Spring rolls for every taste and at any time of the day

The fans of Chinese/Asian cuisine have a favorite dish that can consume for breakfast, lunch and dinner. Spring rolls are light but nutritious food that is good for every season and can easily be prepared at home.

In total, they are dough, full of different meats (chicken, pork), seafood (small shrimps), combined with vegetables or stuffed only with vegetables.

Depending on the Asian side, the ingredients of the spring rolls can be raw, cooked or blanched. They are usually filled with ground pork, carrots, onions, garlic and mushrooms (all cut and fried or simply cooked). Add soy sauce if you want to make the spring rolls more aromatic.

For dough:

250 grams of flour

a little salt

150-200 ml of water

1 egg

For stuffing:

200 g fresh cabbage finely chopped.

100 grams of carrots grated on a wholesale grater.

100 g mushrooms, cut

150 grams of soy sauce

1 tablespoon of ground pepper

2-3 tablespoons of vegetable oil for frying

1/2 clove of garlic finely chopped.

1-2 stalks of young onions (cut into strips)

A little celery finely chopped.

200 grams of minced pork (but not necessarily).

Sweet and sour Chinese sauce (for serving).


Mix all the ingredients for the dough until you get a homogeneous mixture. Put them in a cold or in the refrigerator all night.

The next day makes a roll of dough the same way you prepare pancakes. They should be about five to seven centimeters long.

Heat the butter and then put onion, celery, carrots, cabbage, garlic and mushrooms and sprinkle with pepper.

Ingredients are constantly mixed, and when they get a little golden color, cool down and let them drain into a strainer or slaughter.

Put 3-4 tablespoons of filling in the middle of each pancake, add soy sauce (if you add pork, add specially to fried pork.), then wind each pancake as a roll or in the form of an envelope.

How to make spring rolls?

Put all rolls in the fryer (or in a heated oil saucepan) and let them fry well.

Then remove them from the oil and leave on a napkin or baking paper to drain the fat.

Serve the spring rolls hot with Chinese sweet-sour sauce and/or soy sauce.


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