Fried spring rolls, Asian classic filled with minced meat, rice noodles and different veggies, enhanced with aromatic spices. Do not get scared when you notice that the photo guide from Hana’s Recipes includes more than 10 steps. They are easy to follow and quite straightforward, so even the beginners in the kitchen will manage with satisfaction!
And the mouth-watering crispy outcome? The preparation is certainly worth it!
Fried spring rolls: Asian delicacy that has spread to the whole world
It definitely does not come as a surprise that fried spring rolls have their history written within the Asian cuisine, specifically within the Chinese one. They started to be made there as a seasonal meal for the celebration of the spring arrival. Hence, the name. The first version was prepared in the Eastern Jin Dynasty (317-420 AD), when thin pancakes were packed with fresh spring veggies.
Although the earliest rolls were not initially fried, such type has evolved later anyways, giving rise to the crunching version we are aware of these days. With enhanced frying methods, the spring rolls became crispy on the outside, yet stayed fresh and flavourful from the inside, due to the utilised ingredients. These always varied but most commonly included meat, seafood, sometimes tofu and, as mentioned earlier, a wide range of veggies like carrots, kohlrabi or cucumbers.
It did not take long and fried spring rolls found their way to the whole Eastern Asia as well as the rest of the world. They gained their popularity during street food festivals, various parties and social gatherings, the Lunar New Year, etc. More commonly, they are now being served as a fully loaded snack or an appetiser before the main course, together with the traditional soy sauce, peanut dipping sauce or sweet chilli sauce.
Hopefully we have created cravings for fried spring rolls and now you can proceed to the guide below! Have fun with the preparation and enjoy the delicious Asian result of it!
Hana’s Recipes also recommends taking a closer look onto other Asian delicacies from its blog portal: noodle salad with tofu, chicken curry with pineapple and Indian chicken tikka masala.
Ingredients needed for fried spring rolls
- 10 pieces of rice paper (diameter 31 cm),
- 500 g of minced meat,
- 50 g of rice noodles (raw),
- 1 onion,
- 3 cloves of garlic,
- 2 carrots,
- 1 small kohlrabi,
- 20 g of Judas’ ear (dried),
- 50 g of mung bean sprouts (canned are also fine),
- 20 g of fresh coriander,
- 2 eggs,
- Salt,
- Black pepper,
- 2 tablespoons of soy sauce,
- 2 tbsp of fish / oyster sauce,
- 250 ml of beer for dipping (doesn’t have to be, water can also be used),
- 300-500 ml of oil for frying
Fried spring rolls: Classic Asian preparation
1
Begin with the preparation of ingredients. Clean the veggies and grate the carrot and kohlrabi. Cover Judas’ ear for 15 minutes with warm water and let it swell. Then drain the water and cut the ear into thin strips. Chop the coriander and cut the onion into small pieces.
2
Prepare rice noodles according to the instructions on the package. Then rinse.
3
Next, start frying the onion in the oil. After a while, add garlic to it. Fry together for a short time, so that garlic does not become bitter.
4
Add the minced meat, season with salt and pepper and fry, stirring frequently. It should become brown after some time.
5
Then add the sliced Judas’ ear, soy sauce and fish / oyster sauce. Mix well to reduce the juice.
6
When almost all the juice with the sauces have been reduced, add grated carrots and kohlrabi. Stir and fry for about 1-2 minutes. Add the rice noodles and mix well. Once done, remove from the heat.
7
Transfer the mixture into a clean bowl or larger pot and let it cool completely. After that, add fresh coriander and two eggs. Stir.
8
In the meantime, dip individual pieces of rice paper in beer / water, because both are fine to use. 30-40 second immersion is enough.
9
Place the soaked paper on a non-stick mat (a damp clean cloth can also be used). Remove from the meat mixture and place it on the bottom third of the soaked paper. Bend the bottom edge, exactly as shown.
10
Bend the side edges inwards. Tighten the roll and move it upwards. It takes a little practice, however it is not difficult. Then place the rolls on a clean plate, so that they do not touch.
11
Fry the rolls in a heated layer of oil for about 5-7 minutes on each side. Let the excess oil drip into napkins and then serve.
Done! Satisfying to make it till the end, right? Enjoy your fried spring rolls! Hopefully they met your expectations!
Dying to try out any other snacks / appetisers from Hana’s Recipes? How about zucchini rings or fritters? And in case the roll shape has become your favourite by now, we also recommend checking out the cheese rolls with ham and eggs. Bon appetite to whatever future snack you pick!
Spring rolls (not fried): Enjoy the videorecipe and master your rolling!
FAQ: How do I prevent fried spring rolls from becoming soggy?
To prevent fried spring rolls from becoming soggy, simply make sure the filling is completely cooled before you start wrapping. Also very importantly, ensure that the oil is hot enough (normally around 350°F or 175°C) before the frying process and that the pan is not overcrowded.
