How do you make spring rolls?

Question

Like whats all the ingredients and how do you make them? is it expensive to make

Answer 1

Here: this video has a recipe and will show you all the steps: http://www.videojug.com/film/how-to-make...

Answer 2

Here is a step by step instruction on how to make spring rolls

http://vegetarian.about.com/od/cookingti...

Answer 3

cheaper to buy them from  local chinese grocery stores

Answer 4

you need alot of ingredients to make so its doe sget pricy but you can leave out stuff you dont like.

Spring Rolls

12 spring roll wrappers (rice paper)

6 oz. firm tofu (not silken)

2 T. or more soy sauce, tamari, or Bragg's liquid aminos

6 oz. thin rice noodles (vermicelli)

48 fresh mint leaves

1/4 head leaf lettuce

3 shredded carrots (optional)

spring roll sauce (see below)

This recipe makes 12 rolls.

You can get the spring roll wrappers at an oriental grocery store, and they will keep on your shelf indefinitely. They are fragile; keep them flat and handle them gently. Be sure they are made of rice. You CANNOT substitute egg roll wrappers in this recipe. The round ones, about 8 1/2 inches in diameter, are the easiest to work with. I like the Flying Goose brand, although the brand with a rose on the front works well, too.

Slice the tofu into 1/2 inch slices. Pat dry with paper towels. Press it for an hour or so if you have time. Put the tofu slices on a nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu as much as possible. Bake at 325 for about 45 minutes, turning occasionally and adding more soy sauce if they look like they can absorb more. When they are nice and brown and dry, cut them into strips, about the size of French fries. You will need one strip per spring roll. (If you don't have time to bake the tofu, cut it into strips and fry it with the soy sauce on a nonstick skillet for a few minutes, carefully turning each strip, trying to crisp it up a little on each side.) Set aside.

Wash and dry the lettuce. Tear it into 3 or 4 inch pieces, removing stems and crisp veins. Your lettuce needs to be on the limp side. Any crisp pieces will tear the spring roll wrappers when you try to roll them.

Wash and dry the mint. Remove all stems! Set aside. (If you can't get fresh mint, you can substitute fresh cilantro, but the spring rolls will taste completely different, and my family would rather I not make them if I don't have mint.)

Shred or grate the carrots. Again, they need to be small enough pieces that they are not crisp. You may prefer your spring rolls without the carrots.

Throw the rice vermicelli into boiling water and cook until just done, about 2 or 3 minutes. Pour into a colander, and rinse with cool water. The noodles need to be well drained and cool enough to handle. Set aside.

Put an inch or two of water in a pan that is big enough to hold the spring rolls. (Cool water works fine). Separate the wrappers, and stack them in the water, making sure each one is completely covered with water before putting in the next one. Leave the wrappers in the water until they are flexible (about 2 or 3 minutes). Remove the whole stack at once, and place them on a clean wet kitchen towel, covering them with another damp towel.

Now you are ready to assemble them. Carefully remove one wrapper and put it on another surface (I use a bamboo sushi mat, but you could easily use another damp towel. If you use a plate, dump off the excess water between each spring roll.) Working quickly, put onto the wrapper 3 or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice noodles, one strip of tofu, and a few tablespoons of carrots if desired. Quickly fold the bottom of the wrapper over the pile, fold in the sides, and continue to roll up. After I've done four or five, I wrap each in plastic wrap to keep them from drying out too much. If one of them is falling apart, wrap it in plastic wrap immediately. Have a piece of plastic wrap cut and ready in case one is falling apart. (If you are serving them to company, start over with a new wrapper on the ones that are falling apart.) If a lot of them are falling apart, then something may not be drained well enough, or you may be trying to fill them too full, or some of your wrappers may be defective with too many tears and holes, or too thin.

Serve cold or room temperature with sauces of your choice. NOTE: you do not EVER cook these spring rolls. When you finish rolling them up, they are done! They will keep in the refrigerator for a day or two. They travel well for lunches and outings. For an appetizer, serve one or two per person. As a main course, count on at least three per person.

SAUCES: These are good with a peanut sauce, but that wouldn't be fatfree. They are also good with a plum sauce. If anyone has a good plum sauce recipe, please send it to me. I serve them with the sweet sauce below AND a bottled chili sauce (I like Sriracha Hot Chili Sauce, made by Huy Fong Foods, Inc.)

Sweet Sauce For Spring Rolls

Makes enough for about 3 dozen spring rolls.

4 T. sugar

1/4 c. soy sauce

1 c. broth or water

2 T. corn starch

1/4 c. cold water

1 clove garlic, crushed with 1/4 ts. salt

Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch mixed smoothly with the cold water, and stir until the mixture thickens some. Simmer, stirring for 1 minute. Stir in garlic. Serve an

Answer 5

Yes it CAN be expensive - unless you have most of the ingredients at home all ready. If you have to go out and BUY EVERYTHING , yeah.

Thai Chicken Spring Rolls --

INGREDIENTS

1 cup peanut sauce

1 (1 1/2 inch) piece fresh ginger root, minced

2 cloves garlic, minced

1 teaspoon soy sauce

1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces

1 teaspoon peanut oil

6 ounces fresh snow pea pods

12 ounces bean sprouts

4 green onion, chopped

1 pound watercress, chopped

1/4 cup chopped fresh cilantro

2 large carrots, peeled

1 teaspoon peanut oil

1 teaspoon soy sauce

12 spring roll wrappers

1/2 cup peanut sauce



DIRECTIONS

Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add the chicken and mix until the chicken is coated. Place in refrigerator to marinate for 30 minutes.

Heat 1 teaspoon peanut oil in a wok or skillet over medium heat. Cook the snow peas, bean sprouts and green onion in the oil until heated but still crisp, 3 to 4 minutes. Transfer to a large bowl. Mix in the watercress and cilantro. Use a vegetable peeler to have long slices of carrot into the watercress mixture. Drizzle 1 teaspoon soy sauce into the watercress mixture; toss to coat.

Heat 1 teaspoon of oil to the wok or skillet. Cook the marinated chicken until no longer pink inside, about 10 minutes.

Fill a large bowl with hot water. Dip wrappers one at a time into the water for about 2 seconds each. As wrappers are removed from the water, fill each with 2 large spoonfuls of the chicken and a small handful of the watercress mixture. Fold in two opposite ends of the wrapper to meet the filling. Then fold the bottom of the wrapper over the top of the filling and roll. Serve with 1/2 cup peanut sauce for dipping.

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Spring Rolls --

INGREDIENTS

2 ounces dry soy vermicelli

4 eggs, beaten

1 onion, finely chopped

2 ounces mushrooms, drained and chopped

3/4 (4 ounce) can small shrimp, drained and chopped

1 pound lean ground pork

2 tablespoons vegetable oil

1 carrot, shredded

2 ounces crabmeat

3 ounces bean sprouts

2 pinches ground black pepper

1 tablespoon soy sauce

3 tablespoons fish sauce

1 clove garlic, chopped

20 rice wrappers (6.5 inch diameter)

1 quart oil for deep frying

DIRECTIONS

Soak the vermicelli 30 minutes in warm water; drain.

In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.

One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.

In a large saucepan, heat the oil to 375 degrees F (190 degrees C).

Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.