Rice spring rolls recipes. Simple dishes with rice paper. Spring rolls

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

15 Mar 2017

Content

This practically dietary snack has nothing in common with rice rolls, as some might think. Externally, the products look like envelopes filled with various fillings. Try making rice paper rolls at home.

What are spring rolls

Chinese cuisine is becoming more and more popular every day among other peoples of the world. For example, many who love sushi have already appreciated this original dish. Spring rolls are rolled rice spring rolls or flatbreads. This delicacy can be eaten either cold or fried - it all depends on the filling and dough used.

How to make spring rolls

The beauty of these products is that they can even be assembled in advance (but not fried) and frozen, wrapped in film. To prepare spring rolls, you need to prepare and process the ingredients for the filling, soak the thinnest sheets of rice dough in water. After this, spread the filling along the edge of the sheet and roll it into a tight roll. If desired, the rolls can be baked or fried.

Dough for spring rolls

You can buy sheets of rice paper or make your own. If you have already decided, then you need to make rice dough for spring rolls like this: grind the cereal into flour, add water, season, knead the mixture until the consistency of thick sour cream. Using a brush, spread one layer of dough onto a dry frying pan first, and when it dries, immediately spread another one. Remove the thin pancakes when the edges are dry. You need to place the workpieces on a flat plate with sides, covering the finished ones with film. Remember that before baking a new pancake, it is recommended to wipe the pan with a napkin.

Fillings for spring rolls

Often, meat, seafood or vegetables are placed inside the rolls. However, the fillings for spring rolls must also contain hard vegetables or herbs: cucumbers, carrots, celery or bean sprouts, thanks to which the products have a characteristic “crunch”. All vegetables are cut into thin strips, seafood and meat are stewed. There are also dessert spring rolls with cottage cheese, fruits, berries and fish, which go well with ginger.

Sauce for spring rolls

In this dish you need to put all the products recommended in the recipe. This also applies to the sauce for spring rolls. For example, products will create a unique flavor bouquet in combination with hot or sweet chili sauce, teriyaki or soy sauce. A good combination for meat rolls would be soy sauce with orange and lemon juice, mirin and red pepper flakes.

Spring roll recipe

The dish can be made from different products, the main thing is that you like their taste. Consider the presented recipes, each of which offers the most successful combinations of ingredients for vegetarians and omnivores. Recreate one of the recipes for spring rolls, because the dish turns out very tasty, and it requires a minimum of time to prepare.

Spring rolls with shrimp

Cooking time: 8 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 173 kcal.
Purpose: for a snack.
Cuisine: Vietnamese.

The appetizer is popular among seafood lovers due to its ease of preparation. Spring rolls with shrimp go well with teriyaki sauce or hot chili– it’s up to you to decide. Observing step by step instructions, you can roll rolls even if you do not have any special knowledge of cooking and do not know the intricacies of preparing dishes of foreign cuisines.

Ingredients:

mint (or basil) – 1 sprig;
rice paper – 1 pack;
green beans– 100 g;
iceberg lettuce – 1 bunch;
avocado – 1 pc.;
funchose noodles – 1 package per 200 g;
boiled shrimp – 400 g.

Cooking method:

Soak the rice paper by dipping all the sheets into water one by one. Put them on a towel
Stepping back from the edge of the leaf, spread out the mint and green beans.
Peel the boiled shrimp, cut in half, and place them on a sheet.
Keep the funchose in boiling water for 5 minutes, strain it, and place it on top of the shrimp.
Cut the avocado into strips and place next to the noodles.
Cover the ingredients with lettuce leaves.
Roll the pieces tightly and eat them, dipping them into the sauce.

Spring rolls with chicken

Cooking time: 55 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 186 kcal.
Purpose: for a snack.
Cuisine: Chinese.
Difficulty of preparation: medium.

The beautiful products that you see in the photo are Asian spring rolls - pancakes that symbolize the onset of spring. Preparing spring rolls with chicken involves using a filling consisting of young vegetables and chicken breast, which are wrapped in phyllo puff pastry. The pancakes can be fried, but it is better to bake them as recommended in the recipe.

Ingredients:

phyllo dough – 250 g;
zucchini – 1 pc.;
ham – 100 g;
bean sprouts – 150 g;
soy sauce – 1 tbsp. l.;
sweet and sour sauce - to taste;
green onion – 100 g;
carrots – 2 pcs.;
sherry - 1 tbsp. l.;
chicken breast – 300 g;
oil – 4 tbsp. l.

Cooking method:

Boil chicken fillet, cut into pieces. Chop the ham too.
Grate zucchini and carrots green onions chop.
Transfer the ingredients to a frying pan with hot oil, add bean sprouts, sherry, and soy sauce. Simmer everything until the liquid evaporates. Cool the filling well.
Pour 50 grams of oil into a cup, dip a brush, grease each piece of dough. Place 1.5 large spoons of filling on each piece, start wrapping them one by one, and also coat all sides.
Grease the prepared rolls again, place on a baking sheet, and put in the oven for 15 minutes.
Serve with sweet and sour sauce.

Fried spring rolls

Number of servings: 5 persons.
Calorie content of the dish: 198 kcal.
Purpose: for a snack.
Cuisine: Chinese.
Difficulty of preparation: easy.

Rolls made according to this recipe will replace pies or pancakes with meat, because preparing them is much faster. Fried spring rolls can be served long or cut into small pieces - this is how they are appearance will be more aesthetic. Remember that before you start wrapping the rolls, the filling must be fried in a frying pan until cooked.

Ingredients:

minced meat – 250 g;
garlic – 1 clove;
pepper, salt - to taste;
onion – 1 pc.;
rice paper – 10 sheets;
cabbage – 100 g;
parsley - a bunch;
carrots – 1 pc.;
oil – 50 ml.

Cooking method:

Prepare the ingredients: finely chop the onion, chop the carrots and cabbage, chop the greens and garlic finely with a sharp knife.
Fry the minced meat in a preheated frying pan, add all the vegetables to it, add salt and season the mixture. Cover the dish and simmer the contents for 10 minutes. Before removing from heat, sprinkle the preparation with herbs. Cool the filling.
Place a soaked sheet of edible paper on a cloth, place the filling on the edge, and wrap the whole thing in a roll.
Fry the prepared spring rolls until crust appears and serve.

Spring rolls with vegetables

Cooking time: 25 minutes.
Number of servings: 1 person.
Calorie content of the dish: 1500 kcal.
Purpose: for a snack.
Cuisine: Chinese.
Difficulty of preparation: easy.

If you're wondering what to snack on, check out this vegetarian option for Asian cuisine. Spring rolls with vegetables, complemented with rice balls and tomato-peanut butter, are a very satisfying dish that can become a complete lunch. The components included in the composition should not be mixed together - the balls, paste and rolls themselves must be served separately.

Ingredients:

cashew nuts – 40 g;
mint leaves – 6 pcs.;
carrots – 1 pc.;
rice paper - 3 sheets;
lime juice – 0.5 tsp;
soy sauce – 1 tbsp. l.;
tomato – 1 pc.;
vegetable oil – 1 tsp;
round rice – 100 g;
champignons – 2 pcs.;
coconut milk – 50 ml;
peanut butter – 2 tbsp. l.;
bean sprouts – 200 g;
sugar – 1 tsp;
curry paste – 0.5 tsp;
olive oil– 2 tsp.

Cooking method:

Immediately place the pan with rice on the fire, remembering that it needs to be cooked in salted water.
Finely chop the tomato, fry it in a deep frying pan where oil is poured and heated. Add curry coconut milk, purchased or homemade peanut butter. Simmer until the tomato pieces dissolve in the liquid. Finally, add squeezed lime juice, soy sauce and sugar.
Rub the carrots into thin strips and pour boiling water over the sprouts for a couple of seconds. Roast the cashews and break each in half. Moisten matte sheets of rice paper one at a time and place on a towel. Place carrots along the edge of the sheet (spread so that there is enough for three sheets and leave for frying), bean sprouts, place mint and cashews on top. Roll up the rolls.
Chop the champignons and fry them together with the carrots in oil. Mix the carrot-mushroom mixture with the rice that has had time to cool. Form several balls from the products.
Ready dish can be hired or applied for. Rolls, like balls, can be dipped in sauce.

Sweet spring rolls

Cooking time: 35 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 146 kcal.
Purpose: for a snack.
Cuisine: Chinese.
Difficulty of preparation: easy.

The option described below will be appreciated by those who cannot imagine their table without a dessert dish. Sweet spring rolls are very easy to prepare at home, and the process takes about 30 minutes. Check out the recipe and you can start making a treat for dessert, because with step-by-step recommendations you'll quickly figure out how to make crispy sweet products.

Ingredients:

ripe bananas – 3 pcs.;
sesame oil – 50 ml;
rice paper – 1 package;
white or dark chocolate – 1 bar per 100 g;
honey – 50 g;
lime juice – 50 ml;
vegetable oil – 50 ml.

Cooking method:

Peel the bananas and cut each into three equal parts.
Take a deep plate, squeeze lime juice into it, add honey and sesame oil. Mix the liquid well. Dip banana pieces into the marinade and leave them inside the plate for 30 minutes so that each piece is soaked in the dressing - this way they will have an indescribable taste.
Soak the rice paper sheets by placing them in cold water for a few seconds.
Roll up the sweet envelopes, and then send the rolls to fry in heated vegetable oil. Each side of the product should have a golden crust.
Melt the chocolate and pour it over the products laid out on the plate.

Spring rolls - cooking features

The tips below are worth considering for those who want to get the perfect Asian cuisine. So, the features of preparing spring rolls:

It is better to cut the vegetables used in the recipe into thin strips or use a grater for this. Korean carrots. Peppers, carrots, cabbage, etc. can be fried a little or put in raw.
Before forming the rolls, you need to prepare the rice paper by dipping the sheets in hot water. You need to take out the paper as soon as it softens, and it is better to lay it out on a towel rather than on a board.
The rice paper rolls are served with sauce so the filling is not salty. Different sauces are used: soy, sour cream, teriyaki, sweet and sour. However, if you are thinking of doing without additives, then the filling must be salted and peppered.

Video: Fruit spring rolls

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Spring rolls - step-by-step recipes with photos

Rice paper is a thin, transparent and edible dough that is made from the addition of water. From such a product you can prepare a huge number of different dishes, distinguished by their special aroma and delicate, rich taste. Let's look at a few of them in more detail.

Rice paper: recipes with photos

As a rule, dishes using this product are made very quickly and easily. After all, it is used as a base in which absolutely any filling can be wrapped.

Rice paper recipe with potato filling

To prepare this delicious dish you need to boil several potato tubers, and then mash them hot, adding fat milk, salt, pepper, chicken egg and butter. To give this lunch a special flavor, you can additionally add sautéed onions and carrots to the puree. After this, you need to wet the rice paper in water at room temperature, and then put 1 large spoon of crumpled potatoes on it and wrap it in an envelope. Next, the resulting briquettes should be fried on both sides in vegetable oil until a crispy brownish crust appears.

Recipe for rice paper with fruit and honey sauce

To prepare such a sweet dish, you need to wash and peel the following fruits and berries: mangoes, bananas, kiwi and strawberries. It is recommended to cut all products into cubes and then mix them together with chopped soft Brie cheese and mint leaves. After this, you need to moisten the rice paper, put 1 large spoon of fruit filling into it, wrap it in the form of a roll or envelope and lightly fry it in butter. To prepare the sweet sauce, you need to mix liquid honey, vanillin and lemon zest, and then pour them over all the formed briquettes.

Beef liver rice paper recipe

For such a hearty lunch, you need to buy fresh, which needs to be washed, chopped and lightly fried. Next, the meat should be cooled, chopped in a blender and added sautéed onions. The mixed ingredients must be seasoned with salt and pepper, and then, in the amount of 1 large spoon, placed on soaked rice paper, which is recommended to be wrapped in an envelope and fried in a frying pan on both sides.

Rice paper recipe with salmon

To prepare this dish, you need to peel the salmon from skin and bones, cut it into portions, and then sprinkle with lemon juice and season with salt. Next, the fish needs to be wrapped in rice paper and fried in a frying pan with butter until a crust appears. These rolls will serve as an ideal appetizer for the holiday table.

Proper serving for lunch

Stuffed rice paper, the recipes for which we reviewed above, can be served either cold or warm. It is worth noting that such fried crispy briquettes can serve as a side dish, as an independent dish, and even as a dessert. Thus, rice paper is a universal product that helps you quickly and easily prepare an original, tasty and quite filling lunch.

It is a traditional product from southern China and Vietnam. The name comes from its shape, which resembles a sheet of paper. It is made from a mass of softened rice grains, tapioca, salt and water. The dough is dried on a bamboo mat, hence the characteristic patterns on it. Usually has a round or rectangular shape.

The product does not contain gluten. Calorie content varies depending on size from 30 to 40 kcal.

How is rice paper used?

The semi-finished product has long term storage and contains a lot beneficial properties rice It is used to prepare various dishes, among which spring rolls predominate. An undoubted advantage is the low fat content. It provides the body with calcium, iron and B vitamins, so it is worth including in the spring diet. The finished sheets are hard and brittle, but when soaked in warm water they become flexible and allow you to wrap any fillings in them. They have a neutral taste and are suitable for deep frying. Can be used without frying. Adding a variety of vegetables or other light ingredients makes this a great lunch or snack idea for kids at school. The semi-finished product can be used in other ways. After soaking, cut into thin strips - this is how we get rice noodles.

The expression “rice paper” is often used to describe fibrous napkins for decoupage and decoration. In fact, they are inedible.

What can you make from rice paper?

Most often they limit themselves to preparing spring rolls. But from the product you can prepare:

rolls with meat and vegetables
spring rolls with soft cheese, fruit or fish
noodles
cabbage rolls

More recipe options with photos can be found in this section.

Fast food of magical Vietnam, which is practically dietary, thanks to the properties of rice, and healthy in all respects for the richness of fillings suitable for the wrapper - Vietnamese pancakes, this is a combination of Asian and European cuisines. Their recipe is quite simple - they are prepared from rice paper, buy it in the countries former Union today you can in any grocery hypermarket. The point is in the way rice paper is handled - this is on the packages. And in fillings: from the simplest recipes - whatever your heart desires, everything that we wrap in stuffed pancakes according to traditional Russian, Ukrainian and Belarusian recipes, but to truly get closer to Asia and the East, you need to know a few simple fillings: The secret is authenticity, the combination of products. You can only taste authentic cuisine in Vietnam and from famous chefs, but the dish will be no different if everything is prepared correctly at home.

Peculiarity

Vietnamese pancakes are also called nem pancakes. This is influenced by French and Chinese cuisines. In Vietnamese, what distinguishes it from European and cuisines of Asian and South Eastern countries is the naturalness of taste: as few sauces as possible and a lot of fresh herbs. Main principle preparation of nems - the main ingredient of the filling. It could be:

chicken meat;
oyster mushrooms – they are traditional in Vietnamese cuisine;
lean fish meat;
daikon;
fresh cucumbers;
spicy or stewed carrots.

Filling with seafood

The Vietnamese's favorite: seafood.

Mussels and shrimps – fresh or frozen – fry in vegetable oil for 3 minutes, pour a little hot water, so as to just cover, and simmer over low heat for about 2 minutes, then chop finely, add fresh chopped herbs and wrap in rice paper. Fry the pancakes for 1 minute on each side in a hot frying pan with vegetable oil.

Serve with broth or as a separate dish. Combined with rice paper, the seafood filling is a true gourmet meal.

Pork filling

Vietnamese pancakes are also called rolls because of their small size.

Fried minced pork wrapped in rice paper is one of the Vietnamese's favorite lunchtime snacks in street cafes - with coffee, tea, and soup. This is something that tourists should definitely try - it is impossible to visit a country without eating what its inhabitants eat every day.

According to the recipe, the minced pork should not be very fatty and should be thoroughly minced. There are two ways: deep-fried or stewed until meat puree and ground in a blender.

Traditional oyster mushroom filling

The recipe is simple. Cut raw oyster mushrooms into small strips, fry in butter with onions cubes or half rings if the onions are small. Wrap in rice paper, quickly fry all the pancakes on each side, cover the pan with a lid, turn off the heat, let stand for 5-7 minutes so that the rice paper is saturated with the mushroom smell - the pancakes will become soft and fragrant.

Authentic with pasta and bean sprouts

This filling is truly national. According to the recipe, you need to mix durum wheat pasta, boiled until half cooked, and bean sprouts. There is no need to cut the sprouts - they are not large and will crunch appetizingly. Fry the pancakes. They are eaten cold.

Nem for raw foodists

They are called nem kuan. It is prepared as follows - the filling is wrapped in prepared rice paper - you just need to soak it for 2-3 minutes in warm water. No need to fry.

Nems are traditionally prepared with a filling of dried fruits minced through a meat grinder, with salty and sweet cottage cheese.

Cooking example

Pen sample: step by step recipe for the kitchen amateur

Ready-made fried rice pancakes look transparent - the filling shines through beautifully. Let's try not to experiment, but to prepare everything according to the rules.

Ingredients

You will need a lot of products, but you will get as many as 10 servings:

packaging of rice paper, for the first time you can experiment with rice noodles, but it is better not to skimp, but to use 30 sheets of paper;
50 grams of elite dried white mushrooms or a certain amount of fresh oyster mushrooms according to the owner’s eye;
500 grams of minced pork;
2 pieces of boiled egg yolks;
fresh cilantro to taste: if you don’t like it, you don’t have to add it, but we are preparing a Vietnamese dish;
green onions - a bunch;
lemon – 1 piece;
garlic - without it there is no Vietnamese cuisine;
1 carrot;
ground black pepper and paprika - to taste, a pinch;
a little granulated sugar and ground dried ginger powder;
fry - favorite vegetable oil, better - olive;
a glass of cold boiled water;
100 ml store-bought fish sauce.

Preparation

Soak rice paper (or noodles) in warm water, dried mushrooms in cold water, fresh mushrooms finely chopped.
Fry minced pork in vegetable oil. Fry the grated carrots in another frying pan.
Prepare the filling - mix fresh cilantro, fried carrots and meat and fried mushrooms, grate the boiled chicken yolks on a fine grater and season with a mixture of ground pepper.
Let the filling sit for about 15 minutes so that the ingredients absorb each other’s flavors.
Sauce: water, fish sauce, freshly squeezed lemon juice, crushed garlic cloves, granulated sugar, ground black pepper.
Fry the pancakes, wrapping the pork filling in soaked sheets of rice paper. Eat by dipping in sauce. Delicious - hot and warm. The Vietnamese do not eat this dish cold.

How to eat - the traditional way

The main condition: rice paper and small size, for two or three “bites”.

This dish is eaten dipped in soy or fish sauce: add freshly squeezed lime juice with hot pepper, finely chopped onions and garlic to the prepared sauce.

The beauty of national dishes and delicacies lies in their unusual taste. Soy sauce goes well with unleavened rice paper with cottage cheese and fruits, fish goes with traditional Vietnamese pancakes with pork. Vietnam is a maritime country. Salt there, along with the sun, is present in the air itself. The combinations are not surprising. Once you try this dish in the country, everyone will want to cook it at home, and without trying it, without going to Vietnam, you can make a home culinary trip. And these pancakes will be loved for their lightness and unusual taste. Once you try it, you will definitely start cooking them!

Every day there is more and more fresh herbs on our table - here are two more recipes that will allow you to enjoy truly spring flavors and master new national dishes, this time Vietnamese. These are spring rolls. In general, all Vietnamese pancakes - and there are many of them different types- are divided into two large groups: fried and fresh. We suggest preparing both fresh rolls made of rice paper with herbs, pork and shrimp, and fried ones stuffed with green onions.

The Chinese, who invented gunpowder, paper and many other useful things, are confident that they had a hand in the birth of pizza. This story, of course, involves Marco Polo, who during his stay in China allegedly became so addicted to Chinese spring onion pancakes that upon returning home he tried Italian chef recreate your favorite dish.

The Italian was unable to replicate Chinese pancakes, but pizza was “born.” There is no point in seriously discussing this legend, since even the very fact of Marco Polo’s stay in China is questioned by a number of historians, not to mention the fact that the word pizza is found in Italian chronicles two and a half centuries before his birth.

But it makes sense to try to cook Chinese pancakes. The completely unexpected combination of flavors of sesame oil and green chives, “built-in” into the golden-brown dough, as well as the unusual flaky texture that is slightly springy, make the experience of these pancakes unforgettable. They are especially tasty if eaten dipped alternately in soy sauce and spicy Thai sauce.

For 4-6 servings:

Sesame oil - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.

For the test:

Wheat flour - 2½ cups (360 g)
Water – 450 ml
Salt - 1 pinch

For the filling:

Green chives - 1 bunch
Salt - 1 tsp.

To make the dough, mix flour and salt in a bowl and make a well in the center. In a small saucepan, bring the water to a boil, remove from the heat and, when the bubbles have disappeared, pour the water into the flour, stirring quickly with a wooden spatula. Let the mixture cool slightly, place on the table and knead into an elastic dough with your hands. Cover it and let it sit for 30 minutes.
To make the filling, combine finely chopped onion and salt in a small bowl.
Sprinkle the surface of the table with flour. Roll out the dough into a thick rope and cut into 12 pieces. To make the pancake, take a piece of dough and flatten it with your hands or a rolling pin into a thin rectangle. Brush the surface with sesame oil and sprinkle with a little salted onion.
Roll the rectangle along the long side into a tight tube, flatten it slightly and roll it into a snail, tucking the edge of the tube and gluing it to the roll. Press the snail with your palm and roll it out with your fingers or a rolling pin to the desired thickness. Prepare all other pancakes in the same way.
Heat a heavy-bottomed frying pan over medium heat. Add vegetable oil, heat it and fry the pancakes on both sides until golden brown. Serve hot.

Vietnamese cuisine, unlike many other Asian cuisines, does not try to overwhelm you with heavy doses of exotic flavors. The secret to success is fresh ingredients (most of which, oddly enough, are available in Russia), moderate use of spices and some sleight of hand. The latter, naturally, is achieved through exercise.

I learned to make my favorite fresh pancakes, goi cuon, at Madame V's cooking class in Hoi An, Central Vietnam. Meeting this amazing woman gave me a lot in understanding Vietnamese cuisine.

Her full name is Trinh Diem Vi. She began her career in the restaurant business as a girl, helping her mother in a restaurant in the market. Today, with four of Hoi An's most famous restaurants, Madame Vi still considers going to the market to be the most important part of Vietnamese cuisine.

Together with the chef of the Morning Glory restaurant owned by Madame V, I learned to choose the herb of the same name at the market, which gave the name to the establishment, and mastered many other wisdoms that you cannot read in a book. Like the one that the most delicious papaya is the most unsightly in appearance.

When I asked Madame V what would be on the Morning Glory menu tomorrow, she answered without hesitation: “First we need to go to the market.” The freshest seasonal fruits, vegetables, herbs; fish and seafood, delivered at dawn by local fishermen, determine the exact menu.

For 8 rolls:

Fresh herbs (basil, cilantro, lettuce, mint, soy sprouts) - 3 cups
Rice noodles – 200 g
Grilled pork - 16 pieces or ham - 16 thin slices
Large boiled peeled shrimps - 12 pcs.
Green onions - 12 thin feathers, 6 cm each
Rice paper - 8 sheets

For the sweet and sour sauce:

Lime juice - 1 tbsp. l.
Fine white sugar - 1 tbsp. l.
Nam pla fish sauce - 1.5 tsp.
Water - 3 tsp.
Garlic
Hot chili pepper

Boil rice noodles and rinse with cold water.
To prepare the pancake, place a sheet of rice paper on a flat surface and moisten it with a damp cloth.
Place a handful of herbs on the sheet, top with some noodles, then 2 pieces of meat (or 2 slices of ham) and 3 shrimp halves, pink side down.
Fold the leaf like a pancake towards the shrimp, adding a few green onions at the last moment.
For sweet and sour sauce, dissolve sugar in lime juice, add fish sauce, water and 1 tsp. chopped garlic and chili pepper. Stir. Add a few rings of pepper and a few slices of garlic to the finished sauce.
Serve pancakes with sweet and sour sauce.