Spring Rolls Quick and easy recipe
Spring rolls (spring rolls): who doesn't like spring rolls ?! With this recipe you can bring them to the table and enjoy them just like in a Chinese restaurant, the differences, I must tell the truth, are very few. These rolls owe their (Western) name to the period in which they were prepared, especially during the Chinese New Year holidays which falls approximately with the beginning of our Spring. In China in some areas they serve them only sweets (and they are keen to point out that the original ones were sweets), but as you can imagine in such a vast country there is an infinite variety of versions and ingredients to add (or remove). The recipe that I propose today is in the typical version of Chinese restaurants in Italy and that is with the vegetable base. I used phyllo dough, but there is a package of spring roll pastry on the market (they are not very easy to find to be honest). Prepare them as an appetizer and then for an all-Chinese menu you can add Cantonese rice and chicken with almonds or chicken with lemon and fried ice cream.
Ingredients for 8/10 rolls
- 2 medium carrots
- 1/2 savoy cabbage
- 1 spring onion (or 1 shallot)
- 2 tablespoons of soy sauce (if you don't have it, you can replace it with a little white vinegar and salt)
- 1 roll of phyllo dough
For the Chinese sweet and sour sauce
- 60 gr of tomato sauce
- 200 ml of water
- 120 ml of white vinegar
- 90 grams of granulated sugar
- 1 tablespoon of cornmeal
How to make spring rolls
Prepare the sweet and sour sauce first, it is really simple and we have all the ingredients at home because it will have to be cold by the time the rolls are ready:
put the water and flour in a saucepan and turn to melt the flour, then turn on the heat and add the remaining ingredients (tomato sauce, vinegar and sugar) let it cook and bring to a boil, stirring often, let it cook for about 15 minutes, during cooking it will thicken and begin to foam, this is a normal reaction. At the end of cooking you will see that it has reached the fluid consistency of a red tending to transparent, typical of Chinese bittersweet pomace
Cut all the vegetables into strips (julienne), as thin as possible.
Put the onion in a wok (or a pan) with two tablespoons of seed oil, let it fry slightly and add the carrots,
a couple of tablespoons of water and cover with the lid, let it dry for 4-5 minutes, then add the savoy cabbage cut into strips
and cook for another 2-3 minutes, always with the lid on, almost at the end of cooking, add the soy sauce (or if you haven't, replace it with 2 tablespoons of vinegar and salt), let it gain flavor, turn well and turn off the heat. Put the vegetables in a colander placed on a container to remove the excess water, press if necessary.
In the meantime, prepare the wrappers of the rolls, cut the phyllo dough into squares of 12-15 cm, overlap 2 sheets of phyllo dough and brush with a little water between one sheet and the other to make them stick and to prevent the dough to split.
Proceed with the preparation of the roll as in the picture below
put some vegetables in the corner of the filo pastry square,
wrap by folding the filling on itself once, then brush the edges with water and close the two side edges inwards
and wrap the roll.
Heat a pan with at least 2 fingers of peanut oil, the oil must be very hot, add 2-3 rolls at a time putting the closure turned downwards, brown the other side as well and lay the rolls on a sheet of absorbent paper.
Proceed with cooking all the rolls.
Put the sweet and sour sauce in a small bowl in the center of the table and serve them Spring rolls still hot. Enjoy your meal!!
WINE PAIRING: clearly Chinese beer Tsingtao or Millesimato TRENTODOC
In this blog for wine pairings I have consulted the site most often: www.cavit.it
Enjoy your meal!