Monday, June 23, 2008

Spring Rolls

I love spring rolls and I think they are the best snacks or appetizers but I never like the spring rolls here because I think they put too much cabbage in it and it smell funny too. I like mine with lots of Jicama, carrots and meat in it. Over here it is easy to get frozen spring roll wrappers and all you have to do is leave the wrappers on the counter for half and hour and is ready to use. As for the filling you can use just about anything you like. Here is how I like my spring rolls.

Ingredients :

1 Jicama (sengkuang) - peel and julienned finely
2 carrots - peel and julienned finely
1 small onion - finely sliced
1 piece of chicken breast - sliced thinly
2 spring onions - slice thinly
2 cloves of garlic - chopped finely
1 egg - beaten
Some spring roll wrappers

Seasoning :

2 tbsp of oyster sauce
3 tbsp of soy sauce
1/2 tsp of sugar
Salt & pepper to taste

1) Thaw the frozen spring roll wrappers.
2) Heat up the frying pan with a tbsp of olive oil. Add in chopped garlic, onions and stir fry until fragrant. Add in chicken. Stir fry for a minute or until it changes color.
3) Add in jicama and carrots. Stir fry for 2 minutes minute and add in all the seasonings and 1/2 cup of water. Continue cooking until for another 2 mintues (you can cook longer if you want a softer fillings)
4) Check seasoning and lastly add in spring onions. Set aside to cool.
5) Peel off a piece of wrapper and place it on a flat surface. Place some cooked filling in the center of the wrapper, pull over both ends and roll up the wrapper. Brush the end with some egg to seal.
6) Heat up some oil in a frying pan and deep fry the spring rolls until golden brown. Drain the oil and serve with some chili sauce.

14 comments:

Cat Cat said...

Gert,
I prefer spring roll with jicama too.. Not much of the chinese take-out spring roll where they use cabbage. But no choice when I crave for spring roll..
I once made spring rolls for Annabel's birthday party and invited my co-worker over, they all liked it so much.

Your spring rolls looks so good... so crunchy looking...

Joanna said...

Thanks for a lovely and easy recipe. May I know if a tbsp used in cooking is the same as tbsp used in baking?

Yatie_T said...

Looks delicious as usual, Gert. I agree with Cath, your spring roll looks so crunchy. Do you use a lot of oil for frying?

I am not sure why but American loves asian food. I also made spring roll once and it was gone less than 5 minutes. In my opinion, it looks so easy to make but it took me 1/2 a day to make it. Wonder why I only made it once? hehehe

Beachlover said...

Oh!! spring roll,love it ,the one with dried shrimp and fresh shrimp!!.I can eat 5-6 at once!.I still have spring roll skin in the freezer.Talking about spring roll,I bought a clear dry skin spring roll(viet) when I was in Chinatown,wonder how to do it!!*garu my head*

Dhanggit said...

Im am crazy in love with spring rolls too. from vegetable to seafood or meat spring rolls ..I love them! I often do this dish cause it's the only way I could make my hubby eat veggies!

nancysrecipes said...

This recipe sounds excellent ~ I don't make spring rolls too often because they take awhile but I am going to try these soon!

Your pictures are gorgeous, too!

Happy cook said...

This springrolls looks super delicious

Little Corner of Mine said...

I love spring roll with jicama too! That was what I had in my mom's house until I moved over here and discovered they used cabbage instead. Speaking of which, I'm going to make some kind of spring roll for dinner today since Evy was asking for it. No jicama at home and haven't figured out what to put yet.

The Cooking Ninja said...

I love spring rolls. Been a long time since I had this. :(

Kevin said...

Those spring rolls look good! I don't think I have ever had Jicama. I will have to look for it.

I Cook4Fun said...

Cat, you too like spring roll with jicama :) I thinking only Malaysian used jicama in their spring rolls.

Joanne, a tbsp of cooking are the same as a tbsp in baking.

Yatie, I used a small heavy pan to and just enough oil to cover the rolls to fry this. Make sure you don't over crowd the pan when frying. Fry it few at a time and oil need to be hot.

Lesley, I too bought the Vietnamese dry spring roll wrappers the other day and I might make some summer roll out of it. Have to get all the ingredients first.

Dhanggit, that is a good way to get your husband to eat veggies :)

Nancy, thank you :)

Happy cook, thank you :)

LCOM, sometime if I don't have jicama I will put mushroom, carrots, beadsprout and napa cabbage in my spring rolls :)

Ninja, maybe you can make some for yourself :)

Kevin, do try to make some with jicama and I am pretty sure you're going to like it :)

Parker said...

These are so nice looking. Love spring rolls, especially homemade ones.

I Cook4Fun said...

Parker, thank you.

delia said...

hi,
this is easy to make but time consuming. can this be made in advance & freeze? if so, how? tq.