Easy Spring Roll Recipe (2024)

FAQs

What is spring roll filling made of? ›

Spring Rolls Filling

But typically, you'll find a mix of some kind of meat (usually ground pork / mince) with finely chopped or shredded vegetables, plus seasoning.

Make ahead

These rolls can be made ahead of time, refrigerated and served the next day. The refrigerator will dry out the rice paper a bit so just give them a mist with water about 10 minutes before serving. You don't want to soak them, just give them a chance for the rice paper to be supple again.

Contrary to common belief, spring rolls can be revived the next day! Dip the rolls in filtered water quickly and wipe off excess water. Put the rolls in a microwave safe tray and cover with a wet paper towel. Let sit for a minute before enjoying.

If you are wondering what the clear noodles in egg rolls are, they are cellophane noodles.

Spring rolls have a more delicate, thin skin and use a spring roll wrapper. Filling: Egg rolls typically contain cabbage and meat. Spring rolls are traditionally vegetarian or vegan, although some variations also include meat or seafood.

The wrapper might be too tight around the fillings, causing breakage. Try rolling them more loosely. The wrapper might have dried out too much and stuck to your work surface. Try placing a damp towel on your work surface, dampening your existing towel a bit more, or wrapping the roll more quickly.

Storing: The rolls taste best the day they are made, but they can be stored in the refrigerator for 2-3 days. Wrap each roll individually in plastic wrap (to keep the wrapper soft and to keep them from sticking together) and store in an air-tight container in the fridge.

There are two options: freeze-wrapped spring rolls and deep fry when you are ready to enjoy. Or what I like to do is fry all of them for 3 minutes (70% cooked), let them cool down, and freeze. When I am ready to enjoy, I pop them into the air fryer or oven at 370F for 7 minutes, and it becomes super crispy!

Use cold water: After dunking wrappers into hot, warm, and cold water, we found that the hotter the water, the faster the wrapper hydrated and turned sodden and sticky. Cold water moistens the wrapper more slowly, which gives you more time to work.

Refrigeration is notorious for drying out rice paper wrappers and making spring rolls rubbery, so fair warning that these won't be quite as supple as their freshly rolled friends (but still delicious nonetheless). Wrap individual summer rolls tightly in plastic wrap and store the rolls in an airtight container.

How do you soften rice paper for spring rolls? ›

Use cool water to soften the rice paper rolls.

Many recipes suggest soaking the rice paper wrappers in warm water to quickly soften them, but this makes the paper more fragile and more sticky. Instead use cool water and give the wrappers just a little more time — I'm talking seconds — to soften before rolling.

Too much time in the fridge can cause the rice paper to become chewy, so it's best to prep all your fillings and assemble the roll directly prior to eating.

As far as the difference in fillings, egg rolls are typically filled with cooked cabbage, some other vegetables, and pork, while spring rolls typically contain only cooked vegetables. But like any generalization for food so beloved worldwide, you're sure to find exceptions if you look hard enough.

Including rice paper rolls in your diet is a healthy choice, as the thin sheets won't make you sleepy or feel heavy on the tummy. It works great with lunch snacks, or even on the go meal preps.

Rice paper rolls are a delicious and nutritious option to enjoy as a snack or as a meal. The roll is low in carbohydrate and fat and offers a moderate protein content. The vegetables make the roll high in fibre and offer your body lots of good vitamins and minerals.

Cabbage, celery, carrots, green onions and Chinese noodles in a crispy wonton wrapper.