Recipes
The original spring rolls recipe
Spring rolls with phyllo pastry are an unmissable Chinese appetizer. Let's see the original recipe and how to prepare the sauce!
Spring rolls are crunchy rolls that are served as an appetizer, typical of Oriental cuisine but very popular in Italy, and which remain imprinted due to their delicious phyllo pastry shell (or wonton pastry). Traditionally they were consumed on the occasion of the Chinese New Year , which is celebrated in Spring (hence their name), but today they are well known throughout the world.
In the filling of today's recipe we only used vegetables, but don't worry, we will also leave you a version with pork and/or prawns. That's not all, in addition to the rolls there are also instructions for preparing the classic Chinese sweet and sour sauce .
Let's get started right away!
Preparation of spring rolls
1. We start with the vegetable filling. If you have a wok , use that: its shape is ideal for sautéing vegetables correctly. If not, a normal pot will work just as well. Heat a spoonful of oil, then add the peeled and grated or cut into very fine strips carrots . Same thing for cabbage and spring onions too.
2. Leave to cook for 3-4 minutes, the vegetables must remain crunchy , so sauté them a little.
3. Over a high heat, add the rice wine (or white wine), let the alcohol evaporate completely and leave to cook for another 2-3 minutes, making sure the vegetables are crunchy.
4. Turn off the heat and season with salt and pepper, then leave to cool .
5. Now you have to form the rolls. Place a sheet of rice or phyllo dough on the work surface with one corner facing you (the main difficulty of this recipe lies in managing this dough, which tends to break and dry out quickly. Keep the sheets that you are not using in their plastic bag or covered with a damp cloth ).
6. Take some filling and place it in the lower part of the sheet and cover it with the corner of dough closest to you.
7. Now fold the two corners on the right and left to make the roll even more sealed.
8. Roll up the entire sheet until you reach the last top corner which you will close with the help of water or egg white.
9. If you find it difficult to close the rolls following the first technique, we can also recommend a second one : take a sheet of pasta with the short side as the base. Place the filling in the lower part of the dough and fold the short side up to cover it. Close the two parallel long sides over the filling, then roll up the roll until you reach the second short side at the top which you will also close with water or egg white.
10. Proceed as you prefer, until the filling is finished . Then proceed to cooking.
11. Heat plenty of seed oil in the wok, when it is hot (around 180°C) dip a few rolls at a time and fry them until golden on the entire surface.
12. Drain them with a slotted spoon and dab the excess oil with kitchen paper, then serve them accompanied by a small bowl of soy sauce.
And here is the video recipe so you don't miss a single step in the preparation. There is also the recipe (quite complex) for making and cooking the original spring roll pasta:
How to make spring rolls with meat
Depending on the place of origin (or inspiration), spring rolls can also be prepared with pork and/or prawns, even changing the vegetables. To make them with canre we recommend adding about 200/250 g of meat or prawns to the ingredients and proceed in this way.
- Cut all the vegetables as per the original recipe.
- Take the meat or prawns and cut into cubes.
- Now heat a drizzle of oil in the wok and throw in the meat or shellfish being cooked.
- Then, after 5-6 minutes , add the vegetables.
- Then proceed as per the original recipe and finish preparing the filling . You can also enrich it by blending not only with wine but also with a few spoonfuls of soy sauce, or by adding 1 cm of grated ginger.
- Make the rolls as per the instructions in the basic recipe and cook everything in the wok in the same way.
For a delicious "local" alternative, try the Italian spring rolls !
storage
The rolls, being fried, must be enjoyed at the moment when they are still hot inside and crunchy on the outside. We do not recommend keeping them for more than a few hours as, as time passes, they will become less crunchy and less appetizing and much more soft and unappealing in texture.
Alternatively you can freeze them in the freezer , before frying. In this case they can also be kept for 1-2 months.
Sauce for spring rolls
Let's be clear, to enjoy these rolls just fill a small bowl with soy sauce and you will see that they will be delicious . However, if you want to try the original sweet and sour sauce for spring rolls, then we will explain how to prepare it !
Ingredients for the sauce
- 8 tablespoons of tomato puree
- 2 tablespoons of cornstarch
- 3 tablespoons white vinegar
- 6 tablespoons of water
- 2 tablespoons of sugar
- Take the water and dissolve the cornstarch in it, then pour the tomato, sugar and vinegar into a saucepan.
- Start cooking at a low temperature and then add the cornstarch with the water and 1 pinch of salt.
- Thicken the sauce, stirring constantly with a whisk or fork, and after 10 minutes it will be ready ! If you want you can also stain it with a teaspoon of soy!
History of rolls and all versions
Spring rolls have origins dating back to 420 AD , during the Jin dynasty. In this period, on the occasion of the "Spring Festival" , which marked the end of winter, thin flour cakes filled with various fillings were prepared. These cakes were known as “Spring Plate” or “Spring Cakes” .
Subsequently, during the Ming and Qing dynasties , the tradition of "Biting Spring" developed, which consisted of celebrating the arrival of the beautiful season by eating delicious cakes on the first day of Spring , with the aim of protecting oneself and keeping bad luck away .
They are a typical appetizer of Chinese gastronomy and, in the countries where they are commonly appreciated, they are offered both fried and fresh. In addition to Chinese cuisine, spring rolls are also popular in Asian culinary traditions, including Vietnam, Indonesia and Cambodia, with very similar recipes although the filling ingredients may change.
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