Chinese spring rolls (春卷), deep

      19
A tried & tested recipe for Chinese spring rolls. You don’t need khổng lồ precook the filling. Two frying methods are provided. It also includes vị trí cao nhất tips khổng lồ avoid a greasy taste.

Bạn đang xem: Chinese spring rolls (春卷), deep

*

What are Chinese spring rolls

A traditional food popular in many regions of China, spring rolls (Chun Juan, 春卷), aka egg rolls in American English, are one of the most sought after dishes in overseas Chinese restaurants. Essentially, they’re deep fried, cylinder-shaped parcels made of golden, crispy wrappers and a tasty filling of various ingredients.

Since I learnt how to lớn make them efficiently, I’ve never ordered this dish in a restaurant. They don’t require a complicated procedure or advanced skills to lớn prepare. More importantly, they taste so good and are healthier than most bought versions.

Top tips for non-greasy spring rolls


Before I explain the procedure for making spring rolls, I’d lượt thích to point out a few important tips to avoid them being overly greasy.

Make sure the filling isn’t too wet. Otherwise, the wrappers might tear allowing excess oil lớn go inside.Wrap the filling as tight as possible when shaping the rolls so that there aren’t any air pockets trapped in.

Xem thêm: Thủ Thuật Chỉnh Sửa Comment Trong Word 2010, Cách Tạo Comment Trong Word 2010

Deep fry when the oil reaches the right temperature. If too low, the rolls will soak up too much oil. If too high, the out layer will brown too quickly while the inside remains uncooked.Use an air fryer if you wish to reduce oil usage. The result isn’t exactly the same but definitely good enough.

How lớn choose the wrappers

Although I love making dumpling wrappers from scratch, when it comes to lớn spring rolls I always buy ready-made wrappers. They’re handy, reliable và create a much better result than homemade ones.

*
*
*
*
*
*
*
*
*

Since the filling is well seasoned & has multi-layer flavors, you can enjoy these spring rolls on their own. Alternatively, make a simple dipping sauce khổng lồ serve on the side. A tangy sauce would complement the dish well. Include an acidic ingredient, such as vinegar, fresh lemon/lime juice, and/or a spicy ingredient, such as chili garlic sauce, chili oil, etc.

The sauce I make often is influenced by bầu cuisine. It’s a mixture of white rice vinegar, light soy sauce, minced garlic, fresh chili and a little sugar. You may also find some inspiration in my post on Dumpling Sauces.To reheat leftover spring rolls, put them in a preheated oven at 200°C/390°F for about 5 minutes, or in a preheated air fryer at 200°C/390°F for 3 minutes or so.