oil and then took it out with a slotted spoon.

Fry the shiitake in ginger oil until golden brown.

Add chopped vegetables to the fried mushrooms and fry them over high heat, stirring, until softened (5 minutes). Added beans and continued cooking for another 2 minutes. At the end I poured in 2 tbsp. soy sauce and cook over high heat for a couple more minutes.

I chopped green onions.

I let the dressing cool down.

The hour has finally come... Drum roll. I unpacked the frozen dough, it was rolled into a roll.
It looks like tissue paper - thin and transparent.

I wet and wrung out the towel. She unrolled the dough on the table and covered it with a damp towel, taking out the first sheet. I folded the sheet of dough twice and brushed the edges with water. Placed 1 tbsp on the corner. vegetable dressing and 1 shrimp and wrapped in an envelope. She placed the envelopes on a plate and covered them with a damp towel.

I heated sunflower oil in a deep saucepan and lowered the first batch of pancakes. Fry for about 1 minute. from each side.
The finished pancakes (only a person with great imagination can call them rolls) were served with sweet sauce for spring rolls and soy sauce.

My impressions.
Apparently the sheet of dough needs to be divided in half and put less filling - then the pancakes will turn out smaller in size and will look more like rolls.
I either overcooked the dough, or it is what it is - hard, but crispy. The filling inside is delicious. Everything would be great if I cleaned the shrimp completely and didn’t leave the tails on them :)
I have another package of dough, and another recipe for making dough for spring rolls - today there will be a second series.
Lick your lips and don't be bored. Your Irka.

Fried spring rolls or spring pancakes, a dish common throughout Southeast Asia, have begun to gain popularity in Russia. And since you can only buy dough for spring rolls in specialized stores, which is not accessible to everyone, I decided to teach you how to bake spring pancakes by hand.

The first time may seem difficult, but then this process will not take more time than preparing one regular pancake. But for the dough we will need, basically, only flour and water, and not some exotic ingredients.

The filling for spring rolls can be different - meat, vegetables and even fruit, but first I advise you to prepare it according to my recipe.

Dough for spring rolls

Ingredients (for 20 pcs.):

300 grams of wheat flour,
300 ml water,
1/2 tsp. salt,
2 tbsp. vegetable oil.

Cooking method:

Important Notes:

Gluten-free flour is not suitable for spring rolls because gluten is what allows the dough to stick to the pan.
If the dough sticks to your hands but not to the pan, then the temperature of the pan is most likely too high. Remember to cool the pan between pancakes for 30-60 seconds each time.
The resulting dough can be used immediately, or can be frozen for a long time in a plastic bag. It will turn out just like in the store)

Many of us love rolls very much, we eat them for lunch in a work group, and enjoy them at home for romance with our loved ones. But our spring rolls today have nothing to do with our favorite “pucks” made of nori and rice. Spring rolls are a tasty and quite dietary snack that looks like an envelope with filling inside. Let's not chat in vain and immediately move on to how spring rolls are prepared at home. We have more than one delicious recipe for this Asian dish in store for you.

Four variations of spring rolls

Yes, this dish came to us from Asian cuisine. People in the East simply adore this appetizer, we are sure that you will like it too and you will love it with the same gastronomic love that Asians do. We have more than one spring roll recipe for you, there will be four of them, each will be interesting and tasty in its own way. We'll start with the most dietary version; this dish will really appeal to adherents of vegan cuisine or people strictly following a low-calorie diet.

Thai spring rolls

Light, low-calorie and crispy, Thai cabbage rolls are an ideal snack for breakfast, lunch or a spring-summer picnic in nature. Preparing this recipe will only take about 15-20 minutes. To ensure that you get proper, neat envelopes with delicious filling, follow our culinary recommendations step by step. Instructions for those who cook on their own are as follows:

First we prepare all the necessary ingredients, and this is: 100 gr. cabbage, 1 carrot, 100 gr. bean sprouts, 8 sheets of rice paper, 50 gr. glass rice noodles, 3 cloves of garlic, 50 ml. soy sauce, 75 ml. sunflower oil.
The products have been collected, now we begin to prepare our spring rolls with vegetables, first of all we put the glass noodles in a bowl and fill it with water, always warm. We wait 5 minutes, and then transfer the noodles to a colander to drain the water, dry the noodles and cut them in half.
Let's start chopping the pre-washed vegetables. We cut all vegetables into thin and neat strips. But we pass the peeled garlic through a garlic press.
We take a wok-frying pan; if you don’t have such a frying pan, then you can make do with what you have. Pour sunflower oil into the frying pan and add the garlic mince, fry it for 30 seconds. Put carrots, cabbage and bean sprouts in the frying pan, stir and fry for 1 minute.
A few seconds before the end of frying the vegetable mixture, you need to throw in the noodles, mix everything carefully, and then add soy sauce and remove the wok from the stove.
Pour cold water into a wide and deep bowl and place a sheet of rice paper there, keep the sheet in the bowl for no more than 30 seconds. We repeat this manipulation with each leaf.
Place the soaked rice sheet on a cutting board and place a tablespoon of noodle-vegetable filling right in the center. We wrap it, you should have an envelope.
Pour vegetable oil into the frying pan, heat it up, and as the oil warms up, begin laying the spring rolls. Frying the envelope on each side takes 2 minutes.
The frying is over, now a paper napkin is laid out on a wide dish and fried Thai “stuffed cabbage rolls” are placed on it. We dry each cabbage roll and place it on a beautiful plate, from which you will feast on your vegan masterpiece. Chili sauce goes perfectly with this dish.

Well, that's all, we have prepared spring rolls with vegetables according to the Thai recipe, eat them with appetite!

Spring rolls for those with a sweet tooth

Our second recipe is sweet spring rolls; this dish is suitable for those with a sweet tooth who cannot imagine their life without eating something tasty and sweet. Pampering yourself with a new dessert is a good thing, but if this dessert is prepared in just 30 minutes, it’s just a fairy tale! Our step-by-step diagram will help you master this dish at home:

We start cooking by preparing the necessary products, and the products are as follows: rice paper - 1 pack, 3 ripe bananas, 50 ml. sesame oil, 50 gr. honey, 50 ml, freshly squeezed lime juice, 50 ml. vegetable oil, a bar of white or dark chocolate.
Everything is clear with the ingredients, you can start cooking and first wash and peel all the bananas. Peeled and cut the delicious fruit into three equal pieces.
Take a bowl and pour lime juice, sesame oil into it and add honey, mix all the ingredients together. Dip the banana pieces into the prepared marinade; the pieces should soak in the marinade for at least 30 minutes. A delicious dressing will saturate every piece and give it a unique taste.
Now we are working on rice sheets, the sheets need to be soaked in a bowl of cold water for a few seconds.
We begin to twist our sweet banana envelopes, twist them, pour oil for frying into the frying pan, heat it up and place our spring roll dessert to fry. Fry the dish until golden brown on each side.
We set up a water bath and heat the entire chocolate bar in it, the chocolate has melted, pour it over our fragrant golden envelopes.

The cooking is finished, you can safely enjoy the crispy and sweet spring rolls.

Spring roll with shrimp

Our third recipe is spring rolls with shrimp; preparing this recipe at home takes only about 8 minutes maximum. The cooking instructions are as follows, come with us step by step:

Do we prepare all the necessary products? this is: 1 pack of rice paper, 300-400 gr. boiled shrimp, 1 sprig of mint, 1 pack of Iceberg lettuce leaves, pack of Funchoza rice noodles.
Rice paper is used first; soak it in cold water for about 30 seconds. We carry out the procedure with each leaf and then lay the sheets on a dry surface of the kitchen table.
Stepping back a little from the edge of the leaf, place a couple of mint leaves; by the way, mint leaves can be replaced with basil, cilantro or arugula.
We clean the boiled shrimp from the shell and cut it into halves, place the shrimp near the leaves of mint or other greens of your choice. Place lettuce leaves and cooked Funchoza noodles on top of the shrimp.
We wrap our delicious preparations into something like cabbage rolls.

Appetizing spring rolls with shrimp are prepared, you have easily mastered the traditional Vietnamese recipe. All you have to do is choose a sauce for the dish; we advise you to choose hot chili sauce.

Chicken spring roll

The last finishing recipe from the site is a spring roll with chicken, this dish comes from the cuisine of Vietnam. We will also consider this recipe step by step, proceeding as our scheme “instructs”:

We stock up on the list of necessary ingredients: 350 minced chicken, 50 gr. cooked Funchoza noodles, a bunch of green onions, 1 carrot, 75 ml. vegetable oil, a pack of rice paper, ginger sauce to taste, a mixture of peppers and salt at your discretion.
Let's move on to the actual preparation of a delicious dish at home and first of all prepare the filling for our twisted meatballs. Place the minced meat in a deep bowl and add salt and pepper to your liking.
Finely chop a bunch of green onions and pour them into the minced chicken. Finely grate the washed and peeled carrots and add them to the minced meat and onions. Stir the resulting mixture until smooth. The last ingredient is added “Funchoza”.
As you may have guessed, the next stage is soaking the leaves in cold water. We have completed this manipulation, that’s it, you can fill the leaves with filling.
On each rice “base” we place a minced oblong cutlet. We begin rolling when all the pieces are tightly and neatly rolled, it will be necessary to fry all this “beauty”.
The oil should already be hot in the frying pan, let's start laying the cabbage rolls. Fry the “twist” on each side for seven minutes.

They fried everyone and stopped cooking! We serve our Vietnamese meatballs with minced chicken and vegetables, accompanied by ginger sauce. Bon appetit everyone!! The photo for this recipe will show you the ideal presentation of the dish if you are serving it for a group of loved ones.

Those who thought that spring rolls were thin dough envelopes filled with various fillings inside now know that this is not the case at all. There is no dough required for spring rolls, it is ideally replaced with rice diet sheets. You can continue to experiment with fillings as you please. Be a creative culinary personality!

SPRING ROLL FOR VEGETARIANS

A kind of pancakes or rolls made from very thin dough, traditional for Asian cuisine, which, in principle, can be filled with anything. For example, minced pork or shrimp, pre-fried with spices, mushrooms, cabbage. Spring rolls are served (in Israel they are more often called egrols) with sweet and sour sauce.

Ready-made frozen dough (Spring roll pastry) is sold in any supermarket, and in some places, they say, you can also buy edible rice paper for spring rolls.

My filling was completely vegetarian. The proportions are arbitrary. As they say, everyone chooses for themselves.

I prepared, that is, cut the following vegetables into strips quite thinly: cabbage, carrots, a small lilac onion, a small zucchini, and also a piece of fresh ginger root. Fresh champignons cut into slices. I washed and dried the soybean sprouts.

I preheated the wok, poured about one and a half tbsp into it. spoons of peanut butter. Added onion and ginger and sautéed for about a minute and a half. Gradually I added carrots, cabbage, then zucchini, quickly frying and stirring each time.

The main principle is short heat treatment: vegetables should become softer, but at the same time retain their shape. Some people fry each type of vegetable separately. If you are going to prepare a large amount of filling, it makes sense to fry the vegetables in batches so that they do not turn into mush.

I fried the mushrooms in a separate frying pan at the same time: they release juice, which I don’t need at all. (By the way, zucchini can also release juice.) Added the fried mushrooms to the wok with the vegetables along with the sprouts, stirred and kept on the fire a little longer. Spices: salt (or soy sauce), ground black pepper. If you don't have fresh ginger, you can use ground ginger.
The filling must be cooled before use.

Sheets of dough made from flour and water create incredibly thin round pancakes. We put the filling on the edge, stepping back a little from it, and wrap it in the form of a roll. The free edge should be greased with egg and pressed so that the roll does not fall apart.

Spring rolls are usually deep fried, but I fried them in a frying pan in a little oil, turning them to brown as much as possible on all sides.

In deep frying, this happens naturally, but you end up using a lot of oil. In addition, heating such oil for secondary use is not recommended. I also tried baking a couple of rolls in the oven, so that it wouldn’t be a unhealthy meal at all.

I must say that the fried ones are much tastier: their shell is crispy, but at the same time soft and pleasant. For oven-baked rolls (you can see them in the small photo) the dough is still a little hard. The comparison is clearly not in their favor.

Spring rolls can be prepared in advance, say a day before serving.

Unfried rolls can be stored in the refrigerator for about a day or frozen. Just remember to attach a date label to the container. Shelf life is a month.

Spring rolls... Everyone who hears the name of this dish for the first time thinks that this is another variety of delicious treats that are already familiar to almost everyone, which came to us from Japanese cuisine, but modernized to suit the desires of the consumer. However, it is a mistake to think that spring rolls and regular rolls are the same thing. The only thing that makes these two dishes similar is the similarity in name. To make the first option, you first need to prepare the dough for. Why is it so unique and interesting?

In order to fully understand the topic of the article, we first suggest finding out what makes spring rolls so unique and why they are far from the same thing as the rolls we are used to. Spring rolls can easily be called one of the signature dishes that chefs from all over Asia love to prepare.. They are popular in Singapore, Japan, Vietnam, Indonesia, and China, where they are served for the New Year. And in general, in Southeast Asian countries, these include a large group of all kinds of snacks. By the way, in Vietnam this dish is usually called “nems” - here they are recognized as a national type of treat.

Thus, spring rolls can be called snacks that are wrapped in very thin wheat pancakes or rice paper made in a special way. And this is their most important difference from the traditional rolls we are used to. The fillings for them are varied - meat, seafood-based, vegetables or berries, mushrooms, fruits, etc. If we draw an analogy with other dishes, these rolls can be compared to stuffed pancakes, very popular in Russia.

On a note! These rolls can be eaten either fresh or lightly fried to give them a beautiful and appetizing golden crust. They are usually served with sauces, but on their own they are very, very tasty.

What is used for cooking?

In order to prepare spring rolls, you need to prepare two main components. One of them is what the filling will be wrapped in, the second is the filling itself. You also cannot do without, with the help of which the rolls will be directly formed.

Table. Ingredients for spring rolls.

Component	Characteristic
	This is the main ingredient needed to create spring rolls. But you should relax - you won’t have to eat “paper”. Rice paper is dried thin translucent pancakes made from rice flour. They are simply so thin that they can easily be compared to paper. Moisten them a little with water - and now they are pliable and ready to work.
	The sauce is an optional, but recommended serving ingredient. Sauces suitable for spring rolls include plum, hoisin, chili, ginger-lemon, etc. Of course, here you should focus on the filling with which the rolls were made.
	For spring rolls, you can take absolutely any filling and mix the components - the main thing is that they are combined with each other. You can prepare vegetable, meat, sweet, fruit, berry, mushroom spring rolls, etc. Fresh lettuce leaves are also added to almost every spring roll (it is better to take soft greens). Here you just need to use your imagination and prepare spring rolls that will suit your taste, because it is the filling that will set the main flavor tone of the dish.

The dough to create the “paper” includes salt, water and flour. It is worth knowing that sometimes tapioca may be added to the dough when preparing the sheets. The mixture of ingredients is steamed using a special technology, and you won’t be able to make paper yourself at home. It’s easier to buy ready-made paper - it’s usually available on those shelves where “everything for making rolls” is stored. The shape of the sheets can be either round or square; there are also triangular sheets. Yes, and they vary in thickness, and some contain certain additives such as chili, bananas, etc.

Separately, it is worth mentioning about makisu. This is not an ingredient, but a device without which it is impossible to prepare rolls. Makisu is a bamboo mat that allows you to form beautiful and neat rolls. Moreover, most likely, it is already familiar to those who like to prepare a couple of dishes of traditional, familiar rolls at home. The mat is inexpensive, and can also be found in departments that sell ingredients for preparing Asian dishes. The alternative is to make it yourself, but it will take a long time to tinker with the makisu, so the easiest way is to buy it.

How to use rice paper?

Rice paper purchased at the store is quite dry and brittle, and you can’t just wrap the filling in it. In order for it to be used for its intended purpose, it must be prepared. To do this, it is soaked in water and acquires the necessary elasticity and stops crumbling.

The easiest way to soak the paper is to place it in a deep plate of sufficient diameter. You need to pour some warm water into a bowl. You can place several sheets of rice paper on the bottom at once - it is only important to make sure that there is a small layer of water between them, otherwise they will stick together. You only need to keep the sheets in water for a minute.

Soaked paper will be quite unpleasant and slippery to the touch. It is important to carefully fish it out of the water and pat it lightly with paper towels. Now it is ready for use - you can wrap the rolls. Pancakes dry quickly, so you shouldn’t catch all the paper out of the water at once.

Advice! You can soften the sheets without immersing them in water. Simply place the paper on the machis and moisten it with water using a pastry brush.

Can rice paper be substituted?

Ideally, rice paper is prepared by hand, that is, rice dough is kneaded, then dried using a special method, and sometimes directly on the roof (this is in Vietnam). In factories, paper is produced using a special technology and, naturally, no one dries it on the roof like that. But it turns out a little coarser and denser, and, nevertheless, is quite suitable for making spring rolls.

However, rice paper can be replaced with another ingredient, which is especially important for those who live in Russia and cannot find it in the store. Pancakes can also be made from wheat flour. However, in this case, spring rolls are usually fried after cooking.

Wheat dough makes it possible to make fairly thin pancakes, which are quite suitable for making rolls. By the way, they also make it in Asian countries, but they still traditionally try to use rice paper.

Despite the enormous popularity of Japanese cuisine, many still do not know how to eat sushi and rolls correctly. I tried to fix this and explained in detail the rules and etiquette of eating sushi.

How to prepare dough for spring rolls?

Let's look at an example of how you can prepare a special dough for spring rolls.

Step 1. All ingredients need to be prepared. This is 250 g of flour, 140 ml of hot water, 0.5 tsp. salt and 1 tbsp. l vegetable oil.

Step 2. The flour must be sifted through a sieve into a deep bowl.

Step 3. Add salt to hot water and stir well.

Step 4. You should also add oil to the salt water, stirring the mixture thoroughly.

Step 5. Since the water is hot, you can use a spoon when kneading the dough. Water with salt and oil must be carefully poured into the flour and stir the mixture.

Step 6. It is better to start kneading the dough with a spoon, and then, when it has cooled a little, you can use your hands.

Step 8 As soon as the dough is kneaded, it needs to be rounded, that is, formed into a ball, and then placed in a bag and left for 20 minutes to rest.

Step 10 Now the roller needs to be cut into about 10 equal parts.

Step 11 Each piece of dough should be rolled into a neat ball and lightly pressed on top, flattening it.

Step 12 You need to fry the pancakes in a clean, dry frying pan over low heat.

Step 13 After sprinkling the table with flour, you can roll out the cake from the dough. You can roll out all the cakes at once. To roll out, use a rolling pin.

Step 14 Each flatbread should be well greased with butter and each second one should be sprinkled with a little flour on top.

Step 16 You need to dust the double cake with flour and start rolling it out with a rolling pin. You should get a thin pancake.

Step 17 Now the pancake can be placed in the pan. The dough cooks very quickly, and the pancake needs to be baked just a little bit on each side. The pancake becomes a little transparent, but it should not turn out fried.

Step 18 All that remains is to separate the cake into two parts and layer it. This is how you bake all the spring roll pancakes.

Video - Preparing dough for spring rolls

What to do next?

When the pancakes for the rolls are ready, you can form the snacks themselves. To do this, you need to place the pancakes on the makisa, put the required amount of the chosen filling and wrap it. The main thing is to twist the spring rolls tightly enough. You can also wrap them like a cabbage leaf in cabbage rolls or an envelope. Ready and shaped rolls can be fried or eaten raw. For convenience, they can be cut in half diagonally.

As for the filling, it is recommended to add at least one crunchy ingredient. These can be crunchy vegetables such as carrots or cucumbers. You need to cut the filling into thin strips - then eating the rolls will be more pleasant and tastier. It is recommended to fry very hard types of fillings a little before using to make them more tender.

carrots, cabbage, bean sprouts, vegetable oil and soy sauce, spices, rice noodles;
cabbage, mushrooms (both fried and boiled), shrimp, chili pepper, you can add coriander, garlic, soy sauce, basil;
fried meat, carrots, rice noodles, mushrooms, lemon juice, sesame oil;
Smoked salmon, asparagus, finely chopped avocado, carrots, spices are quite suitable.

Spring rolls, unlike regular ones, are eaten not with chopsticks, but with your hands. Usually - dipping it into the sauce.

Video - Making spring rolls

Video – Preparing spring rolls for vegans

Making spring roll dough in the absence of rice paper is key. It is important to make it correctly so that later it turns into pancakes that are tasty and suitable for further cooking. In fact, nothing may work out the first time, but with the right amount of training, spring dough will be tough for those who like to make rolls on their own!

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