Spring rolls: rice paper recipe with delicious filling

Spring rolls are an Asian delicacy with South Chinese, Vietnamese roots. A nutritious snack in the form of an oblong roll is popular among gourmets, lovers of exotic dishes.

The filling of a satisfying representative of traditional cuisine varies from vegetable mixes to combinations of minced meat of different origin. Chefs boldly experiment with filling the roll, combining spicy spices and aromatic herbs.

Vietnamese "cabbage rolls". Spring Taste Feature

Exotic spring rolls of rice paper will be a pleasant snack on the hot days of the summer season. The refreshing coolness of the delicate delicacy is harmoniously combined with spicy sauces.

Products Used:

• 210 g of rice vermicelli;
• 80 g mint leaves;
• 50 g chopped cilantro;
• 30 g Thai basil;
• 8 sheets of rice paper;
• 8 large boiled shrimps;
• 2 leaf lettuce.

Cooking Processes:

1. Boil the vermicelli for 5-8 minutes until aldente.
2. In a separate container filled with hot water, moisten a sheet of rice paper for 22-34 seconds.
3. Put the main material of the future roll on the table, cutting board.
4. Start spreading the filling from the edge, lay lettuce, fragrant herbs, a little noodles.
5. Make one revolution, add seafood to the filling.
6. The roll must be carefully folded, in the process of sealing it with ingredients.
7. Having curtailed the Vietnamese delicacy to half of the rice sheet, fold the sides inward, twist to the end.

Repeat the procedure with each layer of thin rice stock. Appetizing spring rolls with shrimp will serve as an unusual decoration of the feast. Serve the dish whole or cut into two halves.

Shrimp Spring Rolls with Peanut Sauce

Combine royal seafood with a springy range of juicy vegetables. A nutritious combination of ingredients will emphasize the piquancy of peanut dressing. Fragrant sauce gives the dish the lightness characteristic of Vietnamese snacks.

Products Used:

• 120 ml unsalted peanut butter;
• 60 ml low sodium tamari
• 60 ml of rice vinegar;
• 40 ml of honey (maple syrup);
• 20 ml lime juice.

Cooking Processes:

1. Mix peanut butter, tamari, rice vinegar.
2. Stir the ingredients together, add honey and lime juice.
3. Season the mixture with spices, focusing on taste preferences.

For a thinner consistency of dressing, add water, decorate the aromatic addition of dishes with sesame seeds, sprigs of spice. Harmoniously complement the taste of saffron, rosemary, sage. Fans of spicy brighten the contents of the sauce with hot flakes of paprika, allspice.

Features of Asian cuisine. Nuok Cham - a classic treat

The Vietnamese variation of European ketchup will serve as a rich sauce for spring rolls. Nuok Cham brightens up the natural palette of flavors, adds a new touch of piquant aftertaste.

Products Used:

• 120 ml of fish sauce;
• 30 ml of hot water;
• 30 ml rice wine vinegar;
• 30 ml lime juice;
• 1 chili pepper
• 40 g of garlic powder;
• 30 g of sugar.

Cooking Processes:

1. Thinly chop a small chili pepper, set aside.
2. Mix sugar with hot water until sweet sand has completely dissolved.
3. Add leftover ingredients and mix.

Sesame oil and onions heartily complement the traditional range of flavors of the sauce. Replace with coconut water, this manipulation will fully reveal the culinary potential of the products.

Hoisin - the kitchen nuances of the taste of distant China

Piquant dressing is a fragrant, spicy sauce often used in Asian vegetable mixes. Made from a combination of garlic, vinegar and chili.

Products Used:

• 110 ml of soy sauce;
• 100 ml of water;
• 80 ml of liquid from soybeans;
• 40 ml of olive oil;
• 40 ml chili paste;
• 30 ml rice vinegar;
• 1 clove of garlic;
• 30 g ground ginger.

For cooking, you need to chop the garlic, fry with ginger in a pan. In the process of frying add all the liquid components of the recipe, mix thoroughly and simmer for 3-4 minutes. Add red rice if desired.

Sriracha barbecue sauce. How to cook at home?

This barbecue sauce is another Thai culinary improvisation on the theme of standard ketchup. Its distinguishing feature is its soft unobtrusive taste, aroma spice.

Products Used:

• 1 cup ketchup;
• ¼ cup brown sugar;
• 1 tablespoon of soy sauce;
• 1 tablespoon of vinegar;
• 2 teaspoons teriyaki sauce;
• ¾ teaspoon of kosher salt;
• ½ teaspoon of garlic powder.

Cooking Processes:

1. Combine all the ingredients together in a small saucepan, mix well.
2. Bring the mass to a boil.
3. Reduce heat to a minimum, simmer for 18-26 minutes.

The sauce has a dense consistency, if necessary, dilute the aromatic mass with water. Gourmets who prefer spicy flavor add crumbly powder of red pepper.

Thai culinary features. Spicy Chicken Rolls

The Vietnamese dish is adapted to the Thai criteria of taste, aroma. Colorful, crispy vegetables and rosy chicken slices contrast beautifully with a soft, translucent wrap.

Products Used:

• 140 g stripe chicken fillet;
• 90 g of grated carrots;
• 50 g of green beans;
• 6-8 sheets of rice paper;
• 60 ml of soy sauce;
• 30 ml of sesame oil;
• lettuce, fresh mint.

Cooking Processes:

1. From soy sauce and sesame oil, make a flavorful meat marinade.
2. Fry the thin slices of chicken in a pan until golden brown.
3. Dip rice paper in hot water to make the layer softer and more tender.
4. Transfer the future wrapper to a clean surface and begin to stack the ingredients of the filling.
5. Start with lettuce, then lay the chicken and thin strips of vegetables.
6. Once the roll is full, bend the ends of the paper in the center and roll it into a tight roll.

Ready - made spring rolls with chicken will delight those who are losing weight, because the dietary component of a nutritious treat will easily fit into the daily diet of any gourmet.

Getting ready for a picnic! Spring rolls with vegetables

A light vegetarian snack will fit perfectly into the concept of a quick snack in nature. Cooking Asian delicacies does not take much time, but pleases with an unusual appearance and a refreshing taste.

Products Used:

• 110 tofu;
• 90 g of champignons;
• ½ bell pepper;
• 1 cucumber;
• 1 carrot;
• 1 onion.

Cooking Processes:

1. Peel, wash and cut the vegetables into thin strips, cut the tofu and mushrooms into small slices.
2. Fry the mushrooms until they soften, most of the moisture does not evaporate.
3. Add to the fried mushrooms to vegetables and cheese, mix and season with herbs.
4. Soften the rice paper in boiling water, carefully remove the wrapper from the water, transfer to a flat surface.
5. To form a roll, first fold both sides of the paper over the filling, then roll up the corners.

Before serving, cut the dishes in two so that guests can appreciate the colorful beauty of the filling. As a sauce, use traditional Hoisin and Tabasco for Asian cuisine.

Atypical snack food ingredient packs

Spring roll filling is culinary art. There are many variations of filling for rice rolls, more often use noodles, raw vegetables. Experienced culinary specialists add chicken and seafood.

Amaze your guests with the following product combinations:

• mint, mango, carrots;
• spices, shrimp, red rice;
• beef, broccoli, cashews;
• beets, pumpkin, arugula;
• avocado, zucchini, parsley.

Delicate spring rolls of rice paper are fried in a pan with the addition of olive oil. Such manipulation adds to the overall taste of crisp piquancy, enhances aroma.

Boiled "pancakes" with pork

It is not necessary to serve spring rolls in a translucent wrapper of rice paper, the crispy crust of the snack looks even more appetizing. Meat filling will please gourmets who prefer more nourishing combinations to vegetable mixtures.

Products Used:

• 190 g of pork;
• 100 g of rice vermicelli;
• 90 g of powdered ginger;
• 90 g grated cabbage;
• 80 ml of soy sauce;
• 30 ml of vegetable oil;
• 3 cloves of garlic;
• 3-4 stalks of green onions;
• 6-8 sheets of rice paper.

Cooking Processes:

1. Peel the onion and garlic, chop.
2. Place the noodles in a heat-resistant bowl, pour boiling water.
3. Steam pasta for 6-8 minutes, then drain the water.
4. Meanwhile, heat 1 tablespoon of oil in a pan over medium heat.
5. Add green onions, garlic and ginger. Toast the ingredients for 1-3 minutes.
6. Then add cabbage, vermicelli and pork to the mixture.
7. Season with soy sauce, cook until the meat has a fried crust.
8. Soften the rice paper, lay the filling, wrap in a tight roll.

The resulting spring rolls, the recipe of which is very simple, amaze with the taste and visual component of the appearance. Cook them with butter. Serve the dish with spicy chili sauce.

Fruit rolls. Sweetness from inventive Asians

To make fruit spring rolls, you need rice paper, mint, honey, a set of berries and fresh fruits. The dish is extremely versatile, so use whatever is in the refrigerator.

How to cook fruit spring rolls? The recipe is not difficult. Start cooking with chopped fruits. Prepare the rice paper by softening the wrapper in hot water. Once the sheets become supple, add the ingredients. A great sauce is a mixture of honey and lime juice.