Rice rolls with vegetables. Spring rolls

Summer is the time for toned figures and slender legs. So, it's time to cook something fresh and light in the summer. For example, spring rolls are the signature dish of oriental chefs. They are sure to please fans of Asian cuisine, and just lovers of tasty and healthy food.

Spring rolls: what is it?

In the countries of Southeast Asia, spring rolls are called a whole group of cold snacks wrapped in a pancake, rice paper or other thin dough. Fillings can be very diverse: from fish and meat, to berries and fruits. These pancakes can be eaten raw, as an appetizer or main course, or grilled until golden brown.

Traditionally, rice pancakes are served with soy, fish or peanut sauce. Although this is not at all necessary - spring rolls, by themselves, are very tasty. We invite you to take a short culinary journey without leaving your home and get acquainted with the most popular spring roll recipes from different countries.

Vietnam: shrimp spring roll. Recipe

Compound:

1. Boiled shrimp (large) - 100 pcs.
2. Funchoza (rice noodles) - 50 gr
3. Carrot - 1 pc.
4. Cucumber long - 1 pc.
5. Parsley or cilantro - 3-4 sprigs
6. Mint (optional) - 3-4 sprigs
7. Lettuce leaves - 6 pcs.
8. Rice paper - 8-10 pcs.

All ingredients for spring rolls, including rice paper, can be found on the counter of any major supermarket.

Cooking:

• Pour half a pack of funchose (about 50 g) with boiling water and leave for 10 minutes. Then drain the water.
• If you like spicy dishes, you can season rice noodles with a special funchose sauce.
• Wash the cucumber and carrots, peel and cut into strips. Cut parsley and mint with a sharp knife: mint - very finely, parsley - medium.
• Cut lettuce leaves into 4 parts. Traditionally, chefs use iceberg lettuce, but it can also be replaced with Chinese cabbage.
• Dip the rice paper in cold water for a few seconds. Try not to overexpose, otherwise the paper will simply fall apart in your hands.
• Place the soaked leaf on a cutting board. Wait 10-15 seconds for it to dry, and start spreading the filling on the bottom of the sheet.
• Stepping back from the edges by about 5 cm, lay out alternately: 2 shrimp, 1 tbsp. l. cucumbers, 1-2 tbsp. l. carrots, ½ tsp. parsley and the same amount of mint, if you use it. Place ¼ lettuce on top.
• Roll up like a regular pancake. If desired, you can lightly deep-fry it. Serve immediately as rice paper dries fairly quickly. For the same reason, it is better to make one rather than several rolls at the same time.

Thailand: spring rolls with chicken and shrimp. Recipe

Compound:

1. Chicken breast - 150 gr
2. Shrimp boiled and frozen - 150 gr
3. Carrot - 1 pc.
4. White cabbage - 100 gr
5. Bean sprouts - 100 gr
6. Garlic - 2 cloves
7. Funchoza - 50 gr
8. Soy sauce - 2 tbsp. l.
9. Rice paper - 6-8 pcs.
10. Vegetable oil - for frying

Cooking:

• Pour boiling water over funchose and leave for 10 minutes. Then drain the water and rinse the noodles under running cold water.
• Cut the chicken breast into thin long strips. Remove the head and intestinal vein from the shrimp, rinse the shrimp under running water.
• Chop carrots and cabbage into strips. Crush the garlic with the flat side of a knife blade, then mince.
• In a skillet, heat 1-2 tbsp. l. vegetable oil. Put the garlic and fry very quickly (no more than 30 seconds).
• Add the bean sprouts, cabbage, and carrots to the pan. Fry everything together for 1 min. Then move the vegetables aside and add the chicken. Roast for 1 more minute.
• Add shrimp, stir and cook, stirring constantly, 1 minute. Pour the soy sauce into the pan, put the noodles, mix well and immediately remove from heat. Let the stuffing cool down well.
• Dip rice paper in cold water for a few seconds, then place on a cutting board.
• Put the cooled filling, fold the sheet into an envelope and fry on both sides in the remaining oil until golden brown.

Japan: spring rolls with fish and tofu. Recipe

Compound:

1. Trout or slightly salted salmon (fillet) - 150 gr
2. Tofu cheese - 100 gr
3. Noria algae - 3-4 sheets
4. Cucumber long - 1 pc.
5. Avocado - 1 pc.
6. Parsley or cilantro - 4-5 sprigs
7. Soy sauce - 1-2 tbsp. l.
8. Rice paper - 6-8 sheets
9. Sesame seeds

Cooking:

• Cut the fish fillet into long thin strips. Cut the tofu into squares. Cut the nori sheets into 2 pieces.
• Peel the cucumber and avocado, cut into thin strips. Finely chop the parsley (cilantro) with a sharp knife.
• Moisten a sheet of rice paper with water and brush lightly with soy sauce. Place half a sheet of nori on the edge of the paper, then the rest of the ingredients in this order: fish, cheese, cucumber and avocado.
• Top with herbs and sesame seeds. Fold the roll into a tight envelope and cut diagonally. Serve with fish or soy sauce.

Dessert spring rolls with fruit and cottage cheese: recipe

Compound:

1. Rice paper - 6-8 sheets
2. Cottage cheese - 250-300 gr
3. Bananas - 1-2 pcs.
4. Kiwi - 3-4 pcs.

Cooking:

• Peel the fruit and cut into strips or cubes. Mash the cottage cheese well with a fork. You can add some sugar to it if you like.
• Place a sheet of rice paper on a work surface and dampen with water. Put the cottage cheese on the sheet, place the fruit on top.
• Roll the rice paper into a tight envelope and cut diagonally. You can serve dessert spring rolls, after sprinkling them with grated chocolate.

How to make fish sauce for spring rolls?

Compound:

1. Soy sauce - 2 tbsp. l.
2. Fish sauce - 1 tbsp. l.
3. Chili sauce (sweet) - 2 tbsp. l.
4. Sesame oil - ½ tsp
5. Ginger - 1 tsp

Cooking:

• Fish sauce is very easy to make. To do this, mix soy and fish sauces, add a little chili sauce and sesame oil.
• Grate the ginger root on a fine grater, add to the mixture and mix. If the sauce is too salty, dilute it with water.

Recipe for walnut sauce for spring rolls

Compound:

1. Boiled water - 1 tbsp.
2. Peanut paste - 4 tbsp. l.
3. Soy sauce - 4 tbsp. l.
4. Sesame oil - 2 tsp
5. Rice wine mirin (optional) - 2 tsp
6. Rice vinegar (can be replaced with apple) - 3-4 tsp.

Cooking:

• Place peanut butter in a small saucepan, add 1/3 tbsp. water, stir and put on low heat.
• Add another 2/3 tbsp. water and cook, stirring constantly, until the liquid has evaporated. As a result, you should get a mass of medium density.
• Remove saucepan from heat, add soy sauce, vinegar, sesame oil and rice wine if using.
• Stir the sauce thoroughly, cool, sprinkle with roasted sesame seeds. To give a more spicy taste, grated apple or a little garlic is sometimes added to the sauce. You can also try.

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Spring rolls- This is a recipe for Asian cuisine, China is considered the birthplace of this dish, but it is also very common in Japan, Korea, and Vietnam. This is one of the dishes that are traditionally prepared purely from vegetables (of course, there are other options). That is, this is a completely lean (vegan) recipe. You can make vegetable spring rolls, by and large, from anything. A set of vegetables can be quite diverse. The main thing for them is rice paper or rice pancake. You can buy them at almost any "all for sushi" store. Below we offer a recipe for spring rolls made from vegetables traditional for our region: cabbage, carrots and celery. The cooking process consists of several parts, but in itself is quite simple, although it takes time. And for lovers of Japanese cuisine, we recommend.

Ingredients

• - 10 sheets
• White cabbage - a quarter of the velka
• Carrot - 1 pc.
• Celery - 0.5 root
• Spices to taste: curry, shichimi*, lemongrass, turmeric, lemon/orange zest, shamballa(fenugreek)
• Olive oil (or other vegetable oil) - a few tablespoons for frying

How to make spring roll filling

How to wrap spring rolls in rice paper - step by step instructions with photos

1. Rice paper is very fragile, so it must be handled with care.
2. It is necessary to pour hot water into a wide container (one in which rice paper would fit flat, a deep baking tray is well suited), not boiling water, so as not to burn your hands.
   
   
3. Put a few paper napkins on the table or on the board, it will be convenient to spread rice paper on them.
4. The spring roll filling should be ready and cooled down a bit. Put it next to it so that it is convenient to apply.
5. After everything is prepared, you can start wrapping the spring rolls in rice paper.
6. Carefully take one sheet of rice paper and place it across the entire width in hot water. From temperature and moisture changes, it can begin to curl, so it is important to dip it into the water quickly.
   
   
7. Once wet, rice paper becomes very plastic and somewhat rubbery. It is no longer fragile, but acquires a new quality. It can slip very easily.
8. Carefully take the wet rice paper by the corners and remove it from the water container, let the water drain for a few seconds.
   
   
9. Spread rice paper neatly and evenly on pre-prepared paper towels.
   
   
10. Put about two tablespoons of pre-prepared filling on rice paper
    
    
11. Roll up the filling and rice paper as shown in the photo below.
    
12. Do the same with each of the 10 sheets of rice paper, or until you run out of stuffing.
    
    

The next step is to fry the spring rolls.

How to cook fried vegetable spring rolls - the last step, roasting

Sauce for serving spring rolls

We have already said that spring rolls are usually served with a fairly salty sauce, so the filling is not salted. Below are a few options for sauces that you can serve spring rolls with.

• The simplest sauce is soy sauce. Dilute it with cold boiled water in a ratio of one to one.
• You can also make a sauce based on sour cream and soy sauce. Mix two parts sour cream and one part soy sauce until smooth (eg 100 ml sour cream and 50 ml sauce).
• You can prepare sweet and sour tomato sauce in advance. Saute chopped tomatoes for 15-20 minutes. Add spices to taste: black pepper, hot pepper, salt and a little water. Puree the tomatoes with a blender, adding 1-2 tablespoons of lemon juice and 1-2 tablespoons of sugar.
• Also very good with spring rolls is walnut sauce (made on the basis of cashews and sesame), which can be bought ready-made in Chinese food shops or sushi stores.

If you love Asian cuisine, then try cooking

Step by step preparation of vegetable spring rolls with avocado:

1. Wash all vegetables, herbs and avocados thoroughly.
2. Shred the cabbage. Cut avocado, carrot and cucumber into cubes. Finely chop the greens with a knife.
3. Take a piece of rice dough paper and dip it in a bowl of warm water for 10 seconds. During this time, it will become soft and plastic.
4. Then transfer the rice paper to a cutting board or large plate.
5. Now start spreading your stuffing on the rice sheet. Start doing this from the bottom edge of the sheet.
6. Twist the filling into rice paper until the middle, then stop, fold the edges of the dough over the sides and continue to twist the roll again.
7. As a result, you will get a small roll. Its length should be about 10 cm, and the thickness is about 3-4 cm.
8. Do the same operation with the remaining rice sheets and stuffing.

Serve ready-made spring rolls with soy sauce. If you are a fan of spicy dishes, you can serve them with chili sauce.

Vegetable spring rolls with quinoa and nut butter

The presence of quinoa and nut butter in this recipe will make these rolls very satisfying, and therefore high in calories. They are good for breakfast, but for dinner it is better to leave something lighter.

Ingredients:

• Rice paper -10 sheets
• Quinoa - 150 g
• Fresh cucumber - 2 pcs.
• Carrots - 2 pcs.
• Red bell pepper - 1 pc.
• Nut paste - 120 g
• Cilantro - 25 g
• Lime - 1 pc.
• Soy sauce - 3 tbsp.
• Honey - 2 tablespoons
• Olive oil - 1 tbsp
• Hot chili sauce - 1/2 tsp

Step by step preparation of vegetable spring rolls with nut butter and quinoa:

1. Pour the olive oil into a heavy-bottomed pan and sauté the quinoa for a couple of minutes.
2. All the vegetables listed in the composition, cut into strips.
3. Now start preparing the sauce in which you will dip the finished rolls. To do this, add 2 tablespoons of soy sauce to the nut paste, pour in hot chili sauce and honey, juice squeezed from half a lime, and mix everything vigorously.
4. Pour the juice from the second half of the lime and a tablespoon of soy sauce into the toasted quinoa. Then stir this mixture and cool.
5. Next, dip the rice paper in warm water.
6. Put the rice paper on a wide plate, put some quinoa on the bottom edge, and on top of it, chopped greens and vegetables.
7. Start rolling your roll from yourself. Do this by compacting it.
8. Roll the roll to the middle, and then fold the side edges of the dough inside and continue to wrap the roll to the end.
9. Repeat all this for the rest of the sheets of rice paper, you will have 10 spring rolls.

Serve the rolls with the sauce that has just been prepared. Bon appetit!

Vegetable spring rolls with crab sticks and scrambled eggs

According to this recipe, rolls can be an excellent option for a hearty breakfast.

Ingredients:

• Rice paper - 10 pcs.
• Chinese cabbage - 100 g
• Tomato - 2 pcs.
• Cucumber - 2 pcs.
• Green onions - to taste
• cilantro - to taste
• Carrot - 1 pc.
• Crab sticks - 10 pcs.
• Omelet from chicken eggs - from 3 pcs.

Step by step preparation of vegetable spring rolls with scrambled eggs and crab sticks:

1. Fry the omelette in the oil you like.
2. When it has cooled, cut into 10 long strips (about 7-8 cm).
3. Defrost the crab sticks and remove the wrapper.
4. Finely chop the cabbage and greens. Cut the vegetables included in the recipe into strips.
5. Place a sheet of rice paper in a wide bowl of warm water for 10 seconds, remove and place on a wide plate or board.
6. On the bottom edge, put some vegetables, greens, a stick of crab meat and a strip of omelet.
7. Start rolling the roll from yourself, compacting it. Having rolled it up to the middle, fold the side edges of the dough inside and continue to wrap the roll.
8. Do the same with the rest of the rice paper.

Serve the finished rolls on the table with soy sauce. You can eat them whole or cut them in half.

Fried vegetable spring rolls with mushrooms

This recipe for spring rolls with vegetables is different in that we will fry them here. In addition, they will include shiitake mushrooms.

Ingredients:

• Rice dough - 12 pancakes (for rolls)
• Dried shiitake mushrooms - 40 g (for rolls)
• Carrot - 100 g (for rolls)
• White cabbage - 400 g (for rolls)
• Soy sprouts - 100 g (for rolls)
• Ginger - 15 g (for rolls)
• Green onions - 20 g (for rolls)
• Soy sauce - 2 tbsp. (for rolls)
• Sugar - 2 tsp (for rolls)
• Sesame oil - 20 ml (for rolls)
• Vegetable oil - 100 ml (for rolls)
• Ground black pepper - a pinch (for rolls)
• Sesame seeds - 2 tsp (for rolls)
• Pineapple - 50 g (for sauce)
• Chili pepper - 1/2 pod (for sauce)
• Peach jam - 40 g (for sauce)
• Ketchup - 40 g (for sauce)
• Lemon juice - 1 tbsp. (for sauce)
• Sugar - 50 g (for sauce)
• Water - 150–200 ml (for the sauce)
• Starch - 2 tsp (for sauce)

Step by step preparation of vegetable spring rolls with shiitake:

1. First prepare the mushrooms. They must be boiled in a small amount of water for half an hour over moderate heat. After that, cool the shiitake.
2. Cut mushrooms, cabbage and carrots into sticks and blanch with soy sprouts. This must be done until half cooked.
3. Next, wring out the blanched foods with a towel.
4. Remove skin from ginger. Cut the root into small cubes and fry in sesame oil.
5. Combine the ginger and vegetables that you have recently blanched in one bowl.
6. Then add to this mixture a green onion, chopped finely, as well as sesame seeds, salt with sugar and soy sauce. Mix all ingredients vigorously.
7. Soften the rice paper in water for 10 seconds and place the paper on a wide plate.
8. On the bottom edge of the rice paper, place some stuffing made from mushrooms and vegetables.
9. Start rolling your roll from yourself. Do this by compacting it.
10. Roll the roll according to the technology described in previous recipes. You will have 12 spring rolls.
11. After that, heat the pan, pour oil on it and fry them on both sides for 5 minutes.
12. Now prepare the sauce with which you will serve the spring rolls to the table. Peel the pineapple and wash it, cut into small cubes.
13. Rinse the hot chili pepper and cut out all the seeds and membranes.
14. Place the pineapple and chili in a saucepan. Add granulated sugar, lemon juice, peach jam and ketchup to these ingredients.
15. Pour the entire contents of the saucepan and cook over moderate heat for about 10-12 minutes. While stirring the mixture with a wooden spatula.
16. Then dissolve the starch in cold water and gradually pour it into the bubbling sauce, stirring the sauce tirelessly.
17. Cook it for another 5-6 minutes. Cool the finished sauce and serve the rolls on the table.

According to this recipe, spring rolls are truly spring and fresh.

Ingredients:

• Rice paper for spring rolls - 20 sheets
• Bulgarian pepper - 1 pc.
• Carrots - 2 pcs.
• Fresh cucumber - 2-3 pcs.
• Green salad (Iceberg or any other) - 1 bunch
• Young green peas - 120 g
• Rice (as needed) - 100 g
• Sweet and sour Thai sauce - 100 g (for the sauce)
• Lime - 1/2 pc. (for sauce)
• Soy sauce for sushi - 2-3 tablespoons (for sauce)
• Sesame - 10 g (for sauce)
• Powdered sugar or fructose - 1 tsp (for sauce)
• Sunflower oil - 5 tbsp. (for sauce)
• Green onions - to taste (for sauce)

Step by step preparation of vegetable spring rolls with peas:

1. Thoroughly wash all vegetables for rolls. Cut the bell pepper, carrot and cucumber into strips.
2. Thoroughly mix the chopped ingredients in a bowl and add finely chopped lettuce and peas to them.
3. If you want to make the dish more satisfying, then add boiled rice to the filling here.
4. Then soften the rice paper in a bowl of warm water for about 10 seconds.
5. Take it out and put the stuffing of vegetables and rice on top. Roll up the roll according to the technology described above. Don't forget to compact it.
6. Do the same with all sheets of rice paper. You will end up with 20 spring rolls.
7. Now prepare the sauce for them. To do this, wash the lime, cut it in half and squeeze the juice into a bowl, add sweet and sour Thai sauce, soy sauce for sushi and mix everything.
8. Then add sesame seeds to this mixture and add powdered sugar. Pour vegetable sunflower oil here.
9. Wash and finely chop the green onion and send it to the sauce as well.
10. Mix all the ingredients with diligence and serve the spring rolls to the table along with the resulting sauce.

Video recipes of spring rolls

Now you know how to cook spring rolls according to several recipes. Let our recipes inspire you, and you will often delight guests and family with Chinese cuisine. Bon appetit!

Today I will tell and show how to cook spring rolls at home. I first tried this Asian dish about three years ago, while on vacation in Thailand. Then I still did not know what it is and what they eat with. I bought a couple of rolls purely at random (vegetarian ones came across) and somehow I was not very impressed with their taste, as I expected something “exotic”, but received “a simple salad in a transparent edible envelope”. But later I learned that there are a great many types of spring rolls with a variety of tastes and cooking methods. Well, if you cook them yourself, then the number of recipes is limited only by your imagination.

As I already wrote, "spring rolls" (they are also "spring rolls", they are also "nems") is an Asian dish, which is a filling wrapped in rice paper.

Spring rolls are vegetable (vegetarian), meat or seafood, sweet (with fruits and berries), complex (with a wide variety of ingredients). The classic version of this dish: vegetable filling plus some protein ingredient (chicken, fish, shrimp, crab sticks, etc.).

They are usually served raw, or they can be fried or steamed. The raw version of spring rolls is more common in Thailand, and the fried version is more common in Vietnam, where they are called "nems".

The classic filling for spring rolls should be as follows: vegetables (carrot, cucumber, lettuce, tomato, herbs, bean sprouts, green onions) are cut into small strips and wrapped in rice paper. As the main ingredient (if it is not a vegetarian option), add: a piece of red fish, chicken, crab sticks, caviar, shrimp, tuna (canned), egg, cheese, etc. For satiety and volume in Thailand, they often put thin rice noodles (like funchose) in a roll.

In fact, there is no classic recipe for this dish in nature. There is only rice paper and a set of products that you have. For example, in Japan, the filling is mainly made from fresh vegetables and seafood (including caviar and various seaweed), in Thailand and Vietnam - vegetables (necessarily carrots and cabbage) + meat or shrimp, in China they make complex minced meat from rice, mushrooms, sea reptiles and everything that is at hand.

The beauty of this dish lies precisely in the fact that it can be quickly prepared according to the principle “I blinded it from what it was”, and at the same time you will always get a very tasty and beautiful appetizer that is not ashamed to put on the table.

You can also diversify the taste of your spring rolls by means of various sauces, these can be both ready-made purchased ones, such as soy sauce, spicy green sauce, sweet and sour, nutty, ginger, etc., and sauces prepared on your own , for example, mayonnaise-garlic, sour cream, lemon, etc.

My favorite sauce recipe: mix grated ginger and garlic with lime juice and soy sauce. Add chili pepper to taste. If you add sunflower oil (sesame, linseed, etc.) to this mixture, you will get a great dressing for any Asian-style salad.

Basic rules for preparing fresh spring rolls

• You can't spoil the rolls with greens. Spring rolls should have a lot of crispy greens.
• The filling in the rolls should not be salty. All the salt in the sauce.
• All components are cut into strips.
• When you put the filling in a roll, place the components of a bright color on top so that they beautifully shine through the rice paper (this is for aesthetes).
• Before wrapping the filling, it is necessary to dip a sheet of rice paper in warm water for 10 seconds so that it becomes soft and elastic.

My recipes

With Chiken:

• Cabbage;
• Tomato;
• Raw zucchini (zucchini);
• green onions;
• Basil;
• Boiled chicken breast.

With tuna:

• Cabbage;
• Tomato;
• Zucchini or cucumber;
• green onions;
• cilantro;
• Sunflower sprouts;
• Canned tuna.

With crab sticks and scrambled eggs:

• Cabbage;
• Tomato;
• Zucchini or cucumber;
• green onions;
• cilantro;
• Carrot;
• Crab sticks and chicken egg omelet.

Step by step recipe with photo

Mode all vegetables and stuffing straws;

Dip a sheet of rice paper in warm water for 10 seconds;

We put the filling on the paper and twist the roll. Twisting method: make one turn so that the entire filling is covered with paper, then bend the corners inward, twist further.

Spring rolls can be served whole or cut in half. Bon appetit!