Chinese food is a go-to in most households, and for good reason! While heading to a Chinese restaurant usually does the trick, we’re bringing everyone’s favorite appetizer straight into your home instead. Spring rolls are super simple to whip up and they’re guaranteed to be fresh and delicious when you make them yourself. Today we have 3 kinds of spring rolls for you, all with different fillings of stir-fried veggies and steak, chicken, or tofu, so you can pick your favorite or mix and match!
Yield: 6-8
Prep Time: 50 minutes
Cooking Time: 15 minutes
Difficulty Level: Moderate
You’ll Need:
For the spring roll wrapper:
- 1⅔ cups flour
- 1 tsp salt
- 2 tsp vegetable oil
- 1 cup water
For the stir-fried vegetables:
- ¼ head of white cabbage, julienned
- 2 carrots, julienned
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp minced ginger
- 1 cup bean sprouts
- ½ tsp black sesame seeds
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tsp sugar
- pinch of pepper
For the sweet chili beef filling:
- 1 oz green beans
- 4 oz steak, cut into strips and stir-fried
For the teriyaki chicken filling:
- ½ red bell pepper, julienned
- 4 oz chicken breast, cut into strips and stir-fried
For the tofu filling:
- ½ yellow bell pepper, julienned
- 4 oz tofu, cut into strips and stir-fried
For the flour glue:
- 2 tbsp flour
- 1 tbsp water
Here’s How:
1. Prepare the spring roll wrappers by mixing the flour, salt, and vegetable oil together. Add in the water gradually, stirring continuously until the mixture is thin and smooth. Let the batter rest for about 15 minutes.
2. Cover the bottom of flat a colander with plastic wrap and place it upside down over a pot of water. Using a toothpick, poke holes into the plastic wrap where the holes in the colander are. Place the pot covered with the colander on the stove and heat it over low heat until the water comes to a gentle simmer.
3. Once the water is simmering, brush 2 thin layers of the spring roll wrapper batter onto the plastic wrap. Let the wrapper cook until no longer sticky, then carefully remove it. Cover the spring roll wrappers with a slightly damp kitchen towel so that they don’t dry out.
4. For the stir-fried vegetables, sauté the ginger and garlic in vegetable oil. Add the cabbage and carrot and season everything with sugar and a pinch of pepper. Continue to sauté until the veggies have softened, then deglaze the pan with soy sauce and oyster sauce. Add the sesame seeds and bean sprouts, then remove from the heat and let the veggies cool. Once everything has cooled, place the spring roll wrappers on a cutting board and fill the lower section with about 2 spoonfuls of the stir-fried veggies. Finally, add the additional filling of your choice – steak, chicken, or tofu.
5. Mix water and flour to make an edible flour glue. Spread it on the upper section of the spring roll wrapper, fold the sides inwards towards the middle, then roll everything up into a snug roll. Be careful not to roll too tightly, or the wrap may tear.
6. Heat a pot with cooking oil to approximately 325°F. Assemble the rest of the spring rolls using all 3 different fillings and gently roll up each spring roll.
7. Fry the spring rolls in the heated oil for about 2-3 minutes or until golden brown. Remove the fried spring rolls from the oil, let them cool, and serve with soy sauce or Sriracha chili sauce.
Glorious things can happen when you get a little creative with your cooking. From here on out, the frozen spring rolls at the grocery store will never tempt you again. These homemade delicacies are just so much better – fresh, delicious, and personalized!
Get the recipe for the Bright & Refreshing Summer Rolls featured in the bonus video.