Spring rolls are thin and crunchy rice pancakes that can be filled with a variety of toppings. Spring rolls can be fried, dry, soaked, or baked. They can be served as a separate dish or as part of salads and soups. A traditional Southeast Asian dish can be prepared on your own, following simple guidelines.
Rice paper is the main ingredient
Spring rolls are made from rice paper. It is sold in major supermarkets and comes in a variety of sizes, thicknesses, and shapes. Some types of rice paper contain coconut milk, durian, chili, dried shrimp, sesame seeds or bananas, but most often in stores you can find the classic version, which contains only rice flour.
How to prepare rice paper
When dry, rice paper is hard and breaks easily, so it is soaked in water to make it elastic. When the pancakes are soaked, they must be carefully removed from the container of water, blotted with a paper towel and laid out on a bamboo mat so that it is convenient to roll the spring rolls.
Spring roll filling
Spring rolls can be filled with seafood, vegetables or meat - it all depends on the taste of the cook. When choosing a filling, you need to remember that it should be crispy - hard vegetables, such as carrots or cucumbers, are suitable for this. Bean sprouts or celery are often used as the filling.
Freshness of spring rolls can be added with salads or herbs - mint, cilantro, basil. Absolutely all ingredients used as filling should be cut into strips as thin as possible. Vegetables, meat and seafood can be wok-fried with sesame oil and soy sauce to taste.
What sauce to choose for spring rolls
Traditional sauces used to make spring rolls are soy, hot and sweet chili, and teriyaki. You can add lemon or orange juice and red pepper flakes to soy sauce to taste.
