Traditional Spring Rolls are authentic the real recipes in China culture There are so many versions filling wrapped in some kind of dough Every culture uses a different type of meat seafood chicken vegetables are wrapped in a type of dough.
How Many different types of Spring Rolls?
There are two types of spring rolls in China ( Fried or non-fried ) The fry versions are filled with vegetables, cabbage, and carrots, and can also include meat such as prawn or chicken.
In Vietnam popular is Nonfried versions. Called Goi Cuon, or Vietnamese spring rolls is a vegetarian version, but popular with cooked shrimp or chicken. called Goi Cuon.
What is usually in a spring roll?
- 700g fresh prawn cut into small chunks
- 1 thinly sliced cabbage
- 4 medium carrots, peeled and cut into thin Julian
- 1 cup thinly sliced green onion
- 1 red capsicum thin-sliced Julian
- 1 green capsicum thin-sliced Julian
- 1 packet spring roll sheets
- 1 1/2 tbsp Chinese salt
- 2 tbsp soya sauce
- 1 1/2 tbsp black pepper
- 1/2 cup flour + 1/2 cup water mix and make a thick paste.
INSTRUCTIONS Traditional Spring Rolls
- In a large pan add oil 2 tbsp, once oil hot add prawns and saute high flame 3 to 4 min. Add 1/2 tsp salt, 1/2 tsp Chinese salt. once Prawn color change takes it out all prawn on the plate.
- In the same pan add 1 tbsp oil. once oil hot add all vegetables, add 1 1/2 tbsp Chinese salt, add soya sauce, black pepper, salt stir fry just 2 to 3 min. Let cool on a plate.
How do you wrap spring rolls step by step?
One laying spring roll sheet. add on the top sheet, 2 tbsp vegetable mixture. Fold over the corner. Roll tight. Fold over the left side. and Fold over the other side.
In a large wok add oil for frying all spring roll good golden color. and enjoy with green sauce.
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Traditional Spring Rolls
Traditional Spring Rolls are authentic, the real recipes in China culture. There are so many versions filling wrapped in some kind of dough. Every culture uses a different type of meat, seafood, chicken, vegetables are wrapped in a type of dough.
- Prep Time: 10
- Cook Time: 7
- Total Time: 17
- Category: Snaks
- Method: Frying
- Cuisine: China
Ingredients
- 700g fresh prawn cut into small chunks
- 1 thinly sliced cabbage
- 4 medium carrots, peeled and cut into thin Julian
- 1 cup thinly sliced green onion
- 1 red capsicum thin-sliced Julian
- 1 green capsicum thin-sliced Julian
- 1 packet spring roll sheets
- 1 1/2 tbsp Chinese salt
- 2 tbsp soya sauce
- 1 1/2 tbsp black pepper
- 1/2 cup flour + 1/2 cup water mix and make a thick paste.
Instructions
- In a large pan add oil 2 tbsp, once oil hot add prawns and saute high flame 3 to 4 min. Add 1/2 tsp salt, 1/2 tsp Chinese salt. once Prawn color change takes it out all prawn on the plate.
- In the same pan add 1 tbsp oil. once oil hot add all vegetables, add 1 1/2 tbsp Chinese salt, add soya sauce, black pepper, salt stir fry just 2 to 3 min. Let cool on a plate.
- One laying spring roll sheet. add on the top sheet, 2 tbsp vegetable mixture.
- Fold over the corner. Roll tight. Fold over the left side. and Fold over the other side.
- In a large wok add oil for frying all spring roll good golden color. and enjoy with green sauce.
Keywords: TRADITIONAL SPRING ROLLS
