Asian Spring Rolls Recipe
Tuesday, December 23, 2008 9:55
Chinese cuisine is one of our absolute favorites, well any Asian cuisine actually. When we first met we both had an affinity for Chinese culture, but since our trip to China in 2006, to bring home our new Chinese daughter, we have become even more enchanted with all things Asian, but especially food. We love Thai, Japanese, Mandarin, Cantonese — you name it! Since it is one of our favorites, we are constantly on the lookout for great recipes, or trying to devise a recipe that is similar to a dish we have had in a restaurant that we particularly enjoyed. This recipe for Asian Spring Rolls is one of our favorites!
Ingredients
SPRING ROLLS
2 tablespoons peanut oil
3 scallions chopped
2 small cloves of garlic, finely chopped
3/4 teaspoon lemon grass finely chopped
1 teaspoon fresh ginger, grated
1 small Serrano chile
1/4 cup red bell pepper, diced
2 tablespoons chopped fresh cilantro leaves
3 tablespoons soy sauce
12 spring roll wrappers
1 egg white
Vegetable oil for deep-frying
DIPPING SAUCE
1/2 cup sweet and sour sauce
4 tablespoons chile and garlic sauce
1 tablespoon scallion tops chopped
1 lime
Preparation
SPRING ROLLS
In a wok or medium non-stick skillet heat the peanut oil. Sauté the three scallions, garlic, lemon grass, ginger and chile pepper until lightly brown. Add the bell pepper. Stir-fry for about 3-4 minutes. Stir in the soy sauce and the cilantro. Remove from heat and allow to cool.
In a small bowl beat the egg white, and set aside. On a flat surface, work with one wrapper at a time, keeping the others covered with a damp towel. Place a spoonful of filling in the center of the wrapper. Fold the bottom edge over the filling, and then fold in the right and left edges. Brush the edges with the egg white and roll up tightly, gently pressing to seal the spring roll. Repeat on the other wrappers.
In a deep fryer or a large skillet, heat vegetable oil to 350 degrees. Fry rolls until light golden brown, remove from oil and drain on paper towels. Serve hot with dipping sauce.
DIPPING SAUCE
In a small bowl, combine the sweet and sour sauce and the chili sauce. Stir in the remaining scallions and the juice from one lime. Serve at room temperature with the spring rolls.
Barbara says:
December 23rd, 2008 at 11:11 am
I have been following you on food buzz for a little while now (and have tried some of your delicious dishes), but I am not a regular poster by any means. I just had to sign up today to say that you make it all seem very easy, especially for someone like me that loves food, but is intimidated in the kitchen. Looking forward to more of your recipes!
patsyk says:
December 24th, 2008 at 9:45 am
Oh, those springrolls look absolutely delicious! I love how crisp they look and the filling is something we would love. Yum!
Melissa says:
December 24th, 2008 at 4:39 pm
These look amazing. I just made my first batch of spring rolls ever and they turned out delish. So I am ready to try some more.
Melissa’s last blog post..Krispy Kreme Doughnuts
Ellen says:
December 26th, 2008 at 2:25 am
They sound delicious…I’ll give it a try.
Myf says:
December 30th, 2008 at 5:01 am
Wonderful. Spring rolls are definitely a favourite!
Myf’s last blog post..Wedding favours to choose!
Alta says:
December 30th, 2008 at 9:48 am
These look scrumptious! I will have to give them a try!
Alta’s last blog post..Chili
pigpigscorner says:
December 31st, 2008 at 3:17 am
Looks crispy and yummy! Can’t wait to dip one in sweet chilli sauce!
pigpigscorner’s last blog post..Brussels Sprouts with Chestnuts & Bacon Lardon
Manali says:
January 11th, 2009 at 8:09 am
These looks crispy, have to try them!!
I love your blog….:)
Manali.
http://manaliscravings.blogspot.com/
chinese recipes says:
December 3rd, 2009 at 1:15 am
Wow, the cooking way of this Asian Spring Rolls Recipe is great and easy to cook, I’ll try it later and I hope it tastes delicious. Just one suggestion: If you add some cooking pictures it will be easier to follow! One question:How to add you blog into my rrs reader? thanks so much.
Irina says:
December 30th, 2009 at 10:20 am
Hi there, the recipe sounds good, I got the ingredients, started making it and came across add carrots and bell pepper. Well…. no carrots or amount of them in the ingredient list… I guess I’ll add 1/4 cup?
Peppercorn Press says:
December 31st, 2009 at 10:56 am
That was a mistake – carrots are not part of the recipe, but add them if you wish.
Forex Signal Service says:
January 12th, 2010 at 2:59 am
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