House of Asia > Recipes > Perfect spring rolls step by step

Perfect spring rolls step by step

25 min

4 servings

mild

4.8 / 5. Number of votes: 288

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Homemade spring rolls – delicious, quick, and easy! Surprise your loved ones with real, homemade spring rolls! Here's a step-by-step recipe from How I like to eat, which will allow you to prepare perfectly crispy spring rolls with a delicate filling. Ready in just 25 minutes, served with Thai Heritage sweet and sour sauce – a taste you'll love from the first bite! Try it and see how easy it is!

Chicken Vegetables Vietnamese 15-30 minutes

Ingredients

Ingredients for about 12 pieces:

1 pack House of Asia rice paper
1/2 package Mushroom Mun House of Asia
1/2 package Vermicelli pasta House of Asia
4 tablespoons Light soy sauce House of Asia
2 tablespoons Fish sauce House of Asia (Optional)
3-4 tablespoons Thai Heritage Sweet and Sour Sauce
500 g minced meat (pork or poultry)
1/2 onion, cut into strips
2 carrots cut into strips
2 cloves of garlic pressed through a press
1 cm chopped ginger
1/2 bunch of parsley or chives, chopped
4-5 leaves of Chinese cabbage, chopped
Pepper
Oil for frying (deep frying is best)
Chives/coriander/sesame for decoration

A method of preparing

Pour boiling water over the vermicelli noodles and Mun mushrooms and set aside to soak.
Brown the meat in 2-3 tablespoons of oil. Once the liquid has evaporated, add the carrots, onion, ginger, and garlic and simmer for about 5 minutes.
Drain the mushrooms and pasta (immediately cut it into smaller pieces)
In a large bowl, add the contents of the pan, along with the noodles, mushrooms, parsley (or chives), Chinese cabbage, soy sauce, fish sauce, and pepper. Mix everything together.
Place the rice paper in a large plate/dish with water, turning it over every now and then. Soak it for about 8-10 seconds.
Place the drained paper on a dry countertop and wipe with a paper towelto absorb excess water.
Place the filling approximately 3-4 cm from the edge of the paper. Roll them up like croquettes, very tightly. The tighter the better.
Place the rolled spring rolls on a plate, spaced apart, and place the plate in the refrigerator for about 30 minutes.
Heat a pot with oil (deep fat) and add each spring roll one at a time. After a few seconds, you can add the next one. Don't fry more than two at a time (they may stick together).
Flip the spring rolls every few minutes, preferably using tongs. Fry until golden brown. and drain on a paper towel.
Serve with sweet and sour sauce. Garnish the plate with spring rolls with chives or cilantro.