Delightful Crispy Chinese Spring Rolls

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Hello Dear friends, today I’m going to share with you yet another delicious easy food recipe, which is the popular Spring Rolls. These Chinese Spring Rolls served as an appetizer, snack or even as a light dinner recipe. The deep fried bubbly, crunchy exterior of the Spring Roll along with spicy filling and a dipping sauce is truly amazing and so addictive that you won’t stop by just having one.   

Unlike to the range of variety fillings in a Spring Roll to be it; meat, fresh spring vegetables, or even sweet ingredients like bananas or sugar – they have a super thin, smooth, and egg-less wrapper made of wheat flour or rice flour, salt, and water.

Originated from ancient China, Spring Rolls came a long way through all over the world adapted in many ways. Today I have got two different ways of making an easy homemade spring roll/wonton wrappers with spicy vegetable filling and a simple dipping sauce recipe. Go through this post to find out each with new tips and tricks. These homemade spring roll wrappers will give you a new type of appreciation for that extra crunchy outer layer of spring rolls. To do that you can either deep fry, pan toast or bake them in order to reach perfection.

Homemade spring roll wrappers or wonton wrappers only require a few basic ingredients combined and kneaded as a soft pliable dough together to assemble in sheets. The key to a perfect wrapper is to roll the dough as thin as you can and no worries I have got your back.

So let’s get begin with making the Spring Roll wrappers/ wonton wrappers.

Step 01: Making of the Spring Roll wrappers/ wonton wrappers.
Method 01
For about 15 wrappers (in 10 inch diameter)
Ingredients:
  • All-purpose flour 1 ½ cup
  • Hot water 1/3cup
  • Salt ½ tsp
  • Vegetable oil 3tbsp
  • AP flour for dusting

 

Using hot water not scalding hot water but warm enough to handle helps denature the gluten proteins in the dough to produce a smoother texture and more pliable dough to roll out.

 

Steps to make the wrappers:
  1. In a large bowl add sifted flour and salt, then slowly add the half amount of hot water. Use a spoon or wooden spatula to just combine the flour with the water.
  2. When the mixture get sandy texture use your clean hand to mix all together to in cooperate all water with flour. You should have a tiny little stickiness on the dough ball, if necessary add additional flour if it’s too wet or water if it’s too dry.
  3. Begin to knead the dough by hand for about 3 – 5 minutes on a slightly floured surface. Now you need to have a smooth and round ball of dough.
  4. Leave the dough to cool to room temperature and then wrap it with cling wrap to rest for at least 20 minutes on the counter.
  5. On a slightly floured surface place the rested dough and divide into 15 equal pieces. In order to do that easily you can either roll out the dough into a long log or make a hole in the center of round dough ball using your fingers and cut one side to have a dough rope, this way it’s easier to have a log with same thickness. And then cut into small 15 pieces.
  6. Make 1 inch ish diameter dough balls from each pieces and make sure you have uniform balls when you doing so. Transfer those on a floured plate.
  7. Get a ball and lightly flatten each them with your fingers and again place those on a floured surface.
  8. Take one flatten ball on your working top, floured of course. Start roll out to have 4 – 5 inch wide diametric circle from each flattened balls. When you done with them place them on a floured board. Prepare all like this.
  9. Now get one circle and brush with oil evenly on the top of circle, dust the oiled top with flour. Then take another circle and brush it’s side with oil and place it on the top of other circle facing oiled surface in other’s oiled and floured top.
  10. Stack 5 of circles like this way and set aside. Like this make 3 stacks, so that you have used all of your circles. Make sure to align the sides. If you have mismatched circles, try to slightly stretch out the circles so they align before stacking.
  11. Get one stack of circles, roll with your rolling pin to have thin 10 inch diametric circle. Make sure to flour your surface if it keeps sticking. Repeat with all your stacks. The thickness of the ten 10 circle should be 2 mm.
  12. Here comes options to choose, you can either steam it or cook it on a pan to obtain wrappers. I had tried both and those ways works perfectly.
    • If you are going to steam – take a damp kitchen towel, place one corner in a steamer, onto that place all 3 stack of dough circles, wrap around those with other sides of the towel, close with lid and steam for 5 – 7 minutes.
    • If you are going to cook on a pan – cook one stack over medium heat for about 1 minute or until you see the wrapper bubbling, turn it over and cook for another ten seconds, remove the wrapper from the pan and cover with a dish towel and cook the rest of the wrappers.

 

  1. Slowly begin to peel each thin layer of the stack by pulling top layers from the stack to release each wrapper. Especially be careful on top and bottom layer of a stack, because they are tend to tire easily.
  2. Once all the wrappers are peeled, you can trim edges to have desired size or shape or leave it them as it is.
  3. Spring Rolls wrappers are now ready.

 

Note: if you want to store these sheets let them rest uncovered to air dry about 30 minutes, flip half way through to dry both sides. Dust the sheets with cornstarch or AP flour, place a wax paper in between the wrappers. Stack after folding them into quarters and store them in a Ziploc bag. Keep them on a freezer about 2 months – when you ready to use defrost it and then make Spring Rolls.

 

Method 02
For about 8 wrappers (8 inch diametric wrappers)
Ingredients
  • Arrowroot Flour or cornstarch ½ cup
  • All-purpose flour ¾ cup
  • Salt 1 tsp
  • Water 1 ¼ cup

 

Steps to make the wrappers:
  1. Put all dry ingredients in a bowl and pour water little at a time, make a lumpy batter by whisking the mixture.
  2. Make a fluid batter which is not too thick or not too thin. If you make too thin batter wrappers will break apart easily and if the batter is too thick wrappers will crack up when folding it. So be extra careful on the consistency of the batter.
  3. For making the wrappers heat a pan over medium flame, once it heated pour ladleful of batter after mixing batter on the bowl and swirl around pan to make a circle.
  4. Cook until sides of the circle begin to curl up.
  5. When it’s ready, Pull one edge of the wrapper and remove from the pan, place it on a plate which dusted with cornstarch. Face sticky side on top and dust more cornstarch on it.
  6. You have to clean pan after cooking one wrapper before making other. Repeat the process till all done.
  7. Cover the cooked wrappers with a damp cloth before using.
Step 02: Making the spicy vegie stuffing for the Spring Rolls
Ingredients (for 15 wrappers)
  • Vegetable oil 2 tbsp
  • Chopped garlic 3tbsp
  • Chilli flakes 2 tsp
  • Chopped onion 2
  • Chopped carrot 1 cup
  • Chopped capsicum 1 cup (green and red)
  • Cabbage 2 ½ cup
  • Salt 1tsp
  • Black pepper 1tsp
  • Vinegar 2 tsp

 

Steps to make the spicy vegetable filling:
  1. Over medium flame heat a pan with oil and add chopped garlic and chilli flakes in. Cook both together for about 1 minute.
  2. Then put hopped vegetables – onion, carrot and capsicum. Give it good stir and cook till vegetable become soft.
  3. Cabbage goes next in and season the mixture with black pepper, salt and vinegar.
  4. Stir fry the vegetables for about 2 minutes, until cabbage start to shrink.
  5. Let the stuffing to come to room temperature.

As I mentioned there are versatile range of filling options to choose from, so have what you desire. If you make something spicy like this with vegies, meat or eggs you have to have the dipping sauce it’s so flavorful with this combination.

 

 

Step 03: Making the dipping sauce: Chilly-soy sauce
Ingredients
  • Vegetable oil 2 tbsp
  • Chopped small onion 1
  • Water 200ml
  • Soy sauce 3 tbsp
  • Lemon juice 1tbsp
  • Chopped red chilli 1 – 2
  • Honey 2tbsp

 

Steps to make the chilly-soy sauce
  1. Heat up a pan over medium flame with oil in it, once oil hot add chopped onions. Cook until they turn into golden brown.
  2. Pour water to the mixture. Let it comes to the boil.
  3. Then add soy sauce, lemon juice and chopped red chillies. Mix it well.
  4. Finally add honey in and cook for 3 – 4 minutes while stirring.
  5. Strain the sauce through a sieve. Collect the dipping sauce and garnish it with more red chillies when serving.

What I would usually do is add the leftovers from dipping sauce to the filling, that way nothing going to waste and it bring such a lovely taste to the filling too. Of course you can omit this step if you want to.

 

 

Step 04: Assembling the Spring Rolls

You will need;

  • 4 tbsp of AP flour
  • 6 – 8 water

 

  1. Make a slurry with these two ingredients to seal the Spring Rolls together.
  2. Get one wrapper and place 3tbsp of stuffing in the center of bottom half way, spread it.
  3. Tuck the both left and right side of the wrappers inwards, then grab the bottom start rolling.
  4. Keep rolling tightly, stop before the edge.
  5. Apply prepared slurry and roll in to Form Spring Rolls. Place them seam side down to secure the corner so that the corner doesn’t pop out.
  6. Make all the Spring Rolls ready like this before going to fry or bake. Keep them all covered with plastic wrap to prevent drying out.

In here I used most basic folding technique to prepare Spring Rolls. You can use any kind of techniques for folding, just note down that you want to secure Spring Rolls well.

 

Step 05: Frying or Baking the Spring Rolls

There is no doubt that for a real-deal spring roll experience, frying is the best way to go. That’s how to make a beautifully golden spring roll that’s flaky and crispy, as it should be. But certainly you can bake them. In baking the crispness is just not quite the same as you get from deep frying, but it is undeniably crispy. The main difference is the flavor – when you bake, the flavor of the spring roll wrapping is more dominant than when fried i.e. with fried spring rolls, you can taste the filling more.

For Frying:

  1. Heat up cooking oil until gentle bubble forms and when a little piece of wrapper goes in it comes up from the oil.
  2. Then add in prepared Spring Rolls carefully without overcrowding it.
  3. Fry them turning into sides till turn into golden brown color.
  4. As soon as they are done place on a wire rack to drain excess oil.

Similarly you can shallow fry them having less amount of oil in a pan and turning Spring Rolls into sides to get even golden brown color. Or you can pan toast them applying generous amount of butter on a pan and turning into sideways to browning the Spring Rolls.

For Baking:

  1. Place Spring Rolls on a rack and place the rack on a tray.
  2. Spray very generously with oil or melted butter all over the Spring Rolls. You can even use canola or other natural oils too.
  3. Bake at 180C for 20 to 25 minutes until golden and crispy. There is no need to turn.

So that’s all about the Spring Rolls guys, I guess even the post get long it will be worth for you to gather all information in one place.

If you do not feel like cooking much and lazy, definitely you can buy the Spring Rolls sheets from the supermarket, I’m not recommending through unless you don’t left any other option. Because guys store bought ones contain many artificial ingredients which are not healthy for us. Even the whole process took some time do try with your family, it will be fun and satisfying well.  As the filling is a breeze to make and highly customizable, do try differentiates at the same time for a gathering, especially on a holiday season like this.

For more spicy recipes like this do try these from my blog, I have all gathered in detail like this.

 

I hope you guys will try making Spring Rolls and tell me which combination is your favorite? See you soon with yet another delicious recipe like this guys. Bye!

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