Easy Spring Roll Sheets Recipes

SPRING ROLL SHEETS

Steps:

• In a bowl, take 1 cup all purpose flour/maida, 3 tbsp corn starch and 1/4 tsp salt.
• With a wired whisk or a spoon mix the dry ingredients.
• Add 1.25 cups water.
• Whisk well to a get smooth and slightly thin consistency of the batter without any lumps.
• The batter should be of a flowing consistency. Depending on the quality of flour, you can add less or more water.
• Now on a low flame, heat a non stick pan. The pan should just become slightly hot and not too hot. You can also use a cast iron or steel pan. But make sure they are seasoned. With a paper tissue or a small piece of kitchen towel dipped in oil, grease the pan. For the nonstick pan you can skip oil. But if you feel the wrappers are sticking then grease or brush the pan with oil.
• Now lift the pan above the stove top burner. Add 2 tbsp of the batter in the pan.
• Gently, spread the spoon clockwise to make a small thin pancake. Similar to the way we make dosa. Add 1 to 2 tbsp more water if the batter becomes thick while preparing the wrappers.
• Do remember that the pancakes have to be thin. If they become thick, then they break while rolling and sealing.
• Now on a low flame cook the pancake (spring roll wrappers) till the sides start curling up and the pancake becomes kind of translucent.
• The pancake just need to be cooked. No need to flip and cook the other side. Just cook one side.
• Lift the spring roll wrapper with a spatula.
• Place the spring roll wrapper in a tray or plate with the cooked side facing you. Allow the spring roll sheets to cool and then stack them with the cooked side on top. Keep them covered in a small casserole or bowl.
• Once the spring roll wrappers come at room temperature, you can start making the spring rolls. Or else keep them covered in a container in the fridge.
• When keeping in the fridge, place parchment paper or butter paper between two sheets, so that they can be separated easily. You can these spring roll sheets either in the fridge or in the freezer. In the fridge, these wrappers stay good for a week and in the freezer up to a month. After removing from the freezer, thaw them completely at room temperature before using.

SPRING ROLLS

Steps:

• Soak the vermicelli 30 minutes in warm water; drain.
• In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
• One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
• In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
• Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

EASY SPRING ROLLS

Steps:

• FOR DIPPING SAUCE.
• Stir together soy sauce, vinegar,sesame oil and sesame seed in a small bowl and set aside.
• FOR FILLING.
• Combine slaw mix, tofu and nuts.
• Add sweet and sour sauce, toss to coat, and set aside.
• TO PREPARE.
• Dip rice papers in a bowl of warm water and drain off excess.
• Place between damp kitchen towels until ready to fill. One at a time works best!
• In the center of a rice paper place a cilantro leaf and/or a thin shred of green onion.
• Top with about 1/2 cup of the filling.
• Fold one edge over the filling, fold in sides, and roll up.
• Serve with the dipping sauce.

EASY SPRING ROLLS

Steps:

• Fill a 9-inch pie plate with warm water; dip 1 rice paper into the water. Transfer to a work surface and let stand for a few seconds to soften.
• Snip cooked rice noodles. Arrange 3 tablespoons noodles across the lower 1/3 of the softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press bottom edge of rice paper over filling, tucking it underneath as you roll away from you. Fold in sides and continue to roll up tightly. Repeat with remaining ingredients.

FRESH SPRING ROLLS

Steps:

• In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
• Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

EASY SPRING ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Get everyone to wash their hands and put aprons on. Sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that's fine - all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
• Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet, then give them the beaten egg and a brush so they can brush around the edges. Help them to roll the pastry up neatly by folding both sides over the filling, then rolling them up.
• Lift the spring rolls onto a baking tray, seam-side down, brush with a little more egg and sprinkle with sesame seeds, if you like. Try to remember which child made which roll to save any arguments at the end! Bake for 20-25 mins or until golden.
• While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.