Français
| Register    
Search

Advanced research

Spring RollsTheWorldWideGourmet.com

Total time: 30 to 60 min

Preparation time: 30 minutes
Cooking time: 10 minutes

Difficulty: Average

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:124 kcal

Proteins:7.7 g

Fats:4.4 g

Carbohydrate:15.1 g

Fibers:0.7 g

Sugar:0.9 g

Cholesterol:13.2 mg

Sodium:243.6 mg

Calcium:54.5 mg

Energy:357 kcal

Proteins:22.1 g

Fats:12.7 g

Carbohydrate:43.6 g

Fibers:2 g

Sugar:2.5 g

Cholesterol:37.9 mg

Sodium:701.5 mg

Calcium:156.9 mg

SIMILAR RECIPES

  • Taramosalata or Fish Roe Dip

  • Chinese Dumplings (Jiaozi)

  • Fried Pizza with Sage and Pecorino (Pizza fritta alla salvia e pecorino romano)

  • Chicken Nems (Spring Rolls)

  • Fish Spring Rolls

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

packet of rice paper wrappers

6

mushrooms

1

clove of garlic, peeled and finely chopped

350

g

pork, white fish, crab or shrimp, in thin slices

454

g

chinese cabbage

1

piece of daikon (japanese radish)

8

water chestnuts (canned)

250

g

bamboo shoots (canned)

150

g

bean sprouts

12

green onions

1

piece of fresh ginger

30

ml

sesame oil

30

ml

peanut oil

30

ml

light soy sauce

30

ml

oyster sauce or dark soy sauce

32

ml

cornstarch

oil

METHOD

  1. Cut the mushrooms, cabbage, water chestnuts, bamboo shoots and peeled daikon into small pieces;
  2. heat the sesame oil and peanut oil in a wok; add the clove of garlic and piece of ginger; sauté for 30 seconds;
  3. add the sliced pork and cook until it changes color;
  4. add all the vegetables, fish, soy sauce, oyster sauce and 2 tbsp. water; sauté for several minutes;
  5. push all the ingredients to the side; mix in the cornstarch combined with 2-3 tbsp. cold water; thicken; combine the sauce and ingredients; remove from the heat and cool;
  6. lay the rice paper wrappers out on a work surface; place 2-3 tbsp. filling on each one; fold the edges over;
  7. dissolve the cornstarch in 3 tbsp. cold water; brush the edges of each roll with the mixture (to help seal it); roll up tightly and continue with the remaining rolls;
  8. heat some frying oil in a pot; fry a few rolls at a time until golden; turn and continue until the other side is golden; drain and transfer to a hot platter; continue until all the rolls are cooked.

CHEF'S NOTES

Spring rolls are stuffed rice paper wrappers. The filling depends on what's available, personal preference, etc. In other words, you can you add what you like, from simple to elaborate.

From this perspective, we're giving you an elaborate version that will allow you to make your own rolls, choosing what you like from the ingredients you have at hand.

The sesame oil used to sauté the ingredients isn't essential but it adds flavor and it recommended. Because of its assertive flavor, it's used in small quantity and augmented with less expensive peanut or vegetable oil.

The sauce offers a regional touch:

  • nuoc mam (fish sauce) in Cambodia
  • soy sauce in Singapore (2 parts dark soy to 5 parts light)
  • tempura sauce (soy sauce with stock and mirin) in Japan



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box