Spring Rolls 3 Ways

Spring Rolls 3 Ways

Change up your dinner routine and try one of these 3 homemade spring roll recipes.



By: Jackie Bruchez

Spring rolls, a classic people-pleaser, make for a tasty appetizer or meal. Here are three different takes on the classic dish, plus a delicious peanut dipping sauce that perfectly pair with all of them.

Pork Egg Rolls Recipe
This homemade recipe is a traditional take on the famous egg roll. Crispy, crunchy and packed with flavour, serve them alongside your favourite dishes or as an appetizer!

Makes: 15 rolls
Prep time: 25 min
Cook time: 3 minutes
Difficulty: Easy
Cost: $

Ingredients
15 mL (1 tbsp) sesame oil
10 mL (2 tsp) ginger, minced
5 mL (1 tsp) garlic, crushed
225 grams (1/2 pound) ground pork
1 small onion, shredded
1 carrot, shredded
500 mL (2 cups) shredded cabbage
30 mL (2 tbsp) oyster sauce
2 mL (1/2 tsp) corn starch
20 mL (4 tsp) soy sauce
2 mL (1/2 tsp) pepper
1 mL (1/4 tsp) salt
15 sheets large square egg roll wrappers
45 mL (3 tbsp) water
45 mL (3 tbsp) flour
500 mL (2 cups) oil, for frying

Instructions

  1. In a small bowl, mix together soy sauce, ginger, garlic, oyster sauce, soy sauce, salt, pepper and corn starch. Set aside
  2. In a large pan or wok, heat sesame oil
  3. Add ground pork and cook on medium heat until fully cooked
  4. Add onion, cabbage and carrot
  5. Pour in soy sauce mixture and cook filling for five minutes. Remove from heat and cool completely
  6. Once filling is cool, set up a rolling station
  7. Combine 45 mL (3 tbsp) flour with 45 mL (3 tbsp) water to use as glue for the rolls
  8. Working quickly, peel a wrapper and place about 75 mL (1/3 cup) of the filling about 5 centimetres (2 inches) above the bottom corner of the wrapper
  9. Tightly roll the wrapper and filling halfway. Fold the left edge over right up against the edge of the filling, then, fold the right edge over. Finish by continuing to roll until the flap seals itself against the roll
  10. In a large pan, heat the oil. Fry the egg rolls a few at a time. Carefully turn them over frequently so that they brown evenly
  11. When they reach an even tan colour, transfer the spring rolls to a rack and allow them to drain

Vegetarian Spring Rolls Recipe
Sometimes referred to as “Summer Rolls” on Thai menus, these light and wholesome veggie-based wraps are perfect for vegetarians. They require no cooking – just prep and assembly.

Makes: 10 rolls
Prep time: 25 minutes
Cook time: 0 minutes
Difficulty: Easy
Cost: $

Ingredients
1 carrot, julienned or grated

1 green pepper, julienned or grated

1 red pepper, julienned or grated

1 cucumber, julienned or grated
125 mL (1/2 cup) bean sprouts
125 mL (1/2 cup) chopped herbs (cilantro, Thai basil and/or mint)
250 mL (1 cup) chopped Asian rice vermicelli noodles

15 mL (1 tbsp) lime juice
15 mL (1 tbsp) soy sauce
7 mL (1/2 tbsp) fresh ginger, grated (optional)
1 mL (1/4 tsp) salt
10 Round rice sheets


Instructions

  1. Place all ingredients (except wrappers) in a large bowl and toss to combine
  2. Submerge spring roll wrappers in hot water until pliable, about 15 seconds
  3. Place about 30 mL (2 tbsp) of mix on wrapper and roll
  4. If desired, slice each roll for bite-sized “sushi like” pieces

Vietnamese Shrimp Rice Paper Rolls
Shrimp adds a refreshing texture and taste, making this recipe a lighter alternative to traditional spring rolls.

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Makes: 8 rolls
Prep time: 25 minutes
Cook time: 0 minutes
Difficulty: Easy
Cost: $

Ingredients
24 cooked medium peeled and deveined shrimp
1 carrot, julienned or grated

1 green pepper, julienned or grated

1 red pepper, julienned or grated

1 cucumber, julienned or grated
3 medium scallions, julienned
1/2 daikon radish, julienned or grated
125 mL (1/2 cup) bean sprouts
125 mL (1/2 cup) chopped herbs (cilantro, Thai basil and/or mint)
4 Bibb lettuce leaves, cut in half
8 Rice paper wrappers

Instructions

  1. Soak rice paper wrappers in warm water until pliable, about 15 seconds
  2. Lay flat and place 3 shrimp halves, a few julienned vegetables, a few strands of sprouts, 15 mL (1 tbsp) of herbs, scallion and lettuce, leaving about 5 centimetres (2 inches) uncovered on each side

  3. Fold uncovered sides inward, and then tightly roll the wrapper, beginning at the end with the lettuce




Tip: If you prefer crispy rolls, use any of the recipes above and wrap them in egg or spring roll wrappers before cooking to serve up a variation. The choice is yours!

Peanut Dipping Sauce
This is the perfect dipping sauce for all of the spring rolls!

Ingredients
20 mL (4 tsp) fish sauce
50 mL (1/4 cup) water
5 mL (1 tsp) chunky peanut butter
45 mL (3 tbsp) hoisin sauce
30 mL (2 tbsp) fresh lime juice
1 clove garlic, minced
30 mL (2 tbsp) white sugar
2 mL (1/2 tsp) garlic chili sauce
45 mL (3 tbsp) hoisin sauce

Instructions

  1. Combine all ingredients in a small saucepan and bring to a simmer
  2. Simmer on medium low for 2 minutes
  3. Remove from heat and bring to room temperature before serving




Jackie Bruchez is a wife and mother of three living in Solana Beach, Calif. She is the author of the food blog The Seaside Baker, which focuses on delicious baked desserts and the occasional savoury dish. She loves to travel and is currently working on a cookbook featuring West Coast farmers and cuisine.

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Is there a recipe to bake them instead of frying?

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