How to Make Spring Rolls and Spring Rolls

Goi cuon is a delicious dish in an Asian-flavored meal or eaten as a side dish. Plus, you can save money and complement your culinary skills with equally delicious fried spring rolls. Whether you’re starting to make Vietnamese-style spring rolls or deep-fried Chinese spring rolls, it’s a good idea to use fresh ingredients to bring out the flavor of the dish.

Table of Contents

Ingredient

Vietnamese style spring rolls

Round rice paper
1 cup fresh basil leaves
1 cup boiled shrimp
Some lettuce leaves
2 cups fresh vermicelli or boiled rice vermicelli, cooled
3 cups fresh bean sprouts
1 medium sized carrot

Chinese style spring rolls

Sponge rice paper to roll spring rolls
1 tablespoon oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1/2 cup sliced onion
1/2 cup sliced chili
1 cup grated carrot
1 cup shredded cabbage
1/2 cup large boiled noodles
2 teaspoons Sichuan sauce
1 teaspoon ketchup
Oil for frying spring rolls
Salt to taste

Making Vietnamese-style spring rolls

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Cut shrimp and carrots. Peel the shrimp, you should make sure not to leave the tail or legs of the shrimp. Peel off the shell from the shrimp body, where the legs are located. Once the shell is done, carefully cut the shrimp in half lengthwise. As for the carrots, cut off the heads and grate the outer skin. Cut carrots into short pieces about 5cm. Continue cutting each carrot into matchsticks.

If you love cucumbers, feel free to add them to the recipe. Cucumber not only adds flavor but also adds a crunchy feel to the spring rolls. Remember to grate the cucumber skin and cut it into strands like matchsticks.

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Gather the ingredients. Gather ingredients in one place to help you roll faster. Arrange carrots, shrimp, vermicelli, basil leaves, lettuce and bean sprouts close together to form a roll area.

Organizing your ingredients into a roll area is helpful if you’re making a lot of spring rolls or working with the kids to create a fun line.

READ More: Victoria Woodhull

Wet the rice paper. When you open the bag of rice paper, you will see the paper-like sheets of rice paper inside. To soften the rice paper, you will pour warm water into a pot or deep dish. ^{[1] X Research Source} Place each sheet of rice paper in water and slowly count to five. ^{[2] X Research Source} Gently remove the rice paper from the water when you feel it pliable and place it on an absorbent cloth. Cotton pillowcases or tablecloths are suitable.

Do not soak rice paper in water for too long and only soak one sheet at a time. Soaking several sheets of rice paper at once can cause them to stick together. Soaking rice paper for too long can make it soft and very easy to tear.

Put the filling on the rice paper. Place the ingredients horizontally in the middle, at the position of 2/3 of the rice paper. First, arrange the basil. The smell of basil leaves can be very strong so use only three to four leaves per roll depending on your taste. ^{[3] X Research Source} Next, place four to five shrimp slices above the basil leaves. ^{[4] X Research Source} Add some carrots or other root vegetables. Finally, arrange vermicelli and lettuce leaves on top of this vegetable layer.

Note that the basil leaves and shrimp will create decorative color through the layer of rice paper. Try changing the placement of these two ingredients to keep the spring rolls looking fresh and beautiful.
Always arrange vegetables in the middle of the salad. Rice paper is usually very thin and easy to tear. By layering the vegetables in the middle, you will prevent the carrots from going through the rice paper. ^{[5] X Research Sources}
You will let the filling make up about 60% of the diameter of the rice paper. When placing the filling horizontally on the rice paper, you need to leave a space on either side of the filling so that you can fold the rice paper into the filling. ^{[6] X Research Source}

Roll salad rolls. Fold the edges on both sides of the rice paper into the filling. In order for the filling not to fall out, you need to hold it firmly with your hands. However, do not pull the rice paper too hard or cause the edges to wrinkle. After the two edges have been folded into the filling, fold the short upper edge of the rice paper inward. ^{[7] X Research Source} Your spring rolls should now have three edges folded into the filling. Carefully roll the wrapped filling into the remaining rice paper. ^{[8] X Research Sources}

Always use two hands to roll the spring rolls. It will take some time to get used to, so the first few books won’t look good, but over time you’ll be able to pull off the books easily. ^{[9] X Research Source}

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Roll until you run out of rice paper. When folding spring rolls, you will place it on the side with the edge of the rice paper on the outside. This will prevent the rice paper from stretching or the spring rolls from breaking. Vietnamese-style spring rolls usually don’t require further processing, so you can now enjoy your finished product.

Serve spring rolls with peanut sauce. This type of soy sauce can be made by combining black bean paste with peanut butter and adding a little water. ^{[10] X Research Source} Add chili sauce for a spicy taste.

Chinese style fried spring rolls

Stir fry ingredients. After heating the oil, you will sauté the garlic and ginger over high heat for about 30 seconds. ^{[11] X Research Source} Add onions and green peppers and sauté for 2 minutes. ^{[12] X Research Source} Sauté carrots, cooked noodles, and cabbage for three minutes. Stir well while stir-frying so the ingredients don’t burn. When done, remove the pan from the heat. ^{[13] X Research Source}

Cut the noodles before putting them in the pan. Cut the noodles short to avoid long noodles falling out of the spring rolls. Quickly cut noodles into 4cm chunks to make spring rolls. ^{[14] X Research Source}

Add wet ingredients. After turning off the heat, add ketchup, salt and Sichuan sauce. ^{[15] X Source of Research} Mix ingredients in a pan to coat the vegetables, then set aside until needed.

If you want to add meat, such as cooked minced pork or shredded chicken, add it at the same time as the wet ingredients.

Put the filling in the rice paper. Place the sponge cake in front of you. Scoop a tablespoon of filling and place 3/4 of the rice paper. Fold the edges on both sides of the rice paper into the filling. ^{[16] X Research Source} Use your fingers to tightly fold the top edge of the short rice paper into the filling. Roll the filling into the remaining rice paper. ^{[17] X Research Source}

If you’re having trouble holding onto the outer edge of the spring roll, you can stir some flour with the water. Dip your finger in the mixture and dot along the remaining edge of the rice paper. This will help keep the spring rolls in place. ^{[18] X Research Sources}

Heat oil for frying. Heat a little oil in a deep frying pan over medium heat. When the oil is hot, fry the spring rolls. Fry for about 2 minutes or until spring rolls are golden brown. Remember to stir well to ensure that the spring rolls are evenly fried. Spring rolls when finished frying will have an eye-catching golden brown color on the entire surface. ^{[19] X Research Source}

Before and after frying the spring rolls, you should arrange them on absorbent paper, such as paper towels. This will help absorb the water in the spring rolls before frying. Also, use a paper towel to absorb the oil after frying. ^{[20] X Research Source}
Chinese-style spring rolls served with soy sauce.

Advice

Try holding the rice paper while rolling.
When rolling spring rolls and spring rolls, try to roll them tightly. Don’t worry if the rice paper has a small tear.

Warning

Cooking food with oil can be dangerous and cause serious burns. Always have a pot lid handy near you along with a Class B fire extinguisher ^{. [21] X Research Source}
Do not put out a fire in an oil pan with water. Pouring water will cause both the oil and the fire to spread further. If the pan catches on fire, pour the baking soda into the pan and cover when possible. ^{[22] X Research Source}