Spring rolls are a delightful appetizer, often enjoyed in Chinese cuisine as a celebration of the Spring Festival. These crisp, golden rolls are filled with a mixture of vegetables and sometimes meat, encased in a thin wrapper that’s fried to perfection. They’re a symbol of wealth and prosperity, resembling gold bars, and are a traditional favorite for welcoming in the spring season. The beauty of spring rolls lies in their versatility; they can be filled with a variety of ingredients, allowing for endless creativity. Each bite offers a crunch followed by the savory flavors of the filling, often accompanied by a dipping sauce that can range from sweet to spicy.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients:
- Spring roll wrappers
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced bell peppers
- 1/4 cup bamboo shoots
- 1/4 cup bean sprouts
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Vegetable oil for frying
- For non-vegetarian, add 1/2 cup cooked shrimp or minced pork
Instructions:
- Mix vegetables (and meat/shrimp, if using) with soy sauce and sesame oil.
- Place a tablespoon of filling on each wrapper.
- Roll tightly, seal edges with water.
- Fry in hot oil until golden brown.
- Drain on paper towels.
Serve these spring rolls hot for a crunchy start to any meal.
Spring rolls have their roots in the annual Spring Festival, where fresh vegetables were rolled in dough sheets, symbolizing the coming of spring. They have evolved from a seasonal food to a year-round favorite.
For the broths, typically spring rolls are not served with broths but with dipping sauces. Here are two sauce recipes:
Mild Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- Mix all ingredients together.
Spicy Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili oil or to taste
- 1 tsp minced garlic
- Mix all ingredients together.