At the latest since my trip to faraway South Korea, I count Asian cuisine among my greatest culinary influences. I will probably never forget the impressions I was able to gather on the concert tour with the Ludwigsburg District Youth Orchestra at that time. Today I present you a recipe influenced by these experiences: crispy spring rolls.
Although in this country spring rolls are usually considered a typical Chinese dish, they are actually common throughout the Far East, from Japan to Vietnam. One of the main distinguishing features is the wrapping in which the filling is wrapped. This can consist either of paper-thin rice paper in the case of Vietnamese rolls or of a dough, as in the case of the widespread deep-fried variants.
Certainly, the dough can be made yourself and rolled out to fit – but in my opinion, the effort required for this is disproportionate to the result, which is hard to match industrially prefabricated plates. That is: buy frozen goods from the Asian supermarket. I can recommend the brand “Spring Home” as a very good choice.
The filling of the spring rolls you can fully design according to your taste. In my recipe, I present a “classic” minced vegetable filling with glass noodles. This is prepared in the pan and then must cool a little. Also, don’t forget to take the frozen plates out of the freezer about half an hour before you want to start filling them.
To fill the rolls, take a sheet of dough and place it in front of you in the shape of a diamond. Now add some of the filling to the bottom of the sheet and roll it up to the middle. Now fold in both sides and roll up the spring roll completely. Fix it with a dab of water and voilà: a homemade spring roll!
You can now either freeze your little masterpieces individually or prepare them directly. Classically, the rolls are deep-fried in hot oil. Another, much safer method, however, is to bake them in a hot oven. The entire recipe and the exact preparation time can be found in the recipe below.
Have fun cooking it!
- Frozen dough sheets for spring rolls
- 500 g minced meat
- vegetables to taste e.g. wok mix
- 100 g glass noodles soaked and cut into bite-sized pieces
- 2-3 tablespoons soy sauce
- white pepper salt
- 1 tablespoon sugar
- For the filling, heat oil with white pepper in a pan. Add minced meat and fry until crumbly. Add vegetables, glass noodles, soy sauce, sugar and salt to the pan and fry for a few more minutes. Allow to cool.
- Fill spring rolls as follows: Lay out a pastry sheet in a diamond shape. Spread some of the filling in the bottom third and roll up to the middle. Fold in both sides and finish rolling up. Secure the end with a little water.
- To freeze: Place rolls on a baking sheet in the freezer, a little apart, until firm to the touch. Then place in a freezer bag.
- To bake: Brush spring rolls with a little oil and bake in oven at 200 °C convection oven for about 25 minutes until crispy.